A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. 1 (12-ounce) jar Mt. Olive roasted whole red peppers, drained 8 ounces cream cheese, softened 2 cloves garlic, minced ¼ cup fresh basil, chopped 1 teaspoon dried

Madison County Championship Rodeo

Yield: 12 servings. 1 (12-ounce) jar Mt. Olive roasted whole red peppers, drained 8 ounces cream cheese, softened 2 cloves garlic, minced ¼ cup fresh basil, chopped 1 teaspoon dried

Rosemary and Goat Cheese Strata

Yield: 12 servings. 1 (12-ounce) jar Mt. Olive roasted whole red peppers, drained 8 ounces cream cheese, softened 2 cloves garlic, minced ¼ cup fresh basil, chopped 1 teaspoon dried

Warm Feta and Red Pepper Dip

Yield: 12 servings.

1 (12-ounce) jar Mt. Olive roasted whole red peppers, drained
8 ounces cream cheese, softened
2 cloves garlic, minced
¼ cup fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon freshly cracked black pepper
2 (8-ounce) blocks feta, crumbled
2 tablespoons good-quality olive oil
Juice from ½ lemon
Crackers, bread, or sliced vegetables (for serving)

Preheat oven to 400°. Place roasted peppers on a paper towel to remove excess liquid. Roughly chop peppers and place in a mixing bowl. Add cream cheese, garlic, basil, oregano, and black pepper. Stir until well combined. Fold feta into cream cheese mixture.

Spoon cheese mixture into an oven-safe baking dish. Bake for approximately 20 minutes or until cheese is bubbling around the edges. Remove from oven and let sit for 5 minutes. Drizzle olive oil and fresh lemon juice on top just before serving. Serve with crackers, crusty bread, and/or vegetable crudités.

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This story was published on Feb 12, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.