
Peruvian Spicy Dip

This dip has a nice mellow garlic flavor and heat, serve as an appetizer with bread, veggies or crackers. 

10*              jalapeno, steamed, 
1/2-lb           feta cheese
10               soda crackers
2 Tablespoons    olive oil
1 whole head**   garlic roasted or steamed.
to taste         kosher salt
to taste         fresh cracked black pepper

Steam the jalapeno then blend*** with all other ingredients to a smooth paste that will coat the back of a spoon.

If made in advance float olive oil on top of the dip, cover, then refrigerate.

Serve as a dip with bread, veggies or crackers. 

Note:

* I steam a habanero along with the jalapeno, adds a nice kick, if you add a raw habanero or two the dish goes from spicy appetizer to religious experience. 

** This is one whole head of garlic, not just one clove. I also add a few cloves of raw garlic to increase the garlic flavor.

*** A Cuisinart works well for this.

Source:
Rinconcitio Sudamericano
(Peruvian restaurant in Chicago)
Adapted by Gary Wiviott

