Ajvar Cheese Dip

March 9, 2011

From Daniel’s files

This one is a little spicy and uses Ajvar, the wonderful eastern European pepper/eggplant spread that I put on nearly everything.  It was only a matter of time before I combined it with a little cheese as a dip for warm pita bread or pita chips.   We have several brands and they’re all good.  My favorite happens to be Zergut Hot Ajvar.  Using the 5-star Thai restaurant scale, the heat in this variety is in the neighborhood of 2 stars.  The cheese cools it down a lot.

Combine one 8-ounce package of softened cream cheese with 1/2 teaspoon of salt and 6 ounces (by weight) of Ajvar in the bowl of your food processor.  Pulse until thoroughly combined and the cheese is a bit fluffy.  You can mitigate the radiant pinkness of this by garnishing with chopped fresh herbs, olives or lemon.   I have made this with feta cheese (Bulgarian works best) and have had very good results.   Leave off the added salt, obviously, if you use feta.


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