Dip and sauce

We enjoyed both of these in our last week on the Outer Banks. For the dip, we cut wedges out of Indian nan and baked them until toasted.

Feta-Red Pepper Dip

6 oz roasted red peppers
6 oz feta cheese
3/4 tsp lemon zest
3/4 tbs lemon juice
1 tbs olive oil
1/2 med shallot
1/2 tsp fresh thyme
pinch cayenne pepper
salt and pepper
fresh parsley as garnish

Combine all in food processor and pulse until desired consistency. If you don't have a food processor, mince red peppers and shallot and combine with all but parsley. Place in bowl and sprinkle sprigs of parsley over top.

Chimichurri Sauce

3 cloves garlic
1/2 c fresh cilantro
1/2 c fresh parsley
1/4 c onion
1 tbs white wine vinegar
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 c olive oil
1/4 tsp salt
pepper to taste

Combine all in food processor and pulse until desired consistency. If you don't have a food processor, mince garlic, fresh herbs, and onion and whisk together with the rest of the ingredients.