Tomato, Red Pepper, Basil and Feta Dip

From Gourmet Magazine July 2003

serve with vegetables and/or pita bread

2 garlic cloves
1 (7oz) jar roasted red peppers, drained
8oz sun-dried tomatoes packed in oil, drained
1/4 C drained bottled, peperoncini, stemmed
1/2 lb crumbled feta
8oz cream cheese, softened
1/4 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 C extra virgin olive oil
1 C loosely packed fresh basil leaves
1 C loosely packed fresh flat-leaf parsley leaves

Blend garlic, roasted peppers, tomatoes and peperoncini in a food processor until finely chopped. Add cheese, Worcestershire sauce, salt and pepper and blend until smooth, about 1 minute. With motor running, gradually add oil and blend until incorporated. Ad basil and parsley and pulse until finely chopped.