FETA-AND-RED-PEPPER SPREAD
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers.
CRISPY OVEN FRIES WITH FETA-RED PEPPER DIP
Provided by Molly Yeh
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- Drain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired.
- For the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired.
- Top the fries with the feta-red pepper dip and serve.
ROASTED RED PEPPER AND FETA SPREAD
Make and share this Roasted Red Pepper and Feta Spread recipe from Food.com.
Provided by thepurpleturtle
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a food processor, puree reasted peppers, garlic and cayenne.
- Add feta and olive oil, pulse until just blended.
- Serve with grilled pita bread, crackers, French bread chunks or baguette slices.
Nutrition Facts : Calories 966.5, Fat 81, SaturatedFat 41.2, Cholesterol 222.5, Sodium 2796.1, Carbohydrate 25.8, Fiber 5, Sugar 20.3, Protein 38.1
ROASTED RED PEPPER AND FETA SPREAD
Fat-free sour cream, reduced-fat feta cheese flavored with basil and tomato, and roasted red peppers make a tangy appetizer spread for crackers.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 (2 Tbsp. spread + 7 crackers) servings.
Number Of Ingredients 4
Steps:
- Blend sour cream, feta cheese and red peppers in small bowl. Refrigerate until ready to serve.
- Serve as a spread with crackers.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
ANGELA'S KOPANISTI (RED PEPPER AND GREEK FETA SPREAD)
I know this recipe by heart because I remember there are 2 white ingredients and 2 red ingredients...and the porportion of cheeses is one to one.
Provided by FoodCritic Wannabe
Categories Lunch/Snacks
Time 15m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Puree red peppers in food processor.
- Add goat cheese until well blended.
- Add feta and pulse a few times.
- Transfer to bowl and add red pepper flakes.
- Stir in olive oil until blended.
- Serve with grilled pita bread.
FETA PEPPER DIP
For the feta cheese lovers among us!!!! You can use the pickled peppers of your choice, pepperoncici or sweet red cherry. Cook time is actually chill time. Since this is a dip, serving size is an estimate.
Provided by Jellyqueen
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend feta, cream cheese and mayonnaise in a food processor until smooth, scraping the sides of processor a couple of times to make sure it all gets blended.
- Put blend in bowl and fold in peppers, scallions, lemon zest and black pepper.
- Transfer to the serving bowl and chill for at least 1 hour.
- Just before serving, you can drizzle with olive oil, if desired.
- This is good served with BBQ potato chips, toasted bread triangles -- whatever you like best!
Nutrition Facts : Calories 237.6, Fat 21.2, SaturatedFat 11.4, Cholesterol 61.8, Sodium 524.7, Carbohydrate 6, Fiber 0.2, Sugar 2.4, Protein 6.7
RED PEPPER-PESTO DIP
This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch.
Provided by Supermom49
Categories Weeknight
Time 25m
Yield 2 cups (approx), 14 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees.
- Mix all ingredients except crackers.
- Spread into 9" pie plate.
- Bake 15 minutes.
- Cool 5 mins, serve warm with crackers.
Nutrition Facts : Calories 73.3, Fat 6.7, SaturatedFat 3.9, Cholesterol 22.6, Sodium 112.3, Carbohydrate 1.6, Fiber 0.2, Sugar 1.2, Protein 1.8
GREEK FETA DIP
Delicious and light dip with greek feta cheese served with cucumbers and pita chips
Provided by sssotiris
Time 10m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in the food processor and process until smooth.
- Serve with store-bought pita chips and sliced cucumber garnished with chopped roasted red pepper and Kalamata olives.
SPICY FETA DIP
Provided by Valerie Bertinelli
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Add the roasted red pepper, Calabrian chile paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week.
ROASTED RED PEPPER WITH FETA DIP
Categories Condiment/Spread Garlic Broil Quick & Easy Feta Bell Pepper Chill Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
KOPANISTI (WHIPPED FETA AND ROASTED RED PEPPER DIP)
Simple and super-tasty appetizer -- especially if you use jarred roasted red pepper! From whatsgabycooking.com (I went to Middle and High School with her aunt!). The website suggests serving it with toasted pita chips or celery, but crackers work just fine!
Provided by lecole54
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Add the feta, roasted red bell pepper, olive oil, garlic, Tabasco, and red pepper flakes to a food processor.
- Pulse for about 60 seconds and taste.
- Season with salt as needed.
Nutrition Facts : Calories 116.5, Fat 10.5, SaturatedFat 5.1, Cholesterol 26.8, Sodium 339.1, Carbohydrate 1.5, Sugar 1.2, Protein 4.3
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- Combine all ingredients in a food processor and blend until smooth. If you want a thinner dip, add in some feta brine or water.
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- Gently pulse the feta cheese in the food processor or blender to break up the chunks. Then add the ricotta cheese, garlic , and peppers and pulse until you reach your desired consistency, seasoning as desired.
- Store this dip for at least and hour if not overnight in a covered bowl or similar container in the refrigerator before serving.
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- Add feta to a small baking dish or tray and drizzle with 1 tbsp extra virgin olive oil. Sprinkle over 1/2 tsp smoked paprika and 2 pinches of cayenne pepper. Rub into the feta then place in the oven at 200C/390F for 15-20mins, or until it starts to go golden around the edges. It should be very soft to touch.
- Use a plastic spatula to scrape the feta into a food processor, alongside any oil/char left in the pan. Add roasted red peppers and 1 tbsp extra virgin olive oil. Flick open the top to allow steam to escape, then turn on motor and blitz until smooth and creamy.
- Pour into a serving bowl and top with a drizzle of oil and a few pinches of smoked paprika. Tuck in and enjoy!
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- Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
SPICY RED PEPPER & FETA DIP RECIPE (HTIPITI) - COOKIE AND KATE
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- In the bowl of your food processor, combine the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of freshly ground black pepper.
- Process until the mixture is orange, fairly smooth, and you no longer see any big chunks of feta. Don’t overdo it; small bits of feta are good and over-processing this dip will make it gritty. Taste, and add additional cayenne pepper (up to 1/4 teaspoon more) if you want it to be extra spicy. Blend briefly to combine.
- Transfer the mixture to a serving bowl. Smooth the top and create a few swooshes with a spoon. Lightly drizzle some olive oil on top, and sprinkle with red pepper flakes if desired. Serve immediately, or cover and refrigerate for later. This dip will keep well in the refrigerator for 7 to 10 days.
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- Put the red bell peppers and onion slices on a tray or baking sheet. Drizzle the olive oil and toss until evenly coated. Sprinkle with kosher salt and pepper.
- Place the red peppers and onion on a smoker set to 250 degrees for 2 hours, turn them halfway through cooking.Note: These can also be baked in a 250 degree oven for 2 hours and flipped halfway through.
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- Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.
- In a food processor, combine all of the ingredients with the grilled onions and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.
GREEK RED PEPPER AND FETA DIP - SOUVLAKI FOR THE SOUL
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- Preheat your oven to 200 deg C / 180 deg C fan-forced. Clean your peppers and slice them in half. Place on a lined baking tray and roast for 20 minutes until the skin blisters and is dark.
- Place the roasted red peppers in a small bowl and cover with a plate. Make sure the plate provides a seal. We want to sweat the peppers and make it easier to peel the blistered skin.
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