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.
HEALTHY MEDITERRANEAN:ROASTED RED PEPPER & FETA DIP #3
This is the third recipe of my feta dips that I have posted and I can't rank it which one is my favorite. They are all very good and very healthy. So you decide! ;)
Provided by Nadia Melkowits
Categories Vegan
Time 10m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers.
- Puree all ingredients including peppers in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
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.
SPICY FETA DIP WITH ROASTED RED PEPPERS
Be the hit of the party when you bring our Spicy Feta Dip with Roasted Red Peppers. Try out this Spicy Feta Dip with Roasted Red Peppers recipe today!
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Reserve 1 Tbsp. cheese. Process remaining cheese with remaining ingredients in food processor until smooth.
- Serve topped with reserved cheese.
Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
RED PEPPER & FETA DIP
This creamy classic dip with red peppers and feta cheese will deliver on flavor before the football game's coin drops. -Melody Landaiche, Lafayette, Colorado
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and milk until smooth; gently stir in red peppers and feta cheese. Serve with pita chips.
Nutrition Facts : Calories 163 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
GREEK ROASTED RED PEPPER AND FETA DIP
Yummy dip for veggie platters, especially celery sticks, fresh green beans, pita bread, chips, crackers -- you get the idea!
Provided by iLuv2cook 2
Categories < 15 Mins
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all above ingredients in a food processor.
- Pulse for 10 seconds, scrape down the sides, then repeat till combined ~ about 1 minute.
Nutrition Facts : Calories 159.8, Fat 14.7, SaturatedFat 6.5, Cholesterol 33.4, Sodium 418.8, Carbohydrate 1.8, Sugar 1.5, Protein 5.4
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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.
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- Add feta, pepper, garlic, and olive oil to the food processor. Give it a whir until all the ingredients have formed a smooth dip, about 30 seconds.
- Scrape the dip out into a bowl. Top with parsley. Either eat immediately or chill for 30 minutes to 1 hour to produce a firmer dip which will stand up to being slathered on a burger.
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- Add feta, cream cheese, sour cream, mayonnaise and lime juice to food processor and mix 3-4 minutes until cheeses are very smooth, scraping sides down occasionally.
- Add remaining ingredients and pulse until smooth. Depending on amount of water released from roasted red peppers, you may want to mix in a tablespoon+ milk to reach desired consistency. If dip seems thin, it will thicken after refrigerated.
- Add jalapeno seeds to taste to reach desired spice level (I use about half of the jalapeno seeds), mixing until incorporated.
ROASTED RED PEPPER TOMATO FETA DIP — LET'S DISH RECIPES
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- Preheat oven to 400 degrees. Lightly grease an 8 or 9-inch baking dish. Place the feta cheese in the center of the dish and the tomatoes and garlic around the feta. Drizzle with the olive oil and sprinkle with salt and pepper.
- Bake for 25-30 minutes, or until tomatoes are tender and starting to burst. With an electric mixer, beat cream cheese and Italian seasoning until smooth. Add roasted feta and red peppers and mix to combine.
- Transfer the feta and cream cheese mixture to the baking dish with the tomatoes. Stir gently, being careful not to crush the tomatoes, until combined. If desired, return to the oven and heat until hot and bubbly, or serve immediately. Garnish with fresh basil before serving.
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- Put all the ingredients in the bowl of a food processor, and pulse for a few seconds (I like to pulse until everything’s blended together with a few chunky bits still remaining).
- Tip out into a serving bowl, and serve with something like tortilla chips, raw vegetables, or Greek pita chips (coming soon on the blog!).
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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- 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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- Using a food processor, pulse the feta, ricotta, garlic, oil, lemon juice, herbs and crushed red pepper together until smooth.
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ULTRA CREAMY FETA ROASTED RED PEPPER DIP - DON'T GO BACON MY …
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