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.
BEAN & FETA SPREAD WITH GREEK SALAD SALSA & OATCAKES
Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!
Provided by Good Food team
Categories Lunch, Snack
Number Of Ingredients 11
Steps:
- Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.
- To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.
Nutrition Facts : Calories 382 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
FETA SPREAD
Provided by Molly O'Neill
Categories condiments, side dish
Time 10m
Yield One and a half cups
Number Of Ingredients 5
Steps:
- Heat oil in a small skillet over medium heat. Add chili and cook for 1 minute. Stir in garlic and remove from heat. Let cool for about 3 minutes.
- Place the feta and the red peppers in a food processor and process until smooth. Add the chili-oil mixture and process until well combined. Scrape the spread into a bowl and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 345 milligrams, Sugar 3 grams
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