Red Pepper Feta Dip
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 21 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 5 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 8 |
| vit C | 57 |
| folate | 2 |
No mezze or hors-d'oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.
Ingredients
- 2 large sweet red peppers
- 1 cup crumbled feta cheese
- 2 tsp red wine vinegar
- 1 pinch granulated sugar
- 1 pinch cayenne
Preparation
Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed.
In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)
- Keywords : Appetizers; Greek; BBQ/Grill; Birthday; Red pepper; Make-Ahead;
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