Roasted Red Pepper and Feta Spread

"Yum :o)"
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Boomette photo by Boomette
photo by Katzen photo by Katzen
Ready In:
10mins
Ingredients:
5
Yields:
1 cup
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ingredients

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directions

  • 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.

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Reviews

  1. We make this regularly and have it as a sauce for a Greek chicken we make. Yum
     
  2. Lovely recipe and very fast to make if you have roasted peppers handy. I added a little lemon juice and used hot smoked paprika instead of cayenne pepper as I didn't have any. I think it made the recipe even better especially after it had sat in the fridge overnight. A delicious recipe, thanks for posting.
     
  3. This was just AWESOME!!!! It was creamy, very tasty and so great for veggie dipping! I luved the flavours of the garlic in combination with the roasted red peppers and the heat from the cayenne. Mmmm! I didnt need any oil as my bell peppers were very juicy. I plan on making this again very soon! THANK YOU SO MUCH for sharing this wonderful recipe with us, Babzy! Made and reviewed for I Recommend Tag Game May 2010.
     
  4. This spread is so good. I used it as dip with pita chips. I used greek feta cheese. Thanks Babzy :) Made for Favorite of 2009.
     
  5. This spread is seriously good! I made this for a Mother's Day picnic today, and everyone really enjoyed it. This was super easy to make, considering that I did use jarred roasted peppers. I'll be making this one again for sure! Thanks so much for sharing your recipe.
     
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Tweaks

  1. Lovely recipe and very fast to make if you have roasted peppers handy. I added a little lemon juice and used hot smoked paprika instead of cayenne pepper as I didn't have any. I think it made the recipe even better especially after it had sat in the fridge overnight. A delicious recipe, thanks for posting.
     

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