Time: 40 min.
Complexity: easily
Quantity: 350 ml.

This versatile dip goes great with just about anything! Serve it as an appetizer with crackers and vegetables, spread it on bread, or serve it with grilled chicken. The dip requires no cooking: simply blend all ingredients in a blender until smooth. Leftover dip can be refrigerated for up to a week.

Ingredients:

• 170 g baked sweet pepper, peeled
• 0.5 tsp Calabrian chili paste
• 1/4 teaspoon coarse salt
• 1 clove of garlic, grated
• 220 g of high-quality feta cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, Calabrian pepper (paste), garlic, feta cheese

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Preparation:

Step 1
• Place the roasted peppers, Calabrian chili paste, salt, and garlic in the bowl of a food processor. Process until the mixture is evenly ground. Using your hands, break the feta into large pieces and add it to the food processor.
Step 2
• Whisk the mixture until the feta is combined with the pepper mixture. There should still be some chunks in the sauce. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve the sauce with crackers, vegetables, sandwiches, or burgers. Hot feta sauce can be stored in the refrigerator in a tightly sealed container for up to 1 week..

Votes: 3

Author of the recipe - Valerie Bertinelli is an American actress.