Greek Low-Fat Red Pepper Feta Dip
photo by Boomette
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 2 large sweet red peppers
- 1 cup feta cheese, Crumbled
- 2 teaspoons red wine vinegar
- 1 pinch granulated sugar
- 1 pinch cayenne
directions
- 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, puree 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.).
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Reviews
-
I made this dip for a Christmas lunch I am hosting and it turned out great. I'm going to serve it with whole wheat crackers and blanched broccoli Put the pepper in the blender before the feta so as not to clog the blade(probably common knowledge). The pepper adds such a nice sweetness it might not even require the pinch of sugar - taste it first. I might use one more pepper next time because it was really "feta-y". Thanks for posting!
RECIPE SUBMITTED BY
Dancer
Guelph, 0