Feta And Red Pepper Spread Recipes

RED PEPPER & FETA DIP

Steps:

• In a large bowl, beat cream cheese and milk until smooth; gently stir in red peppers and feta cheese. Serve with pita chips.

ROASTED RED PEPPER AND FETA SPREAD

Steps:

• 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.

RED PEPPER AND FETA SPREAD

Steps:

• Combine the yogurt, mayonnaise and pesto in a medium bowl. Mix in remaining ingredients. Cover and refrigerate until needed. Can be made a day in advance of serving. When needed, transfer to a decorative bowl, set on a platter and surround with things such as sliced, toasted baguette, crackers or wedges of pita. Note: Roasted red peppers are sold in jars in the pickle aisle. Recipe Options: Instead of store-bought, you could make this spread with homemade roasted red peppers. To prepare them, place two medium red bell peppers in a small baking pan lined with parchment paper. Roast at 375 degrees F for 30 to 40 minutes, turning peppers once or twice, or until the skins are blistered. Remove the pan from the oven and cover with foil. Let the peppers sit 20 minutes. Uncover the peppers and slip off the skins. Cut the peppers in half and remove the seeds, and they are ready to use.

FETA-AND-RED-PEPPER SPREAD

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers.

FETA SPREAD

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.

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

ROASTED RED PEPPER AND FETA SPREAD

Steps:

• Blend sour cream, feta cheese and red peppers in small bowl. Refrigerate until ready to serve.
• Serve as a spread with crackers.