Chef's Corner

  • Greek Roasted Pepper & Feta Dip

    Posted by Administrator on March 19, 2012 in Fruits & Vegetables

        ¼ cup Stella Cadente extra virgin olive oil
        2 cloves garlic, chopped
        ½ teaspoon red pepper flakes
        2 cups crumbled feta cheese (about 1 pound)
        3 or 4 bottled picked red bell peppers (drained and cut into 1 pieces)

    In a small skillet over medium heat, warm the olive oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from the heat.

    Place the garlic mixture in a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrape down the sides of the bowl every now and again. Transfer to a bowl and cover and store in the fridge for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.

    Serve as directed in the introduction (as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.

    Recipe courtesy of Olive Oil from Tree to Table by Peggy Knickerbocker