INGREDIENTS
- cheese patted dry and cut into 1″ chunks or large crumbles 1 ⅔ cups
- ½ cup roasted red peppers patted roughly chopped & dry1 to 1 ½ pepper
- Freshly ground black pepper, to taste
- ¼ cup extra-virgin olive oil, plus additional for garnish
- 1 tablespoon lemon juice
- Crushed red pepper flakes, for garnishing
- ¼ teaspoon cayenne pepper
INSTRUCTIONS
In the bowl of your food processor, consolidate the feta, chime pepper, olive oil, lemon juice, cayenne pepper, and around 10 bits of newly ground dark pepper.
Procedure until the blend is orange, genuinely smooth, and you no longer observe any enormous pieces of feta. Try not to try too hard; little bits of feta are acceptable and over-preparing this plunge will make it lumpy. Taste, and include extra cayenne pepper (up to ¼ teaspoon more) in the event that you need it to be additional fiery. Mix quickly.
Move the blend to a serving bowl. Smooth the top and make a couple of swooshes with a spoon. Delicately shower some olive oil on top, and sprinkle with red pepper pieces whenever wanted. Serve with Grilled Yogurt Chicken Wings , or cover and refrigerate for some other time. This dunk will save well in the cooler for 7 to 10 days.
Nutrition Facts
Serving Size 1/4 cup
Serves 6
The information shown is an estimate provided by an online nutrition calculator.
| Amount Per Serving | ||
|---|---|---|
| Calories | 190 | |
| % Daily Value* | ||
| Total Fat 17.5g | 22% | |
| Saturated Fat 7g | ||
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.3g | ||
| Monounsaturated Fat 8.4g | 0% | |
| Cholesterol 33.7mg | 11% | |
| Sodium 348.4mg | 15% | |
| Total Carbohydrate 3.5g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 2.8g | ||
| Protein 5.7g | 11% | |
| ||
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