00b0F. Cut the block of feta in half and place each
In a food processor, combine feta, milk, walnuts, oregano, pepper, lemon juice and hot sauce until smooth and creamy.
Scoop the feta dip with a spatula from the processor into a serving bowl and garnish with red pepper and olives.
Serve with crispy flat breads, cut pitas and cucumbers for dipping.
Enjoy! ;).
Preheat oven to 350 degrees F.
Combine lemon juice, red pepper, garlic and tomatoes in a bowl.
Coat a shallow baking dish with cooking spray.
Crumble Feta into the baking dish.
Top with tomato mixture.
Bake for 20 minutes.
Remove from oven, stir and serve as a spread or dip for the bread.
then discard skins.
Drain feta; reserving 1/4 cup of
Cook fava beans in boiling, salted water for 2-3 mins, until tender, adding asparagus for final 30 seconds of cooking time. Rinse under cold water until cool then drain.
Squeeze beans from tough outer skins. Transfer to a food processor along with ricotta, feta, sour cream, garlic and lemon juice. Process until almost smooth. Season to taste. Transfer to a small serving bowl.
Wrap each asparagus spear in a strip of prosciutto. Sprinkle dip with sumac. Serve dip with asparagus and grissini.
br>To make the dip, mix together the feta, yogurt, chili and
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.).
Mix all ingredients together in crock pot. Place on low for 2-3 hours before desired serving times. In a pinch this recipe could be done in the oven at 400 degrees for 15 minutes stirring every 5 minutes.
br>Centre a slice of feta on each of the 8
Preheat the oven to 400\u00b0F.
Place the feta in a small baking dish. Sprinkle with the oil and remaining ingredients. Cover.
Bake for about 10 mins or until the cheese is heated through.
Serve the feta warm from the dish, with slices of French bread and pitted black olives, if desired.
long with the parsley and feta.
Bake for 12-15
Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
Puree red peppers, pepperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.
Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
Add more yogurt if needed.
Remove to a bowl and mix in the tomatoes.
Taste the dip to decide or you want to add any salt, pepper or chili powder.
Garnish the dip with the olives.
Blend all ingredients together in blender until smooth.
Add more Feta if too thin.
Add more Cayenne if not spicy enough.
Preheat oven to 450 F.
Spray large baking sheet with oil cooking spray.
Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini in a bowl with the olive oil.
Mix dry ingredients in a plastic bag.
Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
Bake 20 minutes.
Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Combine all ingredients (except feta cheese) in a gallon sized ziploc bag.
Marinate in fridge for 6 hours, turning 2-3 times.
Preheat oven to 350 degrees
Pour bag contents into a 13 x 9 x 2 inch baking dish.
Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
Remove pan from oven, garnish with lemon slices and crumbled feta.
I serve this over white rice with pan juices and a final dash of black pepper.
ot coloured.
Cut the feta cheese into 2cm cubes.
Saute the onion and garlic in oil until soft.
Add the spinach and toss over gentle heat until wilted.
Transfer the mixture to a food processor and pulse until finely chopped.
Add feta and pulse to combine.
Add in enough creme fraiche to make a soft dip and season to taste.
Serve with crostini etc.
Note: To make crostini - pan fry both sides of angle sliced slices of french bread in a little olive oil over a moderate heat until light golden brown, or bake lightly brushed with olive oil, slices of french bread.
Cut feta into bite sized pieces.
Cut pieces of aluminium foil approximately 2x2inches in size.
Place a piece of feta cheese (not too thick) on each piece of foil.
Dredge oregano over the feta cheese, add some drops of olive oil (to taste).
Fold the aluminium sides of the aluminum up to enclose the cheese.
Bake in preheated oven for 15-20 minutes.
Serve hot.
OPTIONAL: Place feta and milk in bowl.
Cover and refrigerate overnight (8 hours).
This removes sodium content.
Drain and discard milk.
Process feta, cream cheese, sauce, cilantro and garlic in food processor until smooth.
Cover and refrigerate at least 30 minutes.
Serve with crackers, chips or veggies.