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! ;).
then discard skins.
Drain feta; reserving 1/4 cup of
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.
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.
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.
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.
Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.
In a medium bowl, combine yogurt, sour cream, feta cheese, onion, lemon juice and salt. Chill, covered, for 2 to 8 hours.
Before serving, place shredded cucumber in a fine-mesh sieve. Use the back of a large spoon or a rubber spatula to press on the cucumber to remove excess liquid. Stir cucumber into yogurt mixture.
Garnish dip with pomegranate seeds and mint, snipped if desired.
Mix the pesto and the oil together.
Crumble the feta into your dip bowl.
Pour over the pesto mix.
Toss it around with a metal spoon.
Cover and refrigerate.
DIP.
In a a food processor add all ingredients and blend till smooth.
Chill for several hours for flavors to bloom.
PITA CHIPS.
Cut each pita into several wedges, about 6 to 8.
Drizzle with the olive oil and sprinkle with salt.
Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
It happens quickly, so don't walk away.
Enjoy!
Firsty, put the feta in a bowl with water. Let it stand for 1 hour. Then drain and cut in cubes.
Grill or fry the pepper,remove the seeds and cut into pieces.
Put the feta cubes in a electric mixer bowl , add the pepper in pieces and begin beating.Add the vinegar and gradually the olive oil.
In the end add the oregano and stir.
Ready! It can be kept covered in bowl in the fridge for up to 5 days.
Slice tomatoes and arrange on serving plates with lettuce. Get creative!
Using a very sharp knife, cut feta into 6 even slices and place on lightly oiled cookie sheet (I oil nonstick tin foil on the cookie sheet). Drizzle with oil and heat under broiler until lightly browned. Place warm feta on top of tomatoes.
Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with freshly ground pepper.
Mix dry soup mix, sour cream, cucumber, Feta, onion and oregano.
Refrigerate until ready to serve.
In a food processor, blend feta, yogurt, mint, and remaining tablespoon
In a food processor, reduce in puree : feta, sour cream, roasted red pepper, garlic, chive, olive oil and Cayenne pepper.
Serve with pita chips, veggies or anything you want ;).