Prep 10 mins
Cook 0 mins
- 2 red peppers, roasted, peeled and seeded
- 1 garlic clove
- 1 pinch cayenne
- 250 g feta cheese
- 2 tablespoons olive oil
- 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.
Lovely recipe and very fast to make if you have roasted peppers handy. I added a little lemon juice and used hot smoked paprika instead of cayenne pepper as I didn't have any. I think it made the recipe even better especially after it had sat in the fridge overnight. A delicious recipe, thanks for posting.
This was just AWESOME!!!! It was creamy, very tasty and so great for veggie dipping! I luved the flavours of the garlic in combination with the roasted red peppers and the heat from the cayenne. Mmmm! I didnt need any oil as my bell peppers were very juicy. I plan on making this again very soon! THANK YOU SO MUCH for sharing this wonderful recipe with us, Babzy! Made and reviewed for I Recommend Tag Game May 2010.
This spread is so good. I used it as dip with pita chips. I used greek feta cheese. Thanks Babzy :) Made for Favorite of 2009.