1/2 pound Greek or French feta cheese
3 tablespoons extra-virgin olive oil
1 garlic clove
1 tablespoon minced fresh mint
= (or 1 tspn crumbled dried mint)
1/4 teaspoon red pepper flakes
6 Italian peperoncini, pickled green peppers
more as needed
Directions: one line for each direction. When saved the lines will be numbered.
In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 teaspoon red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl.
This recipe yields 1 1/2 cups; 4 servings.
Comments: Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. The Greeks like to flavor it with garlic, mint and pickled peppers to make a piquant dip for pita bread. Serve it with radishes and cucumber spears for dipping, too.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 91
Calories from Fat 98.7%
Total Fat
10g
Cholesterol
0mg
Sodium
trace
Carbohydrate
trace
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Vegetable
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
