Monday, November 12, 2007

Red Pepper and Feta Spread

I can't believe the holidays are rapidly approaching. And with those holidays are plenty of opportunities to entertain. It's always key to have a few solid recipes that not only can be thrown together at a moment's notice but are also versatile enough to suit a variety of purposes.

That's why I love this recipe. This recipe originally started out as a dip for fresh vegetables but can be used in a host of ways. Here I've made some cups out of baby seedless cucumbers and piped the spread into it. It's got a great tangy flavor that's kicked up ever-so-slightly with the green peppercorns. It's also a great festive color and is sure to be a hit at any of your upcoming functions. The best part - only has 4 ingredients, so you can make it anytime!

If you don't use this as a dip, try these different uses:
*Spread on a tortilla, roll, and slice into pinwheels
*Use as a great sandwich starter
*Pipe into phyllo cups for a great little appetizer
*Serve on endive leaves
*Pipe onto melba toasts, bagel crisps, crackers, etc

Red Pepper and Feta Spread

Red Pepper and Feta Spread
4 tbsp olive oil
2 red bell peppers, deseeded and sliced
1/2 red jalapeno or serrano pepper, deseeded and sliced
4 oz feta cheese
1 tsp green peppercorns in brine, drained and minced (optional)

Heat olive oil over low heat in a heavy pan. Add peppers and saute over low heat for 30 minutes, stirring occasionally, or until peppers are completely soft. Remove from pan and place onto a paper towel-lined plate to get rid of some of the excess oil. Place into food processor and process until smooth. Add feta and process until smooth, about 5-8 minutes. Add peppercorns and pulse until mixed in well. Allow to chill in the refridgerator for 30 minutes or so for flavors to meet. Enjoy!


Anonymous said...

What's the spread on in the picture? Scooped out cucumber?

Fiber said...

It's cucumber cups made from baby seedless cucumbers.

Anonymous said...

Yum! This looks like a terrific way to incorporate more veggies into our fat and sugar laden holidays. Thanks for the inspiration!

Anonymous said...

so beautiful!!!

Special Sauce said...

Looks tasty and easy. Plus, it incorporates two of my favorite things- feta and peppers! Yum.

(PS, you are smart about the neighbor situation.)

Anonymous said...

I make a red pepper dip by dry baking two bell peppers and peeling the back off when soft. I then process them and a tub of Philly cheese. Just yummy, but I like the idea of a jalapeno pepper for kick, so I'll give that a go next time.

Miss M said...

I made this the other night and it was a big success!! This morning I layered the remainder of the dip on my spinach frittata. Added a nice touch of color and a punch of flavor.

Linda said...

mmm i adore feta. this sounds fantastic. thanks for the recipe!!