Baked Feta Marinara Dip Food

BAKED FETA-MARINARA DIP

Baked Feta-Marinara Dip image

Doctor homemade or store-bought marinara with smoky piquillo peppers and tangy feta cheese for an irresistible dip that comes together in a flash. Serve with plenty of crostini to sop up every last bit of sauce.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 5

Ingredients

1 1/2 cups Marinara or store-bought marinara
3 jarred piquillo peppers, drained
1 (8-ounce) block feta
Fresh basil leaves and red-pepper flakes, for garnish
Crostini, for serving

Steps:

Preheat oven to 350 degrees.
In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.
Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.

BAKED FETA WITH MARINARA

Baked Feta with Marinara image

Elegant appetizer or snack. So very easy to make, just mix and bake! Also makes a yummy dip instead of a spread. From Cooking Light Magazine so it is keeping with my New Years resolution to eat healthier! (2 bread slices with 2 tablespoons spread = 1 portion)

Provided by Malriah

Categories Spreads

Time 25m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced (or more)
1 (14 1/2 ounce) can tomatoes seasoned with basil garlic & oregano, drained (or a similar Italian style tomato)
4 ounces cumbled feta cheese
1 lb crusty bread, sliced diagonally,toasted (French Baguettes work well)
cooking spray

Steps:

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.

Nutrition Facts : Calories 102.6, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.7, Sodium 229.8, Carbohydrate 16.5, Fiber 0.7, Sugar 1.1, Protein 4.4

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