Feta Pepper Dip Food

CRISPY OVEN FRIES WITH FETA-RED PEPPER DIP

Steps:

• For the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
• Drain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired.
• For the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired.
• Top the fries with the feta-red pepper dip and serve.

SPICY FETA DIP

Steps:

• Add the roasted red pepper, Calabrian chile paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week.

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

FETA PEPPER DIP

Steps:

• Blend feta, cream cheese and mayonnaise in a food processor until smooth, scraping the sides of processor a couple of times to make sure it all gets blended.
• Put blend in bowl and fold in peppers, scallions, lemon zest and black pepper.
• Transfer to the serving bowl and chill for at least 1 hour.
• Just before serving, you can drizzle with olive oil, if desired.
• This is good served with BBQ potato chips, toasted bread triangles -- whatever you like best!

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

WHIPPED FETA AND PEPPER DIP

Steps:

• Combine the cream cheese, half of the feta, half of the peppers, and all of the remaining ingredients in a food processor. Blend them until smooth. Add the rest of the feta cheese and peppers and pulse until chunky. Chill.