Feta Pine Nut Dip Food

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.

FETA DIP/SPREAD WITH FRESH DILL

Steps:

• In a food processor, combine feta and ricotta cheese; process until smooth. Add remaining ingredients and pulse until blended but still chunky.

FETA PINE-NUT DIP

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pine nuts, stirring occasionally, until golden, about 7 minutes, and transfer to a plate to cool. Separately chop nuts, bell pepper, and parsley and combine in a bowl.
• Crumble feta into a food processor and pulse until it resembles coarse meal. Stir feta into nut mixture with garlic, yogurt, and salt and pepper to taste. Serve dip with pita toasts or bagel chips. Makes about 2 cups.

FETA PESTO

Steps:

• In a food processor, combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.

FETA-PINE NUT SPREAD

Steps:

• Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)

FETA PINE NUT DIP

Steps:

• Preheat oven to 350 degrees F.
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
• Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
• Serve with crackers.

GREEK FETA AND PINE NUT DIP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Place pine nuts on a baking sheet and toast, stirring occasionally until golden brown, about 7 minutes. Cool.
• 3. Combine yogurt, cheese, mint, garlic and black pepper in a medium bowl. Fold in pine nuts, red bell pepper, parsley and basil. Cover and chill for at least an hour.
• 4. Serve with pita chips, if desired.

FETA PINE NUT DIP

Steps:

• Preheat oven to 350°F
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
• Cool and chop finely.
• Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
• Crumble feta in small pieces; add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
• Stir into the nut and feta mixture.
• Cover and chill for one hour.
• Serve with crackers.