SPICY FETA DIP
Steps:
- In a small food processor, combine all ingredients and process until smooth. Add more olive oil, a little at a time, as needed to produce a smooth and creamy textured dip.
- Serve immediately or place covered in the refrigerator for at least one hour to allow flavors to develop. Can be topped with a drizzle of olive oil and a sprinkle of fresh or dried oregano.
Nutrition Facts : Calories 244 kcal, Carbohydrate 2 g, Protein 8 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 633 mg, Sugar 2 g, ServingSize 1 serving
SPICY FETA DIP
Provided by Valerie Bertinelli
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
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 CAULIFLOWER WITH WHIPPED FETA
This whole roasted cauliflower is delicious served with a spicy whipped feta dip. This recipe is simple to prepare and it's a great appetizer or side dish for any meal!
Provided by Liz Thomson
Categories Appetizer
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Cut the stem of the cauliflower off so the top can sit flush with the bottom of a casserole dish. Remove any green leaves.
- Drizzle with 2 tablespoons olive oil and sprinkle with salt.
- Bake for 60-70 minutes until tender.
- While the cauliflower cooks, prepare the whipped feta.
- Add the feta and cream cheese to a food processor and blend until chunky.
- While the food processor is running on low, add the remaining 4 tablespoons of olive oil, 1 tablespoon at a time until the mixture is smooth.
- Transfer to a shallow dish and drizzle with additional olive oil.
- Sprinkle with red pepper flakes, salt, and pepper.
- Once the cauliflower is done roasting, let cool slightly.
- Carefully slice into quarters and divide onto plates or cut into smaller pieces to serve to a group.
- When serving, dip the cauliflower into the whipped feta.
Nutrition Facts : ServingSize 1/6 cauliflower and feta, Calories 239 calories, Sugar 2.4 g, Sodium 400.3 mg, Fat 23.4 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 0.9 g, Protein 5.5 g, Cholesterol 34.8 mg
GREEK SPICY WHIPPED FETA CHEESE - TIROKAFTERI
Peppery Whipped Feta dip. This traditional Greek dip has it all: creamy, just a touch spicy, tangy and so satisfying.
Provided by OliveTomato.com
Categories Appetizer
Time 5m
Number Of Ingredients 5
Steps:
- Mash the feta with the yogurt until you have a paste ( it will be a bit grainy).
- Add the olive oil and vinegar and mix well.
- In a food processor mince the hot pepper (without the seeds), add to the feta mixture and blend well.
- Let it sit in the refrigerator for about an hour before serving.
GREEK SPICY FETA DIP (TIROKAFTERI)
Hot and spicy feta dip is a tasty party appetizer which is also quick and easy to make! This whipped, creamy dip is a perfect addition to a crudites platter or as a spread for grilled meats. Have it as part of a Greek or Mediterranean meal.
Provided by justalittlebitofbacon
Categories Appetizer
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients to the bowl of a food processor. Sprinkle in a few drops of the jalapeno pickling juice.
- Blend until dip is smooth. Taste and add more pepper or pickling juice as needed.
- Serve with crudites or pita bread. If you wish, top the dip with some crumbled feta, olive oil, or chopped pickled jalapenos.
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
SPICY WHIPPED FETA
Provided by Diane Kochilas
Categories Condiment/Spread Sauce Food Processor No-Cook Cocktail Party Quick & Easy Yogurt Buffet Feta Lemon Summer
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- 1. Crumble the feta. Place it in the bowl of a food processor and pulse together with the yogurt until smooth.
- 2. Add the olive oil and pepper, and continue working the mixture until it becomes very soft and spreadable. Remove and refrigerate for at least 1 hour.
- 3. Just before serving, spike the flavor to taste with lemon juice.
HTIPITI RED PEPPER FETA DIP
Htipiti is a spicy, roasted red pepper and whipped feta cheese dip. Sooo delicious and easy to make!
Provided by [email protected]
Categories Appetizer Side Dish
Number Of Ingredients 6
Steps:
- Cut the feta cheese into small cubes and add to a food processor together with the Anthotyro cheese (or Ricotta), 2 tablespoons of olive oil, and fresh lemon juice. Blend well for at least 5 minutes until completely smooth and creamy.
- Transfer to a large bowl.
- Now add to the food processor (no need to wash it) the roasted red pepper, chili peppers, and the 2 remaining tablespoons of olive oil. Blend until almost smooth.
- Transfer this mixture to the bowl with the cheese. With a spoon, stir well to combine. You can serve it right away along with some bread or pita bread. Or store in the fridge covered for up to a week and serve any time along with your favorite grilled meat!
Nutrition Facts : ServingSize 1 large bowl, Calories 1777 kcal, Carbohydrate 26 g, Protein 73 g, Fat 155 g, SaturatedFat 75 g, Cholesterol 407 mg, Sodium 4332 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 73 g
SPICY WHIPPED FETA WITH ROASTED RED PEPPERS
Make and share this Spicy Whipped Feta With Roasted Red Peppers recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 10m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Process all of the ingredients together in a food processor until smooth, about 20 seconds. Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate until firm, about 2 hours or up to 2 days. Drizzle with additional extra-virgin olive oil and sprinkle with additional cayenne before serving.
Nutrition Facts : Calories 230.6, Fat 21.1, SaturatedFat 9.8, Cholesterol 50.6, Sodium 635, Carbohydrate 2.6, Fiber 0.1, Sugar 2.4, Protein 8.1
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Reviews 7Estimated Reading Time 2 mins
- Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a large cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and toss to combine. Roast for 35-40 minutes until the tomatoes are soft and caramelized.
- Preheat the grill over high heat. Coat each slice of bread with a good amount of olive oil on both sides. Set aside.
- Grill the bread until slightly charred and crisp, just a minute or so per side. Transfer the bread to a cutting board and cut each piece in half.
GREEK SPICY WHIPPED FETA DIP - TIROKAFTERI - THE GREEK …
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5/5 (11)Category AppetizerCuisine GreekCalories 104 per serving
- Preheat the broiler.Place the peppers in an oven-proof dish and broil turning them frequently for 15-20 minutes or until peppers are charred and blistered. Let peppers cool until they are ok to handle.
- In a food processor pulse the olive oil, garlic, red pepper flakes, and white wine vinegar. Add the peppers, yogurt, and feta pieces.Whip until smooth.
WHIPPED FETA DIP - TIROKAFTERI - REAL GREEK RECIPES
From realgreekrecipes.com
4.3/5 (14)Category Appetizer, Side DishCuisine GreekCalories 1183 per serving
- In a food processor or blender, add all of the ingredients and blend until perfectly smooth and airy. NOTE: Depending on how ripened the feta cheese is, (it's softer when it's fresh and gets harder the longer it stays in brine) you may need to adjust the quantity of cream. Start with 4 tablespoons of cream and if you find the dip not as creamy as you would like it to be, add a bit more.
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- Cut each potato into 6 or 8 long, finger-thick wedges. Place them in a bowl of cold water and refrigerate for 2 hours. Drain and pat dry thoroughly.
- Fill a large deep skillet or wide pot with 2 inches (5 cof oil, using 3 parts corn oil to 1 part olive oil the olive oil lends flavor). Heat the oil over medium-high heat until it registers 300ºF (150ºC) on an instant-read or deep-fry thermometer. Working in batches, add the potato wedges, being careful not to crowd the pan. Fry for about 5 minutes, just until the potatoes are softened but before they start to brown. Use a slotted spoon to transfer the potatoes to paper towels to drain. Repeat with the remaining wedges.
- Raise the heat under the oil and bring it to 400ºF (200ºC). Again working in batches, add the par-cooked potatoes and fry until they are golden brown, with crisp, crinkly skin. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wedges.
- Transfer the potato wedges to a serving bowl, sprinkle with salt and oregano to taste, and toss. Dollop a generous scoop of the whipped feta on top and serve.
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5/5 Total Time 1 hr 40 minsServings 4-6
- In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.
- Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
LAMB KEFTA BURGERS WITH SPICY WHIPPED FETA
From sharedappetite.com
Estimated Reading Time 4 minsTotal Time 25 mins
- Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 6 to 8 burgers.
- Heat grill over medium-high heat. Grill burgers until cooked to desired doneness, flipping once halfway through cooking. Let rest for 5 minutes after cooking before serving.
- Place a lamb kefta burger on each bun and top generously with spicy whipped feta, sliced cucumber, and pickled onions. Devour immediately.
- Place all ingredients in food processor and blend until very smooth. Season with freshly ground black pepper. Transfer to a bowl and refrigerate until ready to serve.
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Servings 4Total Time 1 hr 10 minsCategory Appetizer
- 60 minutes before preparing, leave the feta out on the counter to come to room temperature. *OPTIONAL: Soak the feta in fresh water during this time and drain before using. This will help cut the saltiness.
- In a food processor or strong blender, combine the feta, cream cheese, and lemon juice. Pulse until creamy. Gradually add the olive oil while pulsing.
- When the consistency is even and light, transfer to a serving bowl. Drizzle with the D’vash Cayenne Date Nectar, top with pistachios and herbs, and serve.
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