Volcano Feta
Prep time
Cook time
Total time
This feta dip is tangy, thanks to the feta, and has a huge kick, thanks to the crushed red pepper flakes. A hint of smoky flavor, thanks to the roasted red pepper, rounds out this dip you can serve on a cracker or in a sandwich.
Recipe type: Delightful Dips and Spreads
Serves: 2 cups
Ingredients
- 1 large red bell pepper
- 1 cup feta cheese, crumbled
- 1 cup sun-dried tomatoes, chopped
- 2 TB. crushed red pepper flakes
- [1/2] tsp. ground black pepper
- 3 TB. extra-virgin olive oil
Instructions
- Preheat a grill top or a grill to medium heat.
- Place red bell pepper on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place pepper on a plate, cover with plastic wrap, let cool for 10 minutes.
- When pepper is cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalk and seeds, and finely dice.
- In a medium bowl, combine roasted red pepper, feta cheese, sun-dried tomatoes, crushed red pepper flakes, black pepper, and extra-virgin olive oil.
- Serve immediately, or refrigerate for up to 1 week.
Notes
Tasty Tip
This feta dip is fantastic as a spread on sandwiches with chicken or grilled vegetables. It adds an extra punch of flavor you'll love.
This feta dip is fantastic as a spread on sandwiches with chicken or grilled vegetables. It adds an extra punch of flavor you'll love.
Nutrition Information
Serving size: 2 tablespoons Calories: 75 Fat: 6g Saturated fat: 3g Carbohydrates: 3g Sodium: 230mg Fiber: 1g Protein: 3g Cholesterol: 13mg