INGREDIENTS

• 1 pound block of sheep’s milk feta, sold in brine
• 1 clove garlic peeled
• 1/4 pound roasted red peppers
• 1 tsp cayenne pepper, or to taste

GARNISH

• Chopped chives

INSTRUCTIONS

• Cut the feta in large chunks and add to the bowl of a food processor along with the garlic. Add the red peppers and process until mostly creamy, but still retaining a little texture. I like to pulse the machine for more control.
• Add the cayenne pepper 1/2 teaspoon at a time until it’s just right for your taste.
• Dip can be put in an airtight container and refrigerated for several days.
• Serve garnished with chopped chives.
• Place a bowl of dip in the center of a large platter and arrange crudité around it. I used: French green beans, yellow pepper strips, radishes, endive, red bell pepper strips, baby cucumber, baby carrots, purple cauliflower, and pea pods.

NOTES

Nutritional information for fire feta only.

Keyword: appetizer, cheese, crudite, dip, feta, gluten free, Greek, healthy, vegetables

NUTRITION

Calories: 103 kcal · Carbohydrates: 2 g · Protein: 5g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 2 g · Cholesterol: 34 mg · Sodium: 560 mg · Potassium: 42 mg · Fiber: 0.2 g · Sugar: 0.02 g · Vitamin A: 278 IU · Vitamin C: 5 mg · Calcium: 191 mg · Iron: 0.3 mg

Giving credz! I found this super recipe here:

https://theviewfromgreatisland.com/rainbow-crudites-with-fire-feta-recipe/