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Red Pepper Feta Dip (T & T)

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Joined: Dec 14, 2005


Posted to Thread #2561 at 2:14 pm on Jul 7, 2006

Red Pepper Feta Dip

A Canadian Living Recipe

No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.

2 Large sweet red peppers 2
1 cup Crumbled feta cheese (3 oz/90 g) 175 mL
2 tsp Red wine vinegar10 mL
Pinch Each granulated sugar and cayenne Pinch

Place peppers on greased grill over medium-high heat; close lid and cook,turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed.

In blender or food processor, purée together peppers, feta cheese, vinegar,sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)

Makes 1 cup (250 mL).

Per 1 tbsp (15 mL): about 21 cal, 1 g pro, 1 g total fat (1 g sat. fat), 2 g carb, trace fibre, 5 mg chol, 65 mg sodium. % RDI: 3% calcium, 1% iron, 8% vit A, 57% vit C, 2% folate.

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