Hot pepper and feta spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red bell pepper | |
| 3 | tablespoons | Olive oil, plus extra to -- |
| Top the jar | ||
| 1 | teaspoon | Red pepper flakes or |
| CLEBERT'S -- MYSEASONING | ||
| 2½ | cup | Crumbled feta cheese |
Directions
1. Wash, dry and seed and devein the pepper, then cut into ½ in. rings.
In a frying pan, warm the oil,then add the pepper rings and red pepper (or CLEBERTS OWN SEASONING) and saute until pepper rings are soft, about 6 to 10 minutes. 2. Place the crumbled feta and sauteed peppers with their oil in a food processor and pulse until mixture becomes smooth. 3. Transfer to jars, pressing down to eliminate air pockets and top with a thin film of olive oil. Store in the fridge. (This keeps 3 to 4 weeks) This paper is so yellow I can barely make out that this came from a cookbook called Mediterranean Pantry. I'd cut off the part where they put the authors name! (This would be great on crisp hot pita bread). Love and good snackin' Louise King
Recipe By : RUBYdakoda
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