Whipped Feta With Sweet and Hot Peppers
Published June 20, 2006
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound sheep's or goats' milk feta cheese, broken into pieces
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
2 teaspoons dried Aleppo chilies, more to taste (see note)
1 teaspoon dried Urfa chilies (see note)
½ teaspoon smoked paprika, more to taste
1 teaspoon lemon juice
¼ cup olive oil
Nutritional analysis per serving (8 to 12 servings)
3 grams carbs; 40 milligrams cholesterol; 175 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 1 gram fiber; 518 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ingredients in a food processor and purée until very smooth, about 2 minutes. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.
Aleppo and Urfa chili peppers are available at Kalustyan's, 123 Lexington Avenue (28th Street); (212) 685-3451 and at globalpalate.com.
Private Notes
Comments
If your feta was packed in brine, I highly recommend putting it in a strainer or sieve and rinsing under cold water to remove some of the saltiness. This was delicious but it really had a salty punch. I also added a small amount of honey to balance the salty and smoky flavors.
@Margot soaking feta in milk overnight will also make it salty and creamier
To accommodate guests with a milk allergy, I made this with a nondairy feta cheese—it worked beautifully and everyone enjoyed it.
If your feta was packed in brine, I highly recommend putting it in a strainer or sieve and rinsing under cold water to remove some of the saltiness. This was delicious but it really had a salty punch. I also added a small amount of honey to balance the salty and smoky flavors.