Fire Feta
Rainbow Crudités with Fire Feta ~ an oasis of freshness and crunch in a season full of comfort foods and holiday treats, people will flock to this colorful healthy appetizer!
Servings: 12 servings
Equipment
- food processor
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, more or less to taste
garnish
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, baby zucchini, baby scallions, endive, red bell pepper strips, baby cucumber, baby carrots, purple cauliflower, golden beets, and watermelon radish.
Notes
Nutritional information for fire feta only.
Nutrition
Calories: 103 kcal · Carbohydrates: 2 g · Protein: 5 g · 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
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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