spicy feta and olive dip.
This spicy feta dip is a creamy, flavourful spread perfect for entertaining or adding a tangy, spicy kick to your meals. It's quick to prepare, taking just 10 minutes, and serves as a protein-rich addition to your table. Ingredients: 200 g feta cheese 120 g Greek yoghurt 3 cloves garlic, peeled 2 teaspoons white wine vinegar 3 tablespoons extra virgin olive oil 1-2 teaspoons olive paste (adjust to taste) 2 teaspoons sweet paprika 1 teaspoon dried oregano ¼ teaspoon ground cayenne 1 hot chilli pepper (adjust to taste) 120 g roasted sweet red pepper 1 teaspoon chilli flakes (optional) Method: Add half the feta cheese, Greek yoghurt, garlic, oregano, white wine vinegar, olive oil, olive paste, sweet paprika, cayenne, chilli pepper, and roasted sweet red pepper to a food processor. Blend on high until the mixture becomes smooth and creamy. Transfer the remaining feta to a medium bowl and mash it with a fork. Combine the whipped feta mixture with the mashed feta in the bowl, mixing thoroughly with a fork until well combined. Taste and adjust the heat if desired. For extra spice, add chilli flakes and mix until wel combined. Serve garnished with some olive oil. Gut Health Benefits:This dip is made with Greek yoghurt, a source of protein and probiotics that support a healthy gut microbiome. Garlic and olive oil offer prebiotic benefits, nourishing beneficial gut bacteria, while the roasted red pepper adds fibre.. Storage Tips:Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, as the dip firms up when chilled.
This spicy feta dip is a creamy, flavourful spread perfect for entertaining or adding a tangy, spicy kick to your meals. It's quick to prepare, taking just 10 minutes, and serves as a protein-rich addition to your table.
Ingredients:
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200 g feta cheese
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120 g Greek yoghurt
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3 cloves garlic, peeled
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2 teaspoons white wine vinegar
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3 tablespoons extra virgin olive oil
-
1-2 teaspoons olive paste (adjust to taste)
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2 teaspoons sweet paprika
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1 teaspoon dried oregano
-
¼ teaspoon ground cayenne
-
1 hot chilli pepper (adjust to taste)
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120 g roasted sweet red pepper
-
1 teaspoon chilli flakes (optional)
Method:
-
Add half the feta cheese, Greek yoghurt, garlic, oregano, white wine vinegar, olive oil, olive paste, sweet paprika, cayenne, chilli pepper, and roasted sweet red pepper to a food processor. Blend on high until the mixture becomes smooth and creamy.
-
Transfer the remaining feta to a medium bowl and mash it with a fork.
-
Combine the whipped feta mixture with the mashed feta in the bowl, mixing thoroughly with a fork until well combined.
-
Taste and adjust the heat if desired. For extra spice, add chilli flakes and mix until wel combined.
-
Serve garnished with some olive oil.
Gut Health Benefits:
This dip is made with Greek yoghurt, a source of protein and probiotics that support a healthy gut microbiome. Garlic and olive oil offer prebiotic benefits, nourishing beneficial gut bacteria, while the roasted red pepper adds fibre..
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, as the dip firms up when chilled.
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