Red Pepper And Feta Dip
This red pepper and feta dip with a great hint of fresh herbs, cumin and garlic and just enough heat from the cayenne pepper is creamy, so good, easy and quick to throw together. Makes a perfect appetizer to entertain the guests.
Servings: 500 g (about 2 cups)
Equipment
- Cutting board
- Knife
- Garlic press
- Bowl
- Fork
- paper towels
Ingredients
- 200 g (7.1 oz) cream cheese
- 200 g (7.1 oz) feta good quality
- ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- 2½ tablespoons fresh chives finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 garlic clove
- 3 tablespoons olive oil
- 1 teaspoon cayenne pepper
- ½ red bell pepper
Instructions
- Wash red pepper, pat dry with paper towel and cut it into small pieces. Wash and finely chop chives and rosemary. Peel and press garlic. You can also chop it very finely if you don't have a garlic press. Put feta in a bowl and break it up into smaller pieces with a fork. Add cream cheese, minced pepper, finely chopped chives, rosemary, pressed garlic and seasonings. Mix very well. Let rest (in the fridge) for at least 1 hour before serving. Enjoy!
Notes
- This dip will last for about 3 days in the fridge.