Roasted Pepper & Feta Spread Recipe


Nutrition

Cal/Serving: 297
Daily Value: 15%
Servings: 2

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat23g35%
Saturated12g61%
Carbs12g4%
Fiber2g8%
Sugars8g0%
Protein12g24%
Cholesterol67mg22%
Sodium952mg40%
Calcium405mg40%
Magnesium31mg8%
Potassium266mg8%
Iron2mg9%
Zinc2mg16%
Vitamin A2921IU58%
Vitamin C138mg230%
Thiamin (B1)0mg11%
Riboflavin (B2)1mg39%
Niacin (B3)1mg6%
Vitamin B61mg27%
Folic Acid (B9)52µg13%
Vitamin B121µg21%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K81µg101%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Michael Psilakis

This traditional spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudités or potato chips. I like to use it anywhere you would use an aioli.

2.333335
Ratings6

INGREDIENTS

  • 1/2 Spanish onion, thickly sliced
  • Extra-virgin olive oil, for brushing
  • Kosher salt and black pepper, to taste
  • 1 cup crumbled feta cheese
  • 2 roasted red peppers, cut into strips
  • 2 pepperoncini, sliced
  • 1/2 teaspoon dry Greek oregano
  • 2 pinches ground coriander
  • 2 pinches ground cumin
  • 4 sprigs parsley
  • 4 sprigs dill
  • 1 tablespoon sliced chives
  • 1/4 teaspoon grated lemon zest

DIRECTIONS

Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.

In a food processor, combine all of the ingredients with the grilled onions and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.
 

Recipe Details

Servings: 2

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