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View more "Sauces, Dips & Spreads" recipes Warm Feta & Roasted Pepper Spread Recipe

Warm Feta & Roasted Pepper Spread

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/4 cup (50 mL) dry bread crumbs
4 oz (125 g) drained Canadian feta cheese, broken into chunks
1 cup (250 mL) drained roasted red peppers, roasted
1 clove garlic, cut in half
pepper
Toasted pita wedges
and thick cucumber slices or wedges

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/warm-feta-roasted-pepper-spread?source=calendar
Warm Feta & Roasted Pepper Spread true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Sauces, Dips & Spreads
  • Prep. Time 5 - 10 mins
  • Cooking Time 20 mins
  • Yields 6 servings

Impromptu entertaining is no problem when you can create this spread in just minutes. It’s far better than store-bought versions and is sure to become a favourite. It’s also delicious spread on sandwiches.

  • Course Sauces, Dips & Spreads
  • Prep. Time 5 - 10 mins
  • Cooking Time 20 mins
  • Yields 6 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1/4 cup (50 mL) dry bread crumbs
4 oz (125 g) drained Canadian feta cheese, broken into chunks
1 cup (250 mL) drained roasted red peppers, roasted
1 clove garlic, cut in half
pepper
Toasted pita wedges
and thick cucumber slices or 
wedges

Preparation

Preheat oven to 350°F (180°C). Butter a 2- to 4-cup (500 mL to 1 L) baking dish or two large ramekins.

In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers and garlic until smooth; season to taste with pepper.

Spread into prepared baking dish. Bake for about 20 min or until warm and just starting to turn golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading.

Tips

You can use roasted red peppers from a jar or the deli. Just drain them well before measuring. To roast your own, place 2 sweet red peppers on a baking sheet and broil, turning often, until blackened all over. Place in a bowl, cover tightly and let cool. Peel, remove core and seeds and drain well.

Stir 1/4 cup (50 mL) chopped black olives and 1 tbsp (15 mL) chopped fresh oregano into spread before transferring to baking dish.

140 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 140 Calories
Protein: 6 g
Carbohydrate: 18 g
Fat: 5 g
Fibre: 1.2 g
Sodium: 693 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 13 % / 147 mg
Vitamin C: 21 %
Selenium: 20 %
Vitamin B12: 18 %
Folate: 18 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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