Nutrition Facts
6 servings
6
Recipe for Greek Dip with Peppers, Greek Yogurt, and Feta
Discover this Greek spread recipe with peppers, Greek yogurt, and feta. A light and fresh recipe for appetizers that smell like summer.
Ingredients
1 Large red bell pepper
1 Greek yogurt
200 Feta
15 Mint
2 cloves Garlic
Salt and freshly ground pepper
2 Olive oil
Pine nut
1 Paprika
Directions
1
Preparation of the peppers Preheat the oven to 200 °C. Wash and cut the pepper in half, removing the seeds. Place the pepper cut side down on a baking sheet. Bake for 20 minutes. Remove the skin and let cool.
2
Peel the garlic cloves and remove the sprouts. In your blender bowl, add the bell pepper, yogurt, feta cheese, olive oil, garlic, 12 mint leaves, and blend. Then season with salt, pepper, and paprika, and blend again.
3
Rest Pour into a small bowl, cover with plastic wrap, and refrigerate for 2 hours.
4
Presentation Serve in airtight jars, garnish with small mint leaves, pine nuts, and small pieces of raw peppers. You can also serve in small glass jars as this spread can also be enjoyed with a small spoon.
Ingredients
Ingredients
1 Large red bell pepper
1 Greek yogurt
200 Feta
15 Mint
2 cloves Garlic
Salt and freshly ground pepper
2 Olive oil
Pine nut
1 Paprika
Directions
Directions
1
Preparation of the peppers Preheat the oven to 200 °C. Wash and cut the pepper in half, removing the seeds. Place the pepper cut side down on a baking sheet. Bake for 20 minutes. Remove the skin and let cool.
2
Peel the garlic cloves and remove the sprouts. In your blender bowl, add the bell pepper, yogurt, feta cheese, olive oil, garlic, 12 mint leaves, and blend. Then season with salt, pepper, and paprika, and blend again.
3
Rest Pour into a small bowl, cover with plastic wrap, and refrigerate for 2 hours.
4
Presentation Serve in airtight jars, garnish with small mint leaves, pine nuts, and small pieces of raw peppers. You can also serve in small glass jars as this spread can also be enjoyed with a small spoon.
Notes
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