Spicy Baked Feta And Red Pepper Dip
makes 1 1/2 cups of dip
This piquant baked dip is a lush, savory appetizer that works well with pita bread, crackers or raw vegetables. If using plain yogurt instead of Greek yogurt, eliminate the milk.
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1 tablespoon minced shallot
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup Greek yogurt
1/2 cup feta, crumbled
2 tablespoons whole milk
1 roasted red bell pepper, peeled, seeded and diced
prep: 10 minutes
total: 55 minutes
sauté pan
wooden spoon
mixing bowl
whisk
baking and serving dish
1. Preheat the oven to 350F. In a sauté pan, heat the olive oil and red pepper flakes together over medium heat, 5 minutes. When the oil has infused and turned orange, add the shallot and garlic and cook until soft and aromatic, 5 more minutes. Stir in the all-purpose flour and remove from heat.
2. Meanwhile, mash the Greek yogurt and feta together with the back of a fork to make a lumpy paste. Stir in the milk and then mix in the olive oil mixture, followed by the diced red bell pepper; mix very well to combine and spread into a baking dish suitable for serving; bake for 45 minutes, until lightly browned on top and bubbly around the edges.
