1Place all ingredients in a mini food processor or stand mixer and mix until well combined.
2Place all ingredients in a mini food processor or stand mixer and mix until well combined.
3Place all ingredients in a mini food processor or stand mixer and mix until well combined.
4Serve immediately or store in the refrigerator
5Serve immediately or store in the refrigerator
6Serve immediately or store in the refrigerator
Ingredients
350 grams Greek feta, cut into cubes
350 grams Greek feta, cut into cubes
350 grams Greek feta, cut into cubes
2.5 tbsp olive oil
2.5 tbsp olive oil
2.5 tbsp olive oil
0.5 teaspoon dried red chili flakes
0.5 teaspoon dried red chili flakes
0.5 teaspoon dried red chili flakes
1 teaspoon dried red chili flakes
1 teaspoon dried red chili flakes
1 teaspoon dried red chili flakes
0.25 cup finely diced roasted sweet pepper, from a jar
0.25 cup finely diced roasted sweet pepper, from a jar
0.25 cup finely diced roasted sweet pepper, from a jar
1 teaspoon chopped red chili pepper
1 teaspoon chopped red chili pepper
1 teaspoon chopped red chili pepper
2 teaspoons chopped red chili pepper
2 teaspoons chopped red chili pepper
2 teaspoons chopped red chili pepper
1 teaspoon red wine vinegar
1 teaspoon red wine vinegar
1 teaspoon red wine vinegar
Equipment
mini food processorstand mixer
Tips
Adjust the heat according to your preference. Start with smaller quantities of chili flakes and peppers and add more as needed.
For a creamier dip, add a few tablespoons of plain Greek yogurt.
Use a food processor or stand mixer; a food processor yields a smoother dip, while a stand mixer results in a chunkier texture. Do not over-blend in a food processor.
The dip can be stored in the refrigerator for up to a week. Allow it to sit at room temperature for 15 minutes before serving to soften it up. Some water separation is normal; simply mix it back into the dip before serving.