I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.
A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.
Today it is roasted red capsicum, feta, yoghurt and walnuts.
Similar recipes include Eggplant Spread, Horseradish Dip, and Beetroot and Yoghurt Dip.
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Continue reading “Roasted Red Capsicum and Feta Dip and Spread”
Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. It’s a Greek thing, and the favourite way to flavour it in Greece is with garlic, mint and capsicums as a piquant dip for pita bread. A common variation on this is to combine it with capsicums, chilli and pistachios.
The beautiful dip and spread can be served in any number of ways. Serve with crudité or toasted baguette, warmed focaccia, toast, or flat bread. Place on a platter with veggie sticks and crackers. Serve it with radishes and cucumber spears for dipping. Lather it on grilled sweet corn and top with fresh herbs and grated Mizithra cheese or grated haloumi. Drizzle dakos or friselle with tomato juice and a good olive oil and top with this dip.
Similar recipes include Mixed Vegetables and Yoghurt with Green Chilli Oil, Olive, Pistachio and Pomegranate Salad, Yoghurt, Feta and Mustard Dip, Orange and Pecan Cream Cheese, and Burnt Spring Onion Dip.
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Continue reading “Capsicum, Feta and Pistachio Spread and Dip”