Directions:
- Crumble the feta into small pieces using a fork.
- Sauté the pepper in 2 tablespoons of olive oil until the skin is lightly browned. Remove the stem and discard, and chop the pepper into very small pieces.
- Using a mortar and pestle, add the pepper and the oil it was sautéed in to the cheese and mash until smooth, adding additional olive oil if needed to bring it to the consistency of a thick (but not stiff) dip. Serve garnished with a bit of parsley.
- Alternatively: Put the cheese, pepper, and oil from sautéeing in the blender and mix, adding more olive oil if needed to bring to the correct consistency.
- (Note: If you have a pepper that's too hot, slit it open down one side under running water and remove and discard the white internal membrane. Pat the pepper dry before sautéeing.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.11 Kcal (172 kJ) | ||
| Calories from fat | 28.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 13.45mg | 4% | |
| Sodium | 168.97mg | 7% | |
| Potassium | 19.03mg | 0% | |
| Total Carbs | 0.87g | 0% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 226.91 Kcal (950 kJ) | ||
| Calories from fat | 157.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.52g | 5% | |
|---|---|---|---|
| Cholesterol | 74.26mg | 4% | |
| Sodium | 932.69mg | 7% | |
| Potassium | 105.05mg | 0% | |
| Total Carbs | 4.83g | 0% | |
| Sugars | 4.17g | 3% | |
| Dietary Fiber | 0.33g | 0% | |
| Protein | 12.01g | 4% | |
| Vitamin C | 23.8mg | 7% | |
| Iron | 1mg | 1% | |
| Calcium | 413.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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