Macedonian Whipped Chili & Feta Spread
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 long green mildly hot chilies -- to 3 peppers, to taste,
seeded and chopped
1/2 pound tin-aged hard feta -- or telemes cheese, crumbled
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice -- to 3 tablespoons, to taste
Pulse the peppers in a food processor until they are like a paste, then add the
cheese a bit at a time, pulsing after each addition.
Add the olive oil and pulse until smooth.
Add the lemon juice, 1 tablespoon at a time, to adjust and balance the flavors.
Refrigerate for 1 hour and serve, accompanied by bread or crudites.
[Wear rubber gloves when cleaning hot peppers.]
Makes 4 to 6 servings
AuthorNote: This spicy feta cheese dip calls for a combination of red and green
hot peppers. It is one of the classics of the Thessaloniki meze repertoire and
has many variations. The recipe that follows comes from one of the city's mezze
meccas, a small ouzerie in the Mmodiano Market called Myrovolou Smyrna. Here,
only green hot peppers are used.
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 255 Calories; 24g Fat (83.6% calories
from fat); 7g Protein; 4g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol;
508mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.
NOTES : Htipiti
Nutr. Assoc. : 0 3272 0 0
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