Spicy Roasted Red Pepper Whipped Feta (More...Test Kitchen p. 153)

Name: Spicy Roasted Red Pepper Whipped Feta (More...Test Kitchen p. 153)
Prep time: 30 min
Total time: 30 min
Ingredients: 1 red bell pepper, stemmed, halved from pol to pole, and seeded; 1 poblano chile, stemmed, halved from pole to pole, and seeded; 8 ounces feta cheese, crumbled (2 cups); 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons lemon juice; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper (optional)

4 steps

Prep:30min

Updated at: Thu, 17 Aug 2023 04:01:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories148.7 kcal (7%)

Total Fat13 g (19%)

Carbs3 g (1%)

Sugars0.9 g (1%)

Protein5.6 g (11%)

Sodium431.6 mg (22%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1red bell pepper

stemmed, halved from pol to pole, and seeded

1poblano chile

stemmed, halved from pole to pole, and seeded

8 ouncesfeta cheese

crumbled

2 tablespoonsextra-virgin olive oil

1 ½ teaspoonslemon juice

¼ teaspoonsmoked paprika

⅛ teaspooncayenne pepper

optional

Instructions

Note:

Step 1

If the dip is very loose after whipping, refrigerate for about 90 minutes to stiffen.

Step 2

Adjust oven rack to 3-4 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Arrange bell pepper and poblano skin side up on prepared baking sheet, flattening peppers with your hand. Broil until skin is puffed and most of surface is well charred, 7-15 minutes, rotating sheet halfway through broiling.

Step 3

Using tongs, gather peppers in center of foil, then crimp foil around peppers to form closed pouch; let stem for 10 minutes. Open foil packet carefully and spread out peppers. Once cool enough to handle, peel and discard pepper skins. Finely chop poblano and set aside.

Step 4

Process feta; oil; lemon juice; paprika; cayenne, if using; and roasted bell pepper in food processor until mostly smooth, about 1 minute, scraping down sides of bowl. (Feta dip and roasted poblano can be refrigerated separately for up to 2 days; bring to room temperature before serving.) transfer feta dip to serving bowl and sprinkle with reserved chopped poblano and extra smoked paprika. Drizzle with extra oil and serve.