Best 4 Greek Low Fat Red Pepper Feta Dip Recipes

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

GREEK LOW-FAT RED PEPPER FETA DIP

Steps:

• Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred.
• Let cool; peel and seed.
• In blender or food processor, puree together peppers, feta cheese, vinegar, sugar and cayenne.
• (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.).

SPICY FETA DIP WITH ROASTED RED PEPPERS

Steps:

• Reserve 1 Tbsp. cheese. Process remaining cheese with remaining ingredients in food processor until smooth.
• Serve topped with reserved cheese.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.