Ingredients:
1-3 chili peppers (mild to hot, depending on preference)
1 ½ cups of good olive oil
2 cups of Epiros Original Greek Feta
1 cup of Greek yogurt
Pinch of salt
Pinch of sweet paprika
1 loaf of crusty bread
1 clove of garlic, minced
1-3 chili peppers (mild to hot, depending on preference)
1 ½ cups of good olive oil
2 cups of Epiros Original Greek Feta
1 cup of Greek yogurt
Pinch of salt
Pinch of sweet paprika
1 loaf of crusty bread
1 clove of garlic, minced
Makes: 4
Prep: 15 mins
Bake: 15min, 375° F
2. Remove stems and seeds from chili peppers and cut into small slices.
3. Heat 1 cup of olive oil over med high heat and add peppers. Cook until peppers have softened.
4. In a blender add peppers and oil, Epirus Original Feta, yogurt, salt and sweet paprika. Blend until smooth. Place mixture in fridge to set.
5. Cut bread into ¼ in thick slices and spread on baking sheet.
6. Brush the bread on both sides with remaining olive oil and garlic and bake for 10-12 minutes or until crusty and brown. Turn once about halfway through cooking
7. Serve with cooled cheese dip
Comments & Reviews
Review this recipe
By