Post by Amani on Apr 22, 2010 22:48:32 GMT -5
Red Pepper-Feta Dip
from "Everyday with Rachael Ray" magazine, May 2010
4 pita breads, split and cut into eighths
2 jarred roasted red peppers, drained and chopped
6 ounces feta cheese
2 large cloves garlic, chopped
1/8 teaspoon cayenne pepper
Preheat the oven to 375°. Place the pitas on a baking sheet and bake, turning, until crisp, 15 minutes.
Meanwhile, using a food processor, puree the red peppers, three-quarters of the feta cheese, the garlic and cayenne. Top the dip with the remaining feta and serve with the toasted pitas.
from "Everyday with Rachael Ray" magazine, May 2010
4 pita breads, split and cut into eighths
2 jarred roasted red peppers, drained and chopped
6 ounces feta cheese
2 large cloves garlic, chopped
1/8 teaspoon cayenne pepper
Preheat the oven to 375°. Place the pitas on a baking sheet and bake, turning, until crisp, 15 minutes.
Meanwhile, using a food processor, puree the red peppers, three-quarters of the feta cheese, the garlic and cayenne. Top the dip with the remaining feta and serve with the toasted pitas.