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Red Pepper dip with Feta Cheese
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yield: Makes about 3 1/2 cups Crudités and toasted pita triangles are good dippers for this Greek mezede. INGREDIENTS | |
4 | red bell peppers |
1/4 cup | extra-virgin olive oil |
2 | garlic cloves, peeled |
2 cups | crumbled feta cheese |
PREPARATION
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.
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Read More http://www.epicurious.com:80/recipes/food/views/Roasted-Red-Pepper-with-Feta-Dip-232689#ixzz1quBWWd1E
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