From Linda Bladholm’s A Fork on the Road
Whipped Spicy Feta
Barrel-aged feta from Marketa would give extra authenticity to this dip adapted from “The Glorious Foods of Greece” by Diane Kochilas (Morrow, 2001).
2 long, green hot peppers, seeded and chopped
1/2 pound aged feta cheese, crumbled
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Pulse the peppers into a paste in a food processor. Add the cheese a bit at a time, pulsing after each addition. With the motor running, add the oil and lemon juice. Refrigerate 1 hour. Makes 4 to 6 servings.
Per tablespoon: 45 calories (83 percent from fat), 4.3 g fat (1.5 g saturated, 2.2 g monounsaturated), 7.2 mg cholesterol, 1.2 g protein, 0.7 g carbohydrates, 0 fiber, 91 mg sodium.