Ingredients with Measurements:
- 1/2 cup Peperone Crusco (dried Italian peppers)
- 8 oz Feta cheese
- 1/4 cup Greek yogurt
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- Salt to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Spread Peperone Crusco on a baking sheet and bake for 5-7 minutes until crispy.
3. In a food processor or blender, combine Peperone Crusco, Feta cheese, Greek yogurt, extra virgin olive oil, minced garlic, black pepper, and salt.
4. Blend until smooth and creamy.
5. Taste and adjust seasoning as needed.
6. Transfer the dip to a serving bowl and garnish with additional Peperone Crusco and a drizzle of olive oil.
7. Serve with pita chips, crackers, or fresh vegetables.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 1 1/2 cups of dip
- Serves 4-6 people
Nutritional information:
- Calories per serving: 180
- Total fat: 16g
- Saturated fat: 6g
- Cholesterol: 30mg
- Sodium: 420mg
- Total carbohydrates: 4g
- Dietary fiber: 0g
- Sugars: 3g
- Protein: 6g
Substitutions for ingredients:
- Peperone Crusco can be substituted with other dried peppers or red pepper flakes.
- Feta cheese can be substituted with goat cheese or cream cheese.
- Greek yogurt can be substituted with sour cream or mayonnaise.
- Extra virgin olive oil can be substituted with any neutral oil.
Variations:
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
- Add fresh herbs like parsley, basil, or oregano for a pop of freshness.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to bake the Peperone Crusco until crispy to add texture to the dip.
- Let the dip sit in the fridge for a few hours before serving to allow the flavors to meld together.
- Serve the dip at room temperature for the best flavor.
Storage instructions:
- Store the dip in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- The dip can be reheated in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the dip in a shallow bowl with a drizzle of olive oil and additional Peperone Crusco on top.
- Garnish with fresh herbs or chopped nuts for added texture.
Garnishes:
- Additional Peperone Crusco
- Drizzle of olive oil
- Fresh herbs
- Chopped nuts
Pairings:
- Pita chips
- Crackers
- Fresh vegetables like carrots, celery, and bell peppers
Suggested side dishes:
- Mediterranean salad
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the dip is too thick, add a splash of water or olive oil to thin it out.
- If the dip is too salty, add more Greek yogurt or cream cheese to balance it out.
Food safety advice:
- Make sure to store the dip in the fridge and discard any leftovers after 5 days.
- Serve the dip with clean utensils and avoid double-dipping.
Food history:
- Peperone Crusco is a traditional ingredient from the Basilicata region of Italy.
- Feta cheese is a staple in Greek cuisine and is made from sheep's milk or a combination of sheep's and goat's milk.
Flavor profiles:
- The dip is tangy and savory with a slight kick from the Peperone Crusco.
- The Feta cheese adds a creamy and salty flavor to the dip.
Serving suggestions:
- Serve the dip as an appetizer or snack at parties or gatherings.
- Pair with a glass of white wine or a cold beer.
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Region: Greek