Whipped Feta With Sweet and Hot Peppers

Ingredients

• 1 pound sheep’s or goats’ milk feta cheese, broken into pieces
• 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
• 2 teaspoons dried Aleppo chilies, more to taste (see note)
• 1 teaspoon dried Urfa chilies (see note)
• ½ teaspoon smoked paprika, more to taste
• 1 teaspoon lemon juice
• ¼ cup olive oil

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    175 calories; 15 grams fat; 7 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 6 grams protein; 40 milligrams cholesterol; 417 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 12 servings

Preparation

1. Combine ingredients in a food processor and purée until very smooth, about 2 minutes. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.

• Aleppo and Urfa chili peppers are available at Kalustyan’s, 123 Lexington Avenue (28th Street); (212) 685-3451 and at globalpalate.com.

5 minutes