engagement dinner appetizer recipe

Ingredients

• 8 ounces feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 1/4 cup roasted red peppers, drained and patted dry
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• 1 pita bread, cut into wedges
• 2 tablespoons olive oil (for drizzling)

Instructions

1. In a food processor, combine the feta cheese, Greek yogurt, roasted red peppers, olive oil, and minced garlic.
2. Process until smooth and creamy. If needed, add a tablespoon of water to reach desired consistency.
3. Stir in dried oregano and red pepper flakes (if using).
4. Arrange pita bread wedges on a baking sheet.
5. Brush pita wedges with olive oil.
6. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until warmed through.
7. Serve warm whipped feta alongside the toasted pita bread.

Notes

• For a smoother whipped feta, chill the feta for 30 minutes before processing.
• You can roast the red peppers yourself by placing whole peppers directly on a baking sheet and roasting at 400°F (200°C) for 30-40 minutes, until the skin is blackened. Let cool slightly, then peel and drain.
• To store, cover the whipped feta with plastic wrap pressed directly onto the surface to prevent browning, and store in an airtight container in the refrigerator for up to 3 days.
• A small bowl or ramekin is ideal for serving the whipped feta to maintain its shape.