Spicy Feta Dip with Lavash Chips
Sun Basket – Recipe Source
This recipe is great as a passed appetizer or on a snack platter.
- 1 to 2 sheets California Lavash
- 5 oz. feta cheese, preferably Greek
- 3 tbsp. Greek yogurt
- 2 tbsp. olive oil (extra virgin, if you’ve got it)
- 1 small poblano chile (approximately 2 oz.)
- Kosher salt
- 1/8 tsp. cayenne pepper, optional
- Light a gas burner or preheat the broiler to high.
- Let the feta come to room temperature.
- On the stovetop over the flame, or under the broiler, roast the poblano chile, turning frequently, until charred on all sides.
- Transfer to a bowl and cover with a plate or plastic wrap; let steam and cool, 10-15 minutes.
- Heat the oven to 350F.
- Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into 1/4″-thick strips.
- Cut the Lavash into 2″ squares.
- On a sheet pan, spread the Lavash squares in an even layer and lightly brush or drizzle them with oil, if desired.
- Toast in the oven until crisped and golden brown, 10-12 minutes. Transfer to a plate.
- Using a small, sharp knife or your hands, remove the stem, charred skin, and seeds and finely chop the poblano.
- In a medium bowl, combine the poblano with the feta, Greek yogurt, and olive oil; stir until blended; season to taste with salt and as much cayenne as you like.
- Transfer the feta mixture to a bowl and serve with the Lavash chips.
- The dip can also be covered and refrigerated for up to 4 days.
TIP: If you are pressed for time and own a food processor, in step 10, instead of chopping the poblano by hand, process it to a coarse paste, then add the feta, Greek yogurt, and olive oil, and pulse a few times until blended.
- Serving Size: 1 cup of dip
In this recipe:Lavash Traditional »