Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
315
Calories
9g
Protein
24g
Fat
18g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 jar of roasted peppers or 2 -3 roasted peppers - drained and diced
- 1 cup of crumbled feta cheese
- 1 garlic clove, minced or grated
- 1/2 small red onion, finely diced
- 1 tsp chili flakes
- 2 tsp dried oregano (or 2 Tb fresh)
- 1/4 cup olive oil
- 2 Tb white wine vinegar
- salt and black pepper to taste
Directions
1
Combine all of the ingredients, adjusting the amount of olive oil to achieve a texture that is like a thick, crumbly dip rather than a smooth spread. You want lumps of Feta. Wait a few hours to let the flavours develop before you taste for seasoning. Serve with crispy lavash or toasted pita triangles.
Recipe sourced from
fandom