A lovely dip/side for dinner made with PUCK cheese.
Recipe for feta cream with baked bell peppers
A delightful dip/side dish for dinner made with PUCK cheese.
Seasoned with garlic – a bit of mustard and sour cream.
Today, the dip is served with oven-baked bell peppers, which can easily be blended into the cream if you desire Haydari.
Servings: person
Feta Cream with Baked Bell Peppers
A lovely dip/side for dinner made with PUCK cheese.
Equipment
- Cutting Board
- Knife
- Bowl
- Blender
- Oven
Ingredients
Feta Cream
- 1/2 pcs. Feta PUCK cheese
- 97 gram Sour cream
- 1 clove Garlic finely chopped
- 2.5 gram Mustard
- Salt and Pepper a little
Baked peppers
- 1/2 pcs. Red bell pepper sliced
- 1/2 pcs. Yellow pepper sliced
- 1/2 pcs. Red Onion large, sliced
- 1 clove Garlic finely chopped
- Salt and Pepper
- Oil a little
Serving
- Oil
- Fresh thyme
Instructions
Feta Cream
- Mix PUCK cheese, crème fraîche, mustard, garlic, and mustard together and blend it.
- Season with salt and pepper to taste.
Baked Bell Peppers
- Bake for about 30 minutes at 200°.
Serving
- Place the feta cream at the bottom of your plate and drizzle a little oil on top.
- Add the baked bell peppers.
- Sprinkle fresh thyme and red onion on top.
- Enjoy.