This paprika fetta recipe is made from roasted orange paprikas, greek yoghurt, crumbly fetta and garlic spread over the top of sourdough. It’s a delicious and easy to make appetiser, rich in flavour that your friends will love!
Ingredients
- 2 large orange paprikas chooped
- 1 cup (150g) fetta cheese & extra for serving
- 1 teaspoon minced garlic
- 1 tablespoon paprika
- ½ teaspoon chili flakes
- 1 tbsp extra virgin olive oil
- ⅓ cup greek yoghurt
- 2 tablespoons lemon juice
- chili flakes
- Fresh basil
- sourdough
Serves: 8
Prep time: 10 mins
Cooking time: no cooking required
Method
- In the bowl of your food processor, combine the orange paprika, yoghurt, fetta, olive oil, lemon juice, paprika, minced garlic, and a dash of chili flakes.
- Process until the mixture is orange, slightly chunky, and you no longer see any big chunks of fetta. Don’t overdo it; small bits of fetta are good and over-processing this dip will make it gritty. Taste, and add additional chili (up to ¼ teaspoon more) if you want it to be extra spicy. Blend briefly to combine.
- Toast your sourdough bread, then spread the dip created on top. Sprinkle some extra crumbled fetta, with red chilli flakes and fresh basil if desired. Serve.