companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Wednesday, May 9, 2012

Feta and Banana Pepper Spread

If you are ready for flavor that practically makes your eyes pop out, it is here. I saw a spread similar to this in the deli section of Walmart yesterday. I decided to try my own version with banana pepper slices rather than pepperoncini.  Sorry I can't remember the brand name right now. Even the store bought brand was low carb.

If  you are the type who likes banana peppers on a sub sandwich, complete with some cheese and deli meat, then this is for you. True, it is trickier for us to get to eat sandwiches, but it can be done. Even better, this spread could be the start of some lovely salad dressings or great stirred into bland steamed veggies. It is tart with the vinegar and feta, yet creamy too. It is all sorts of flavors in a tiny bite. Trust me, you don't need much! As I blended it, I played around with the spices a bit, thinking of all the flavors I like on my subway salads. Today, I made a loaf of Maria's crusty bread. I will share more about that tomorrow for Among Friends Thursday.

Feta and Banana Pepper Spread

1 cup feta cheese crumbles
1/2 cup banana pepper slices, with liquid
1/2 cup Parmesan cheese
1/4 cup sun dried tomatoes, diced finely
2 tbsp minced garlic
1 tsp dried oregano

Using an immersion blender, puree the feta and pepper slices. Stir in the Parmesan, tomatoes, garlic and oregano.

58 calories  2.2 carbs per serving  (12 servings)

If you want a less tart flavor, replace the liquid from the peppers with water. Use this spread with meat and veggie dippers or a low carb bread or cracker. Trust me, the flavor is intense, not hot, just a real burst on the tongue. Great appetizer for a party. More on the toast slices tomorrow, I promise.




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5 comments:

Quiche-ing Queen said...

This sounds fantastic for sandwiches. Yummy!

mrs z said...

I have an over-abundance of banana peppers from my CSA. This recipe looks great, but because the banana peppers I have are fresh (not jarred with juice) what do you think I could use in place of the liquid from the jar?

Lisa, motyok said...
This comment has been removed by the author.
Lisa, motyok said...

mrs z--I would probably use a ratio half white vinegar and half water. That pickled taste is pretty zingy!

mrs z said...

Thank you!