Tag Archives: Feta Cheese

Roasted Red-Pepper and Feta Dip | The Sportsman’s Table

Roasted Red-Pepper and Feta Dip

Prepared by Charlie Newman

This recipe combines the sweetness of the peppers with the tanginess of the feta cheese, and you can add heat with a sprinkled of red-pepper flakes if you wish


  • 2 roasted red bell peppers
  • 3 tablespoons of olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red-pepper flakes (optional)
  • 8 ounces feta cheese, crumbled


Puree the roasted red peppers in a food processor.
Heat the olive oil over medium-high heat and lightly brown the minced garlic. As the garlic is just browning, add the red-pepper flakes and toss just a few times to combine the flavors. Remove the pan from the heat.
Add the oil-and-garlic mixture and the crumbled feta to the pureed peppers in the food processor and process until well-blended.
Transfer the Roast Red-Pepper and Feta dip to a serving bowl and refrigerate before serving. Serve with whole-grain pita bread or crudites.

Roasting Peppers:
Preheat your boiler and prick the whole peppers five or six times in various places with a fork. Place them on a broiler pan as close to the heat as possible. When the top sides have blackened, turn the peppers. Continue broiling and turning them until they have blackened all around. Remove the roasted peppers from the broiler, place them in a paper bag, roll down the top of the bag, and let them cool inside the bag. When they are cool enough to handle, remove the peppers from the bag and peel off the blackened outer skin, which will pull off easily.
Cut off the stems, remove the seeds, and slice; they are ready to use in any recipe, or eat by themselves.

SIDE NOTE The original recipe was taken from the Greek Revival: Cooking for Life cookbook. It has been modified to incorporate Certified SC Grown peppers and Split Creek Farms Feta Cheese.

Recipe: Stuffed Pork with Sun Dried Tomatoes

Here’s a great Certified South Carolina Stuffed Pork Loin Recipe From Inlet Affairs!

Stuffed Pork with Sun Dried Tomatoes, Spinach, and Feta Cheese

1 pound of Pork
2 cups of Sun Dried Tomatoes
½ cup Feta Cheese
1 garlic clove
1 cup Chicken Stock
Olive Oil
Season Salt
Black Pepper

Pre Heat oven to 325
Take all the fat off your pork loin, then Butterfly and pound pork with cooking mallets on both sides till its ½ inch thick…
Set aside
In a saute pan on medium heat add oil then add spinach and garlic saute for 2 minutes… Add Chicken Stock and cook till spinach is cooked… Strain juice from spinach and let cool off…
Grab your pork and lay it on a flat suface and in the center add spinach, feta cheese, and sun dried tomatoes…
Roll Pork and tie it with your string…
Season it with seasoning salt and pepper the sear it off on all sides in a hot cast iron pan with a little olive oil
Put on to baking pan and cook at 325 for 20 minutes
Take out and remove string and slice pork loin