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Le Chaudron recipe
Crème de feta poivrons
Roasted pepper feta dip
⏱ 40 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)feta
2red bell peppers
100 g (3½ oz)cream cheese
1 clovegarlic
2 tbspolive oil
1 pinchEspelette pepper
- 200 g (7 oz) feta
- 2 red bell peppers
- 100 g (3½ oz) cream cheese
- 1 clove garlic
- 2 tbsp olive oil
- 1 pinch Espelette pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roast the whole peppers at 220°C (425°F) for 30 minutes.
- When blistered, seal in a bag to loosen the skins.
- Peel and seed, then blend with the feta and cream cheese.
- Add the garlic and blend until smooth.
- Add the olive oil and Espelette pepper and blend once more.
- Serve chilled with breadsticks or vegetables.
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