Whipped Feta Dip with Roasted WILD WONDERS® Peppers and Sizzled Seeds


6Whipped Feta Dip with Roasted WILD WONDERS® Peppers and Sizzled SeedsServes 6

Prep Mins

1010 Mins 50 Mins 60 Mins

Total Mins



For the Whipped Feta

  • 7 oz. block of feta cheese
  • ⅓ cup Greek yogurt
  • 1 garlic clove, roughly chopped
  • 1 Tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the marinated WILD WONDERS® Peppers

  • 2-3 WILD WONDERS® Peppers, halved and deseeded
  • 2 sprigs of thyme
  • 1 Tbsp. balsamic vinegar
  • 2 tsp. harissa paste
  • 4 Tbsp. extra-virgin olive oil
  • ½ tsp Kosher salt (more salt can be added to taste)
  • ¼ tsp. freshly cracked black pepper

For the Sizzled Seeds Topping

  • ¼ cup extra-virgin olive oil
  • 1 tsp. coriander seeds, crushed
  • 1 tsp. cumin seeds
  • 1 Tbsp. white sesame seeds
  • 1 Tbsp. pepitas, roughly chopped
  • ½ tsp. crushed red pepper flakes


  • In a food processor, combine feta, yogurt, and garlic. Blend or process until very smooth, scraping down sides as necessary. Add 1 Tbsp. of olive oil and blend until well incorporated.
  • Preheat the oven to 400ºF. Place the WILD WONDERS® Peppers on a lined baking sheet and scatter with the thyme sprigs. Roast for 30-35 minutes. Remove from the oven and allow to cool. Once cooled, remove the seeds and skins from the peppers. Then, cut into 1” pieces and set the diced peppers aside.
  • In a medium bowl, mix the harissa paste, 4 Tbsp. of olive oil, balsamic vinegar, and season with salt and pepper. Add in the diced WILD WONDERS® Peppers and mix to combine.
  • Heat ¼ cup olive oil in a small frying pan over a medium heat and then add the crushed coriander seeds, cumin seeds, sesame seeds, pepitas, and red pepper flakes. Sizzle for 3 to 5 minutes, until the spices are fragrant and just crisped. Remove from the heat and set aside.
  • Serve by dolloping the feta onto a serving plate. Spoon the peppers over the whipped feta and top with sizzled seeds and nuts.

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