FETO Bell Pepper cream

FETO Bell Pepper cream

Perfect for dipping!


Chop FETO into coarse cubes and combine with the salt, pepper, olive oil and soy milk (or water) in a mixing bowl. Purée until smooth with an immersion blender. Fold the tomatoes and cubed bell pepper into the cream along with the paprika and herbs. Season with the salt, pepper and Espelette pepper.

Make sure you also try FETO cream lemon and FETO Herb cream!

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200 gTaifun FETO Bell Pepper
6 tbsp. olive oil
3-4 tbsp. soy milk or water
5marinated sun-dried tomatoes, finely diced
1/2red bell pepper, finely diced
1 1/2 tsp. Hungarian sweet paprika
1 tsp. herbes des Provence, dried
salt & pepper
2 pinches espelette pepper

Our recommendation
The cream will keep in a closed container in the refrigerator for 2-3 days.

Used product