Turkish inspired FETA and BEAN dip / spread Delight Recipe

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The 'AJVAR' vegetable spread is the inspiration behind this dip.
It is simply a blend of finely puréed roasted peppers, eggplants, vinegar, sunflower oil, garlic, a touch of sugar and a tinch of hot pepper...and the bonus...no additives or preservatives! I was incredibly fortunate to have discovered this gem of a product. It is imported from Turkey. Ask your grocery merchant if they carry it. If not, ask if there's an equivalent of this product at the Arabic grocery store.
For a dedicated post...refer to:

Prep time:
Servings: 4 cups


  • . <American / Metric measures>
  • . 2 cups (500ml) (~1 large can) Red Beans, well cooked
  • . 12 fresh, Mint leaves (or basil or parsley)
  • . 1/4 cup (60) mild Ajvar* spread
  • . 3/4 cup (175ml) plain 'Greek style' yogurt
  • . 3/4 cup (150g) Feta cheese (preferable from goat milk)
  • . 2 Tbsps. (30ml) capers
  • . 1 tsp. (5ml) granular garlic powder
  • . 3 Tbsps. (45ml) e.v.Olive oil
  • >>>Tip: If your desire is to turn this dip more into a spread...only put 1/2 cup (125ml) of yogurt


  1. . Place ONLY the beans into a blender and pulsate a few times at MEDIUM speed.
  2. . Add ALL the remaining ingredients and process until the smoothness desired.
  3. . Either serve right away or cover and refrigerate for up to 5 days.
  4. . Before serving, bring the spread at slight room temperature before serving.
  5. . Memorable moments in Claudia's Kitchen...FOODESSA.com


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