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Lay's® Baked feta cheese dip
Trending baked feta, roasted with herbs and olives
Original recipe (1×) yields 1 servings
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Feta cheese7 oz200 g
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Tomatoes7 oz200g cocktail
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Yellow and green bell peppers3.5 oz100g
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Kalamata olives3.5 oz100g
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Olive oil3 tbsp3 tbsp
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Sprigs of thyme22
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Sprigs of rosemary22
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Oregano2 tsp2 tsp
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Sprigs of basil22
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Cloves of garlic44
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Of salt2 tsp2 tsp
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Mixed peppercorns1 tsp1 tsp
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LAY'S® Classic1 bag1 bag
Ingredients
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Feta cheese7 oz200 g
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Tomatoes7 oz200g cocktail
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Yellow and green bell peppers3.5 oz100g
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Kalamata olives3.5 oz100g
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Olive oil3 tbsp3 tbsp
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Sprigs of thyme22
-
Sprigs of rosemary22
-
Oregano2 tsp2 tsp
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Sprigs of basil22
-
Cloves of garlic44
-
Of salt2 tsp2 tsp
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Mixed peppercorns1 tsp1 tsp
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LAY'S® Classic1 bag1 bag
Cooking Guide
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Cut the cherry tomatoes in half.
Remove the bell pepper cores and cut the peppers lengthwise into 8 equal parts.
Place the tomatoes, peppers, and olives in a heat-resistant bowl.
Break the feta into 4 pieces and place on top of the vegetables.
Pull the stems off the washed herbs (but do not cut them), and sprinkle on top.
Sprinkle with salt and mixed peppercorns.
Bake for 15 minutes at 210℃.
Use it as a dip for Lay’s® salted chips.
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Made with
LAY'S® Classic
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