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There are lots of options out there for snacking. Each with their own unique qualities to them. One of the most recent trends in snacking has been Greek foods. These foods show up in dips, as ingredients in snack bars, even on sandwiches in the form of Greek yogurts and Feta cheeses.
Dips are particularly interesting because they can be used in a plethora of recipes. One such dip we will be looking at his particular favorite of mine, Uniquely Greek. Throughout their products the commonality is Feta. Each of their spreads revolves around the theme of a delicious easy to use spread with simple natural ingredients. As of now there are 4 varieties, Fire Roasted Red Pepper which has cream cheeses, feta garlic and fire roasted red peppers, this is not spicy in the slightest and adds a great flavor to recipes. Up next is the Simply Spinach, which is one of the original flavors developed by Uniquely Greek’s creator Jessica Gill owner of Grecian Delights in Boothwyn, PA. Next is the spicy one Spicy Buffalo which packs a Buffalo wing punch and is full of wonderful flavor. And last but not least is the Imported Kalamata Olive flavor which is a wonderful combination of olive cream cheese and feta to make a delightful spread that goes perfectly on crackers and other crunchy delights. Each of the dips is unique in its own regard but can all be used as dips, sandwich spreads, slathered on a grilled meat. There are tons of uses for them. Below is a recipe a delicious back to school meal.
Back-to-School Pasta Bake
Ingredients:
6.5 oz container Uniquely Greek Roasted Red Pepper Feta Spread
1 package fusilli pasta (Penne or elbow pasta are good options, as well)
8 oz jar roasted red peppers, drained and sliced into strips
2 boneless chicken breasts, cut into cubes
2 Tbsp olive oil
1 clove chopped garlic
Salt
Pepper
1 cup shredded mozzarella cheese
Fresh basil
Preptime:
40 minutes
Servings:
8 servings
Directions:
Pre-heat oven to 375°F. Season chicken cubes with salt and pepper, then sautè chicken cubes and chopped garlic in olive oil. Cook chicken until it’s slightly browned. Set aside to rest.
Boil your pasta until just short of al dente. Be sure to reference the specific cooking instructions provided on the packaging. Tip: drain pasta and, while in the strainer, briefly rinse with cold water to stop the cooking process. Remember: hot pasta continues to cook even after it’s removed from boiling water. Mix the pasta with the Uniquely Greek Roasted Red Pepper Spread, sliced roasted red peppers and sautèed chicken. Place mixture into the baking dish and top with shredded mozzarella cheese. Bake in the oven for 20 minutes until the top is golden brown. Garnish with chopped basil.
that looks so good,we love different types of dips and spreads
They sound pretty good, all of them and your recipe is something I’d like trying