Easy Greek Dip

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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1-2 Hungarian wax chiles, seeded
8 oz. feta cheese

Bake or roast the chiles and peel. Melt the cheese in an aluminum container in oven. Mash together and serve hot with chips or bread.