Description
This delicious roasted red pepper and feta dip is perfect for serving with pita, crackers, or fresh vegetables.
Ingredients
Scale
- 1 cup Roasted red peppers (drained, jarred or homemade)
- 6 oz Greek feta cheese
- 1 Small garlic clove
- 2 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice (more or less to taste)
- ½ tsp Smoked paprika
- Freshly ground black pepper to taste
- 1 tbsp Extra virgin olive oil (for drizzling)
- ¼ cup Fresh chopped parsley (for garnish)
- Chili flakes (for garnish)
- 4 Warm pita bread or pita triangles
- Crackers or crostini
- Fresh vegetables (cucumber spears, carrot slices, radishes)
Instructions
- Drain the Peppers. Pat the roasted red peppers dry with a paper towel to remove excess moisture.
- Prepare the Ingredients. Add the roasted red peppers, feta cheese, fresh garlic, extra virgin olive oil, lemon juice, smoked paprika, and black pepper to the bowl of a food processor.
- Process. Blend the dip until smooth and creamy. Taste and adjust seasoning with additional lemon juice or black pepper if needed.
- Plate and Serve. Spread the dip onto a shallow serving bowl or plate, using the back of a spoon to create a few swirls. Drizzle with extra olive oil and garnish with chopped parsley and red pepper flakes. Serve immediately with warm pita bread, flatbread, crackers, sliced vegetables, and radishes.
Notes
- This dip can be stored in the refrigerator for up to 3 days.
- It can be made in advance for parties or gatherings.
- Serve with a variety of dippers for a colorful platter.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg