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Roasted Red Pepper Feta Dip

Roasted Red Pepper Feta Dip -Easy Cheese Chip Dip that comes toghether in 5 minutes.Party appetiser to go with pita bread,veggies and chips
Course Appetizer
Cuisine Mediterranean
Keyword Roasted Red Pepper Feta Dip
Prep Time 20 minutes
Cook Time 5 minutes
Servings 10
Calories 100kcal
Author Chhavi

Ingredients

  • 8 Ounces Feta Cheese
  • 3 Red Bell Peppers or 1 cup Roasted Red Peppers*
  • ¼ Cup Extra Virgin Olive Oil
  • 2-3 Cloves Garlic
  • ½ Lemon 2-3 tablespoon of lemon juice
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Ground Chilli Paprika or Cayenne
  • Salt

Instructions

Roasting Red Peppers

  • Skip this step if using Storebought Roasted Peppers
  • Cut the peppers into half.Remove the seeds.Place them seed side down on a baking tray.
  • Roast the peppers for 20 minutes at 200 C or 400 F till the skins are black.(not all black but majority parts of it.

Store Bought Roasted Red Peppers

  • Remove 1 cup worth of roasted red peppers from the jar.Give them a quick rinse under water.Pat dry with a paper towel.

Processing the Dip

  • Add cubed feta into the food processor first.
  • Next add the roasted peppers.
  • Follow it up with Olive oil, Garlic, Oregano, Salt, Chili and lemon juice.
  • Close the lid and blend or process till you get the desired texture.
  • Scoop it up in a shallow bowl or a plate.Drizzle with olive oil and serve along with pita or chips.

Video

Notes

*Nutritional values are approximate and calculated to serve about 10 people.
Roasted Red Peppers*
If using jarred storebought peppers, make sure to rinse and pat the peppers dry before using.
Ground Chilli
Increase the chilli or replace it with cayenne to make this a spicy feta dip.
Serving Suggestions
Serve at room temperature with a drizzle of olive oil.You can pair this dip with warm pita, chips or veggies.Here are some suggestions
  • Chips - Crinkle Sea salt chips- thick or thin.
  • Nachos
  • Veggies - carrot sticks, cucumber, celery, mini sweet peppers
  • Warm Bread or toasted pita bread
 
This dip is
  • Vegetarian, Gluten Free & Veggie loaded.
  • Served at room temperature or slightly cold.
  • You can make this ahead and pop it in the refrigerator for 2-3 days.
  • It can sit out on the counter for upto 4-5 hours on a hot day. Longer on a colder day.
 

Nutrition

Calories: 100kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 358mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg