Roasted Pepper and Feta Dip
Roasted Pepper and Feta Dip is one of our favorite summer appetizers. I like to make this on hot days, for a cool and refreshing start to the meal. I start this dish by roasting red bell peppers. Next, I blend them in my food processor along with feta cheese, lemon and garlic. Then, I serve the dip with fresh cut up vegetables. We like this dish for several reasons. First of all, I like that I can make this entire dish ahead of time. Secondly, I like serving dishes like this to my kids. It’s a great way to expose them to lots of different vegetables. And it helps me eat more vegetables, too. And, lastly, we all love the fresh and delicious flavors in this dish.
The Equipment I Used
- A Food Processor- You’ll need this to puree the ingredients for the dip.
The Ingredients Needed for Roasted Pepper and Feta Dip
- Feta Cheese- You’ll need four ounces of feta cheese for this recipe. I like to use the brined French feta cheese, if I can find it.
- Olive Oil- Use a good quality extra virgin olive oil. I like the California Olive Ranch brand.
- Peppers- You’ll need red bell peppers for the dip. And you’ll need baby peppers for the dipping.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
- Garlic- I like to buy peeled cloves and store them in my freezer.
- Sugar Snap Peas- Slice these in half to make them easier to eat.
- Beets- You can use yellow or red beets.
How I Made my Dip
- First, I roasted my peppers and beets.
- Next, I used my food processor to make my dip.
- Finally, I served the dip with the veggies.
If you like peppers, you need to try this smooth and creamy Roasted Pepper and Feta Dip.
Roasted Pepper and Feta Dip
Equipment
- Food processor
Ingredients
- 2 red bell peppers
- 3 yellow beets, trimmed
- 4 ounces feta cheese, crumbled
- 2 cloves minced garlic
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. fresh thyme leaves
- ¼ tsp. crushed red pepper flakes
- 1½ cups radishes, halved
- 1½ cups sugar snap peas, halved
- 3 cups baby bell peppers
Instructions
- Begin by roasting the peppers and beets: Preheat the oven to 350 degrees. Wrap each beet in foil and place them on a baking dish along with the peppers. Bake them for one hour. Then, remove the skin and seeds from the peppers. Under running water, rub the skins off the beets. Cut the beets in half and set aside.
- Place the peppers in a food processor. Add the feta, garlic, olive oil, and lemon juice. Process the mixture until everything is combined and smooth. Pour in a bowl and top with the pepper flakes and thyme.
- Serve the dip with the rest of the vegetables.
