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–+ servings
Roasted Pepper and Feta Dip

Roasted Pepper and Feta Dip

Roasted Pepper and Feta Dip
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Greek
Servings 6 people

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.
Keyword appetizers
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