Baked Red Pepper Dip
Bold, smoky, and irresistibly creamy, this Baked Red Pepper Dip is a crowd-pleasing appetizer that's as easy to make as it is delicious. Roasted red bell peppers take center stage, bringing natural sweetness and depth, while crumbled feta and smooth cream cheese add a tangy, creamy richness. Infused with the robust flavors of garlic, smoked paprika, and a touch of crushed red pepper flakes, this dip balances a hint of heat with vibrant Mediterranean flair. Perfectly baked until warm and bubbly, it’s an elegant yet comforting choice for parties, game nights, or casual gatherings. Serve it with pita bread, crackers, or your favorite fresh veggies for a colorful, flavor-packed snack everyone will love.
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Recipe Information
Ingredients
- 3 Red bell peppers
- 150 grams Feta cheese
- 100 grams Cream cheese
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 tablespoon Lemon juice
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes to loosen the skins.
While the peppers are steaming, peel and mince the garlic cloves.
Peel the skins off the roasted peppers and remove the stems, seeds, and membranes. Add the peeled peppers to a food processor.
Add the feta cheese, cream cheese, olive oil, minced garlic, lemon juice, smoked paprika, crushed red pepper flakes, salt, and black pepper to the food processor.
Blend the mixture until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the dip to an oven-safe dish and smooth the top with a spatula.
Bake the dip in the oven at 180°C (350°F) for 10 minutes, or until it is warm and slightly bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Serve the baked red pepper dip with pita bread, crackers, or fresh vegetable sticks.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 877 mg | 67% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
