Greek Roasted Red Pepper and Feta Dip
Elevate your appetizer game with this velvety Greek Roasted Red Pepper and Feta Dip, a bold and flavorful spread brimming with Mediterranean charm. Made with sweet, smoky roasted red peppers, creamy feta cheese, and a hint of zesty Greek yogurt, this vibrant dip is perfectly balanced with garlic, fresh lemon juice, and a touch of warming spices like paprika and cayenne. Drizzled with extra virgin olive oil for a luxurious finish, it’s a breeze to prepare in just 15 minutes, no cooking required! Perfect as a party-ready dip for pita bread and veggie sticks or a tantalizing spread for sandwiches, this versatile recipe will quickly become your go-to for any occasion. Packed with authentic flavors and easy to customize, it’s the ultimate addition to your arsenal of Mediterranean recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large peppers Roasted red peppers
- 200 grams Feta cheese
- 2 tablespoons Greek yogurt
- 3 tablespoons Extra virgin olive oil
- 1 clove Garlic
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Ground cayenne pepper
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
If the roasted red peppers are not store-bought, roast them at 220°C (428°F) in the oven until the skins are charred and the peppers are soft. After cooling, peel off the skins and remove the seeds.
In a food processor, add the roasted red peppers, feta cheese, Greek yogurt, garlic, and fresh lemon juice.
Process the mixture until smooth and creamy.
While the processor is running, slowly drizzle in the olive oil to emulsify the dip and enhance its texture.
Add the paprika, cayenne pepper, salt, and black pepper. Blend again to combine evenly.
Taste the dip and adjust seasoning, if needed, according to your preference.
Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired. Optionally, garnish with fresh parsley, a sprinkle of paprika, or crumbled feta.
Serve with pita bread, vegetable sticks, crackers, or as a spread on sandwiches.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.3 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1079 mg | 83% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 795 mg | 17% | |
*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.
