Roasted Red Pepper Feta Dip (Print Version)
# Ingredients:
→ Main
01 -
240 g roasted red peppers, drained if jarred, prepared if homemade
02 -
150 g feta cheese, crumbled
03 -
120 g cream cheese, softened
04 -
60 g Greek yogurt
05 -
30 ml olive oil
06 -
15 ml fresh lemon juice
07 -
1 clove garlic, minced
08 -
2 g smoked paprika
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish (optional)
11 -
Fresh parsley or basil, chopped
# Instructions:
01 -
If using jarred red peppers, drain thoroughly. For homemade: roast fresh red bell peppers at 232°C until charred, 20-25 minutes. Let cool, then peel skin and remove seeds.
02 -
In a food processor, blend roasted red peppers, crumbled feta, cream cheese, Greek yogurt, olive oil, lemon juice, minced garlic, and smoked paprika.
03 -
Add salt and black pepper to taste. Process until smooth and creamy, scraping down sides as needed to fully incorporate all ingredients.
04 -
Taste the dip and adjust seasoning if needed. For a thinner texture, blend in additional Greek yogurt or olive oil to preference.
05 -
Transfer mixture to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
06 -
Before serving, garnish with chopped parsley or basil if desired. Serve accompanied by pita chips, fresh vegetables, or crusty bread.
# Notes:
01 -
Allowing the dip to chill for several hours or overnight intensifies the flavor profile.
02 -
For a lactose-free version, substitute dairy-free alternatives for cream cheese, Greek yogurt, and feta.