Ingredients (~4-6 servings)
- 12 oz feta cheese block, crumbled or cut into 1-inch blocks
- 3/4 cup jarred roasted red bell peppers
- 3 garlic cloves
- 1/3 cup extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp red pepper flakes
- Black pepper to taste
Prepare and Drain Roasted Peppers
The first step is to thoroughly drain all of the liquid from the jarred roasted peppers.
To get rid of any excess liquid from the roasted peppers, place them on a paper towel and use another paper towel to wipe off the moisture.
This keeps the dip from becoming too watery.
Blend Everything in the Blender
Combine the roasted peppers, feta, garlic, olive oil, lemon juice, red pepper flakes, and some black pepper into your blender or food processor.
Pulse them several times to break them down, then blend until the dip is orange and smooth.
The best consistency comes from blending long enough for all of the ingredients to blend in but not too much, which makes the dip gritty instead of creamy.
Garnish with Additional Topping
Place the dip in a bowl for serving and drizzle olive oil over the top.
If you’d like it to be a little spicy, add extra red pepper flakes; if you’d like it to be bright, sprinkle with chopped fresh parsley.
Roasted Red Pepper and Feta Dip
Ingredients
~4-6 servings
- 12 oz feta cheese block crumbled or cut into 1-inch blocks
- 3/4 cup jarred roasted red bell peppers
- 3 garlic cloves
- 1/3 cup extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/2 tsp red pepper flakes
- Black pepper to taste
Instructions
- Drain roasted red peppers thoroughly and pat dry with paper towels.
- Add peppers, feta, garlic, olive oil, lemon juice, red pepper flakes, and black pepper to food processor.
- Pulse and blend until smooth and orange-colored.
- Transfer to serving bowl.
- Drizzle with extra olive oil and sprinkle with additional red pepper flakes.
