This roasted red pepper dip is my absolute favorite party snack! It’s creamy, flavorful, and surprisingly easy to make. It’s the kind of dip that disappears quickly, so make a double batch if you’re expecting a crowd. I developed this recipe after attending a friend's summer barbecue – their dip was the clear star of the show, and I knew I had to recreate it. This recipe is almost exactly the same as theirs!
The magic of this dip lies in the roasting of the red peppers. Roasting brings out their natural sweetness and gives them a smoky flavor that’s simply irresistible. Don't skip this step, even if you're tempted! Trust me, it makes all the difference. Oh, and feta cheese? This is my favorite type of cheese. It adds such a delicious salty tang that pairs beautifully with the sweetness of the peppers and the olives.
Required Equipments
- Baking sheet
- Food processor or blender
- Mixing bowls
- Spatula
Roasted-Red-Pepper-Dip-with-Feta-Cheese-and-Olives
This vibrant and flavorful roasted red pepper dip is a crowd-pleaser, perfect for parties, gatherings, or a simple weeknight snack. The creamy texture, combined with the sweet peppers and salty feta, will leave you wanting more.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red peppers lengthwise, remove seeds and membranes. Place them cut-side down on a baking sheet.
- Roast for 30-40 minutes, or until the peppers are soft and slightly charred. Let them cool completely. This step is crucial for getting the best flavor out of the peppers.
- Meanwhile, prepare the other ingredients. If using Kalamata olives, pit them. Crumble the feta cheese. Mince the garlic and chop your fresh herbs.
- Once the peppers have cooled, peel off the skins. This is super easy when they are fully cooled. It'll just slide right off!
- Add the roasted red peppers, feta, olives, garlic, and herbs to a food processor or blender. Pulse several times until it reaches your desired consistency. If you like it chunky, pulse less. If you like it smooth, keep pulsing!
- Taste and adjust seasonings! Add salt, pepper, and a squeeze of lemon juice to taste. I usually start with 1/2 teaspoon of salt and a quarter of a teaspoon of black pepper but this is up to your preference!
- Serve with pita chips, crusty bread, or vegetable crudités. Enjoy!
- Optional: If you’re feeling fancy, drizzle some high-quality olive oil on top of the dip before serving for an extra touch of flavor. And if you want to add some color, sprinkle some paprika on top as well!
📝 Notes
- For a smoother dip, remove the skins from the peppers before processing. If you don't have Kalamata olives, you can use another variety. Castelvetrano olives would also work well.
- Feel free to adjust the amount of herbs and garlic based on your preference. I am always adding herbs and garlic to my recipes, but that's just me!
🍎 Nutrition
Calories: 200kcal
Protein: 6g
Fat: 15g
Carbohydrates: 10g
Fiber: 3g
Calcium: 150mg
