Red Peppers Dip with Feta Cheese
This Mediterranean Red Peppers Dip with Feta Cheese is an amazing dip or meze that you can serve with pita, crostinis, pine nuts etc for entertaining.
Servings 4 servings
Calories 170kcal
Equipment
- 1 Blender
Ingredients
- 3 large red peppers about 1 lb (half a kg)
- 3 oz feta cheese
- 3 tbsps Greek yogurt
- 2 tbsps olive oil extra. virgin
- 2 tbsps Italian parsley, chopped
- 1 tbsp pine nuts
- salt / pepper to taste
- 0.5 tbsp paprika
- 1 lemon half for dip and half as garnish
Instructions
- Roast, air fry or grill the red peppers until their skin gets charred and blistered. Peel garlic and set aside. (I usually roast or air fry at 400 degrees F).
- Toast pine nuts for a minute or so on a skillet and set aside. Use medium heat and a wooden spoon to move pine nuts around so they don't get burned.
- Once peppers are cool to touch, peel them and remove seeds. Place peppers on the blender.
- Add yogurt, feta and olive oil to blender. Also add 5 cloves of garlic and salt/pepper to taste. Add paprika and juice from a freshly squeezed lemon (half lemon). Blend thoroughly until smooth. Check for taste and adjust salt, pepper, oil, garlic as needed. Blend again if you added additional quantities.
- Pour dip on serving platter. Garnish with pine nuts, fresh parsley and more olive oil. Add pita breads, toasts, crostinis etc for dipping! Dig in and enjoy:).
Video
Notes
- See video for an illustration of the recipe.
- Use a bigger blender than what I did:).
- We usually finish this dip the day we serve it so we never have leftovers, it's hard to say how long the taste will stay the same if you refrigerate it. Same day won't be a problem.
Nutrition
Calories: 170kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 246mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3112IU | Vitamin C: 119mg | Calcium: 127mg | Iron: 1mg