Southeast Dairy Association - Roasted Red Pepper Feta Dip

Roasted Red Pepper-Feta Dip

Combine roasted red peppers, feta and yogurt for a low-fat, spicy dip.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Servings: 3


  • 2 garlic bulbs
  • 2 medium red bell peppers, roasted and peeled
  • 1 cup plain yogurt
  • 2 cups canned cannellini beans, drained
  • 1/2 teaspoon ground red pepper
  • 1 cup (8 ounces) crumbled feta cheese


  • Preheat oven to 400˚.
  • Slice off the tops of the garlic bulbs with a sharp knife to expose the cloves. Place the garlic on a square of aluminum foil. Fold foil to seal. Wrap entirely in more foil and bake 45 minutes. Unwrap and let cool. Squeeze the soft garlic cloves from their skins.
  • Cut bell peppers in half, lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place bell pepper in a zip-top, heavy-duty plastic bag and seal; let stand 10 minutes. Peel.
  • Combine roasted bell peppers, Greek yogurt, beans and ground red pepper in food processor; process until smooth. Add feta and pulse just until combined.
  • Serve with pita chips, crackers or sliced vegetables.
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