Roasted red pepper dip is the perfect low carb to dunk anything into. Made with fresh red peppers, feta cheese, olive oil, and a touch of lemon juice. This greek inspired dip is perfect
Are you looking for a great party snack that is both delicious and a little sophisticated without being too difficult to prepare? Then this easy roasted red pepper dip recipe is what you want to make for your next get-together. Freshly roasted red peppers and creamy feta cheese come together in a flash to create a dip that will become your new favorite appetizer for any occasion from tailgating to hosting a cocktail party.
How to Roast a Red Pepper
Yes, you can use store-bought roasted red peppers if you must, but the finished roasted red pepper feta dip will lack the intense taste that you can only get by roasting your own. Don’t worry; roasting peppers is simple and well worth the time and effort it takes.
The most hands-off method for roasting bell peppers starts with preheating a baking sheet to 425 degrees in the oven. While waiting for the oven to heat up, wash and thoroughly dry the peppers. Place them on the hot baking sheet and bake for about an hour. Rotate the peppers every 20 minutes. After an hour, remove the peppers from the baking sheet and place them in a heat-resistant bowl. Cover with a plate for about twenty until cool. Steaming the red peppers helps to loosen their skin and makes them easier to peel. When the peppers are just cool enough to handle, remove the skin using your hands or a clean cloth and discard along with the peppers’ stems and the seeds.
This is what you need to make the dip:
- Red Bell Peppers
- Feta Cheese
- Olive Oil
- Lemon Juice
- Red Pepper Flakes
How to Make Roasted Red Peppers
Place on a baking sheet and roast at 450 degrees for about an hour, turning every 20 minutes.
How to Make the Dip
- Remove stems and seeds from the peppers.
- Place in a food processor with feta, lemon juice, and seasonings.
- Pulse a few times.
- Drizzle in olive oil.
- Pulse again until desired consistency.
What goes with Roasted Red Pepper Dip
This bell pepper dip is a great complement to just about anything, but pairs particularly well with hearty crackers like Triscuits or Wheat Thins. If you are going the cracker route, stay away from using flakey, buttery ones like Ritz’s or Club. These crackers aren’t sturdy enough to stand up to the weight or flavor of the dip. Other suitable starchy options include Melba toast or rusks along with fresh or toasted pita bread triangles.
Of course, you don’t have to stick with bread or crackers, any veggies that you would typically serve as crudite would benefit from a dunk or two in this dip. While most people think of only serving raw vegetables like carrots and celery as crudite, those aren’t your only options. A short bath in salted water just until the veggies are tender, followed by a quick plunge into ice will benefit broccoli, cauliflower, and asparagus spears.
Other hints for making and serving roasted red pepper feta dip are:
- Make sure the dip stays cold. Put out a small portion at a time during a party should throw out any remaining dip at the end of the night.
- Try the dip as a topping for baked potatoes or instead of blue cheese dressing for hot wings.
- Use leftover dip as a cream cheese substitute on a toasted bagel.
- Or serve with low carb crackers or veggies for a low carb and keto-friendly appetizer or snack.
As good as it is, this bell pepper dip can stand on its own. Try these other party-perfect recipes:
Love dips? Try these recipes
- Green Goddess Dip
- Smoked Cheese Dip
- Eight Layer Dip
- Best Rotel Dip
- Santa Fe Dip
- Homemade Vegetable Dip
- Pina Colada Dip Recipe
- Clam Dip
- Swiss and Bacon Dip
- 9 Layer Dip
More Roasted Vegetable Recipes
Roasted Red Pepper Dip
- 2 red peppers
- 8 ounces feta cheese
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 3 tablespoons extra virgin olive oil
How to roast red bell peppers in the oven
- Preheat oven to 450 degrees.
- Wash bell peppers and place on a baking sheet.
- Roast the bell peppers by placing into a 450 degree oven. Turn the bell peppers every 20 minutes.
- Cook the bell peppers for about an hour, the outside of the peppers should be blistered.
- Allow the peppers to cool to enough so you can handle them.
How to make the dip
- Pull out the stems of the peppers, and open them. Scrape out the seeds of the pepper.
- Roughly break up the cheese into chunks and place the cheese into a food processor. Add the pieces of red bell pepper to the bowl of the food processor.
- Add salt, red pepper flakes, lemon juice, and pulse a few times. Drizzle in olive oil, and pulse a few additional times. Serve with pita chips.