This versatile Roasted Red Pepper Dip with Feta & Basil is perfect for dipping (obviously), spreading, and smearing on proteins, veggies, breads, crackers, and more.
Diipppsss. I think I could survive off dips. I seriously love all kinds of them. Hummus, 7 layer dip, spinach and artichoke, salsa, queso, guacamole…the list could go on forever. It probably helps that I have a love for corn tortilla chips as well. Or most kinds of chips actually. Now that I am not 18 and can’t stuff my face with mass amounts of chips, I try to lean towards veggies as my vehicle of choice. I still get get down on some chips from time to time, just ask my boyfriend, but veggies are a lot easier on the waist line.
Anyways, this dip is now added to some of my favorites. The roasted red peppers have a slight sweetness that balance the saltiness from the feta cheese. Roasting the red peppers yourself is super simple and makes it 100x better than red peppers from a jar. It also eliminates the weird ingredients you can find in those jars.
The dip can be a little runny when you first make it (little less thick than hummus), but thickens up as you leave it in the fridge. The flavors also develop with time as well. If you don’t want it too runny, just don’t use all or any of liquid from the peppers. Best bet is to make the it night before and then bring it to a tailgate or football party. I will be doing exactly that in one week with my family!!
It goes great with just about every kind of vegetable for dippings. If you have some picky eaters, chips are also great. Some of my favorite are corn tortillas, sweet potato, and plantain. If you are not one for dips, then just use it as a sauce. One night we roasted a spaghetti squash and topped it with this instead of red sauce. Michael made a breakfast burrito one morning and topped his eggs, avocado, and potatoes with it. It is really versatile.
Roasted Red Pepper Dip with Feta & Basil
- 3 red bell peppers (~700 grams with stems)
- 2 cloves garlic, roughly chopped (~7 grams)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried basil
- 1/3 cup feta (~35 grams)
- pinch of red pepper flakes
- salt and pepper, to taste
- Preheat oven to 375 degrees Fahrenheit.
- Place the whole peppers on a rack in the oven with a baking sheet on the rack below the peppers (this makes for an easier clean up as the peppers release some juices).
- Roast for 35 minutes or until peppers are evenly charred.
- Immediately transfer to a sealable glass container or plastic bag and let sit for at least 25 minutes, or until peppers are cooked through.
- Remove stems, skin/peel, and seeds.
- Place peppers, the liquid they released in the bowl/bag, and all other ingredients into a blender or food processor and process until smooth.
- Get your dip on!
What is your favorite kind of dip?