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Roasted Red Pepper Dip with Feta & Basil
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Roasted Red Pepper Dip with Feta & Basil

This versatile Roasted Red Pepper Dip with Feta & Basil is perfect for dipping (obviously), spreading, and smearing on proteins, veggies, breads, crackers, and more.
Course Appetizer, Side Dish, Snack
Keyword Roasted Red Pepper Dip
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2 cups
Calories 56kcal
Author Kelly


  • 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!


Serving: 1g | Calories: 56kcal | Carbohydrates: 5.8g | Protein: 1.7g | Fat: 2.7g | Fiber: 1.8g | Sugar: 3.6g