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.
Servings 2 cups
- 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