Roasted Red Pepper Dip with Feta
Roasted Red Pepper Dip with Feta is perfect for a party appetizer, and when it’s served with veggie dippers it’s a tasty low-carb treat.
This Roasted Red Pepper Dip with Feta is something that’s perfect to make when it’s hot weather and you have mint in the garden. But for people who love roasted red peppers and Feta (like me) this is a tasty dip for any time of year. And if you don’t feel like buying mint during the winter, just leave it out and this will still be delicious!
And if you serve low-carb vegetables to scoop up the dip like I did, this is perfect for a snack, but also flavorful enough to serve for a party. And trust me, no one will even think about this being low in carbs!
How to Make Roasted Red Pepper Dip with Feta:
(Scroll down for complete recipe with nutritional information.)
- This recipe starts with a jar of roasted red peppers, drained very well and then patted dry with paper towels.
- I chopped the mint while the peppers were draining.
- Puree red peppers and the minced garlic in a food processor.
- Add the cream cheese, Feta, Greek Yogurt, chopped mint, lemon juice, olive oil, and salt and process until the the mixture is well-blended.
- I served the dip with celery and snow peas, for a low-carb option.
- This would also be delicious as a sauce for grilled chicken, fish, or vegetables.
More Tasty Dips to Eat with Vegetables:
- one 12 oz. jar roasted red bell peppers, drained well
- 1 tsp. minced garlic (or less)
- 4 oz. cream cheese
- 4 oz. Feta cheese
- 1/4 cup Greek yogurt
- 3 T finely chopped fresh mint (optional)
- 1 T fresh lemon juice (see notes)
- 1 T olive oil
- salt to taste
- Put a colander in the sink and dump in the jar of roasted red peppers.
- Let peppers drain well, then pat dry with paper towels.
- While the peppers drain, finely chop the mint (if using).
- Put red peppers and minced garlic into a food processor and process until peppers are pureed.
- Add cream cheese, Feta, Greek yogurt, mint, lemon juice, and olive oil and process until well blended.
- Taste to see if you want to add salt, and process again if you do.
- Serve dip with raw veggie dippers like celery, sugar snap peas, jicama, or cauliflower, or cooked vegetables like asparagus, green beans, or broccoli for a low-carb appetizer.
- This would also be delicious as a sauce for grilled chicken, fish, or vegetables, and it's also good as a spread on sandwiches or as a dip for whole-wheat pita bread.
- The dip will stay good in the refrigerator for several days. Let come to room temperature again when serving.
Amount Per Serving: Calories: 130Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 251mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If served with low-carb veggies like celery, sugar snap peas, jicama, cauliflower, asparagus, green beans, or broccoli this roasted red pepper dip would be perfect for a low-carb snack. If it’s made with low-fat cream cheese and fat-free Greek yogurt, this would be approved for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.