Roasted Red Pepper Dip with Feta and Mint

Roasted Red Pepper Dip with Feta and Mint is perfect for a summer get-together, and when it’s served with veggie dippers this tasty dip is low-carb, low-glycemic, meatless, and gluten-free,.

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How do you feel about hot weather? I’m a fan of summer, and for weeks I’ve been complaining about the rainy spring we’ve been having in Utah. But the weather changed while I was in Austin for the IACP Conference and now it’s so hot in Salt Lake that I turned my air conditioner on today!

Hot weather makes me think about nibbling instead of eating big meals, and this delicious Roasted Red Pepper Dip with Feta and Mint is perfect for a snack, but also flavorful enough to serve for a party.

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 and red peppers and the minced garlic in a food processor. Add the cream cheese, feta, fat-free Greek Yogurt, chopped mint, lemon juice, olive oil, and salt and process until the the mixture is well-blended.

I ate some of the dip with celery and snow peas, for a light summer lunch. This would also be delicious as a sauce for grilled chicken, fish, or vegetables.

More Tasty Dips to Eat with Vegetables:

Grandma Denny’s Ranch-Style Vegetable Dip from Kalyn’s Kitchen
Cucumber Dip with Fetafrom Kitchen Parade
Heart-Healthy Shrimp Dip from Kalyn’s Kitchen

Print Recipe

Roasted Red Pepper Dip with Feta and Mint

Yield: 2 cups

Total Time: 15 minutes

Prep Time: 15 minutes

This tasty Roasted Red Pepper Dip with Feta and Mint is perfect for a backyard summer party.

Ingredients:

• 1 jar (12 oz.) roasted red bell peppers, drained well
• 1 tsp. minced garlic (or less)
• 4 oz. cream cheese (low-fat or full fat will both work fine)
• 4 oz. Feta cheese
• 1/4 cup Greek yogurt (low-fat or full-fat will both work fine)
• 3 T finely chopped fresh mint (or more)
• 1 T fresh lemon juice (see notes)
• 1 T olive oil
• salt to taste

Directions:

1. Put a colander in the sink and dump in the jar of roasted red peppers.
2. Let peppers drain well, then pat dry with paper towels.
3. While the peppers drain, finely chop the mint.
4. Put red peppers and minced garlic into a food processor and process until peppers are pureed.
5. Add cream cheese, Feta, Greek yogurt, mint, lemon juice, and olive oil and process until well blended.
6. Taste to see if you want to add salt, and process again if you do.
7. 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.
8. This is also good as a spread on sandwiches or as a dip for whole-wheat pita bread.
9. The dip will stay good in the refrigerator for several days. Let come to room temperature again when serving.

Notes:

I used my fresh-frozen lemon juice for this recipe.

This recipe adapted with minor changes from The South Beach Diet Super Quick Cookbook.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When made with low-fat cream cheese and fat-free Greek yogurt, this Roasted Red Pepper Dip with Feta and Mint would be approved for any phase of the South Beach Diet. If served with low-carb veggies like celery, sugar snap peas, jicama, cauliflower, asparagus, green beans, or broccoli it would be perfect for a low-carb snack.

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.

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