Kalyn's Kitchen

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. 

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Roasted Red Pepper Dip with Feta and Mint found on KalynsKitchen.com

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!


Roasted Red Pepper Dip with Feta and Mint

How to Make Roasted Red Pepper Dip with Feta:

(Scroll down for complete recipe with nutritional information.)

  1. This recipe starts with a jar of roasted red peppers, drained very well and then patted dry with paper towels.
  2. I chopped the mint while the peppers were draining.
  3. Puree red peppers and the minced garlic in a food processor.
  4. Add the cream cheese, Feta, Greek Yogurt, chopped mint, lemon juice, olive oil, and salt and process until the the mixture is well-blended.
  5. I served the dip with celery and snow peas, for a low-carb option.
  6. This would also be delicious as a sauce for grilled chicken, fish, or vegetables.

Roasted Red Pepper Dip with Feta and Mint found on KalynsKitchen.com

More Tasty Dips to Eat with Vegetables:

Grandma Denny’s Homemade Ranch Dip from Kalyn’s Kitchen
Cucumber Dip with Feta from Kitchen Parade
Sheila’s Low-Carb Shrimp Dip from Kalyn’s Kitchen

Roasted Red Pepper Dip with Feta

Roasted Red Pepper Dip with Feta

Yield 8 servings
Prep Time 15 minutes
Total Time 15 minutes

This tasty Roasted Red Pepper Dip with Feta is a perfect low-carb appetizer; you can skip the mint if you don't have it in your garden.

Ingredients

  • 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

Instructions

  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 (if using).
  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 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.
  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.

Nutritional information is for the dip only and is based on 1/4 cup serving size.

This recipe adapted with minor changes from The South Beach Diet Super Quick Cookbook. (affiliate link)

Nutrition Information:

Yield:

8

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

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    34 Comments on “Roasted Red Pepper Dip with Feta”

  1. Barbara, thanks. I really liked the feta in this!

  2. I have had red pepper dip with hummus as a base. I like the sound of this with cheese and yoghurt.

  3. TW, me too, and I think this would be even better with freshly-roasted peppers if you get some from the farm!

  4. I like the firey hot color for summer combined with cool feta and mint.

  5. So glad you liked it, and I can definitely imagine a spicier version of this being great!

  6. Kalyn,
    I made it today. I added some spicy elements to it though since we like spicy food. My 4 year old kid to 75 year old FIL loved them. Thanks for such an easy and delicious recipe.

  7. Great meeting you too, and so glad this was a hit.

  8. Kalyn- it was great to see you in Austin. All the better that when I went looking for a red pepper dip this morning for a colleague's shower, you had just posted this bit of delicious. Thank you- I just got a whole lot of raves!

  9. Dara, looking forward to seeing you too. The mint was so good in this.

    Susan, there are so many things I love that have mint, like Fattoush, Tabbouley, and now this dip! Just planted 4 more mint plants for a total of 8 in my new divided herb bed.

  10. This looks great, especially since I'm determined to make much better use of all my fresh garden mint this year! 🙂

  11. I can't wait to hear about your IACP experience in detail! This dip is the perfect thing for summer – easy and pretty. The addition of mint is the perfect way to add another layer of flavor.

  12. Judith and Jessica, fun meeting both of you two, and I just subscribed to both of your blogs!

  13. This dip looks fabulous Kalyn! The flavors sound truly incredible. It was wonderful meeting you at IACP last week. Have a great one!

  14. Enjoyed meeting you in Austin at lunch, Kalyn, and am now drooling over your delicious blog! Love the great recipes! I agree with you that teaching is a great preparation for lots more things in career and life. My best to you.