Roasted Red Pepper and Feta Dip

• 1 (12-ounce) jar roasted red peppers, drained
• 1 cup crumbled feta cheese
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon smoked paprika
• Salt to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a food processor, combine roasted red peppers, feta cheese, mayonnaise, garlic, lemon juice, and smoked paprika.
3. 3 Pulse until smooth, scraping down the sides as needed.
4. 4 Transfer dip to an oven-safe bowl.
5. 5 Bake for 15 minutes, or until bubbly.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Food processor
• Oven-safe bowl

Variations

• Add a splash of hot sauce for a spicy kick.
• Stir in a handful of sun-dried tomatoes for extra flavor.

Substitutions

• Substitute Greek yogurt for mayonnaise for a lighter option.
• Use goat cheese as a tangy alternative to feta.

Pairings

• Perfect with a crisp white wine or a refreshing cucumber water.

Nutrition

Tips

• For a smoother dip, let the roasted red peppers sit at room temperature for 30 minutes before blending.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a microwave or oven before serving.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Serving Suggestions

• Serve with pita chips, fresh vegetables, or toasted baguette slices.

FAQ