Roasted Red Pepper and Feta Dip with Pita Chips

• 1 (16 oz) jar roasted red peppers, drained
• 1 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 teaspoon cayenne pepper (optional)
• 1 (10 oz) package pita bread, cut into triangles

Steps

1. 1 Preheat oven to 375°F.
2. 2 On a baking sheet, arrange pita triangles in a single layer.
3. 3 Bake pita chips for 8-10 minutes until golden and crisp, flipping halfway through.
4. 4 In a food processor, combine roasted red peppers, feta, Greek yogurt, garlic, olive oil, lemon juice, and smoked paprika.
5. 5 Pulse until smooth, scraping down the sides as needed.
6. 6 Season to taste with salt, pepper, and cayenne if using.
7. 7 Transfer dip to a serving bowl.
8. 8 Serve with the freshly baked pita chips.

Equipment

• Food processor
• Baking sheet
• Oven

Variations

• Add a handful of sun-dried tomatoes for extra tanginess.
• Stir in some chopped fresh parsley or cilantro for a burst of freshness.

Substitutions

• Use vegan feta for a plant-based version.
• Substitute Greek yogurt with sour cream for a richer taste.

Pairings

• Serve with a crisp Sauvignon Blanc.
• Offer alongside a mezze platter with hummus and baba ganoush.

Nutrition

Tips

• For a smoother dip, strain the roasted red peppers before blending.
• Add a drizzle of olive oil and a sprinkle of paprika on top of the dip for garnish.

Storage

Store dip in an airtight container in the refrigerator for up to 5 days. Pita chips are best enjoyed fresh but can be stored in an airtight bag for up to 2 days.

Freezing: The dip freezes well for up to 3 months. Thaw in the refrigerator and give it a good stir before serving. Pita chips do not freeze well.

Serving Suggestions

• Serve with fresh veggies like celery and carrot sticks.
• Pair with olives and sliced cucumbers for a Mediterranean platter.

FAQ