Roasted Red Pepper Dip with Feta & Basil
This versatile Roasted Red Pepper Dip with Feta & Basil is perfect for dipping (obviously), spreading, and smearing on proteins, veggies, breads, crackers, and more.
Servings 2 cups
Calories 56kcal
Ingredients
- 3 red bell peppers (~700 grams with stems)
- 2 cloves garlic, roughly chopped (~7 grams)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried basil
- 1/3 cup feta (~35 grams)
- pinch of red pepper flakes
- salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Place the whole peppers on a rack in the oven with a baking sheet on the rack below the peppers (this makes for an easier clean up as the peppers release some juices).
- Roast for 35 minutes or until peppers are evenly charred.
- Immediately transfer to a sealable glass container or plastic bag and let sit for at least 25 minutes, or until peppers are cooked through.
- Remove stems, skin/peel, and seeds.
- Place peppers, the liquid they released in the bowl/bag, and all other ingredients into a blender or food processor and process until smooth.
- Get your dip on!
Nutrition
Serving: 1g | Calories: 56kcal | Carbohydrates: 5.8g | Protein: 1.7g | Fat: 2.7g | Fiber: 1.8g | Sugar: 3.6g