Roasted Red Pepper Dip
The ultimate crowd-pleaser, Roasted Red Pepper Dip is creamy, tangy, and bursting with flavor. Perfect with crispy pita chips or fresh veggies, it’s an easy appetizer that everyone will love. Whip it up tonight and watch it disappear!
Equipment
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 2 Red peppers
- 8 ounces Feta cheese
- 1/4 teaspoon Salt
- 2 teaspoons Lemon juice
- 3 tablespoons Extra virgin olive oil
Instructions
- Preheat your oven to 450 degrees Fahrenheit. This high temperature is essential for roasting the peppers and developing their smoky flavor.
- Wash the red peppers thoroughly. A quick rinse under cool water removes any residue, ensuring your dip is clean and healthy.
- Place the washed peppers on a baking sheet. Make sure they are evenly spaced to allow for proper roasting.
- Roast the peppers in the preheated oven. After about 20 minutes, turn the peppers to ensure even cooking. Continue roasting them until the skin is blistered and charred, about an hour.
- Once roasted, remove the peppers from the oven and let them cool. This will make them easier to handle.
- When cool enough to touch, remove the stems from the peppers and open them to scrape out the seeds. This step is crucial for achieving a smooth dip.
- Break the feta cheese into chunks and place it in a food processor. The cheese should be roughly crumbled to ensure it blends well with the peppers.
- Add the roasted red peppers into the food processor with the feta. This combination is what gives the dip its special flavor.
- Season with salt, along with any extra spices you like, such as red pepper flakes. Then, add the lemon juice for a zing!
- Pulse the mixture a few times until it starts to blend together. Don’t overdo it; you want some texture!
- Slowly drizzle in the olive oil while pulsing the processor. This helps create a creamy consistency and brings all the flavors together.
- Serve your dip with pita chips or fresh veggies. The rich flavor and creamy texture will be a hit!