Warm roasted red peppers and cream cheese laced with salty feta.
Roasted Red Pepper & Feta Dip
- 3 large red peppers (or a jar of pre-roasted red peppers from the store)
- 1 clove garlic
- ½ cup cream cheese
- 1 cup feta cheese
Roasting the Peppers:
Cut the peppers in half and remove the stem, seeds, and membrane (white bits). Lay them cut side down on a lined baking sheet. Pop them in the oven for 25-30 minutes until the skins are slightly blackened (see photo below).
Remove the peppers from the oven and let them cool. Once cooled, peel the blacked skin off with your hands. It will have lifted and bubbled in the roasting process so it should come off easily. Now you have roasted red peppers!
Making the Dip:
Preheat the oven to 400° F
Roughly chopped the roasted red peppers and throw them in a food processor, or blender, or large bowl (if using a hand blender). Add in the garlic and cream cheese. Pulse until combined.
Transfer the mixture to an oven safe dish. Fold in the crumbled feta, saving a sprinkling for the top.
Place the dip in the oven for 20 minutes, or until heated through.
Serve with pita, tortilla, crackers, veggies, whatever!
If you’ve ever lived in Fredericton NB, then you know the origin of this go to appetizer. Obviously I don’t know the actual recipe from the restaurant that it comes from… but this is pretty close! I think.. maybe. I haven’t actually been there in years and don’t even know if its still on the menu. It better be.
Tips for cooking:
Heres what your red peppers should look like when they are done roasting: