Description
A creamy, tangy Mediterranean dip made with roasted red peppers and crumbled feta cheese, blended with olive oil and herbs—perfect for scooping with warm pita or crisp veggies.
Ingredients
Units
Scale
- 1 cup roasted red peppers (jarred or freshly roasted)
- 1 1/2 cups crumbled feta cheese
- 2 tbsp Greek yogurt
- 1 small garlic clove
- 1 tbsp olive oil, plus more for drizzling
- 1 tsp red wine vinegar
- 1/2 tsp dried oregano
- Freshly ground black pepper to taste
- Optional: a pinch of chili flakes for heat
Instructions
- In a food processor, combine the roasted red peppers, feta, Greek yogurt, garlic, olive oil, vinegar, and oregano.
- Pulse until smooth but slightly textured. Adjust consistency with a little more yogurt or olive oil if needed.
- Season with freshly ground black pepper and chili flakes (if using).
- Transfer to a serving bowl. Drizzle with olive oil and garnish with extra oregano or fresh herbs.
- Serve with warm pita, crackers, or fresh vegetables.
Notes
- Use roasted peppers from a jar for convenience, or roast your own for a richer flavor.
- Adjust the yogurt amount to control thickness and creaminess.
- Store in the fridge for up to 4 days in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
