Roasted Red Pepper & Feta Dip
Editor’s Note: This post comes to us from Sara B., one of our fav TRGL people. She first won me over by having a Pinterest board dedicated to dips. Then she brought this dip into work. Hi new BFF!
This dip is actually called Htipiti in Greek. I have no idea how to pronounce it, but it is a roasted red pepper and feta dip. You can absolutely buy roasted red peppers, but they are easy enough to make and the jarred ones are really expensive! Plus you need to roast the jalapeno, so might as well do it in one fell swoop. You can eat this with anything, but I love a good pita chip with this dip. The beautiful thing about this dip as the recipe makes a fair amount, but it freezes well.
Keep this dip on file for your next group gathering but in the meantime, whip up a batch for a random Tuesday night. Who’s to say we can’t have dinners that are just dips and crudités? I like leftovers on my turkey sandwiches or as a dip for roasted potatoes.
Roasted Red Pepper & Feta Dip
Enjoy a nutritionally-dense, roasted red pepper and feta dip that works for snack time all the way to party time.
Ingredients
4 oz feta
4 roasted red peppers
1 roasted jalapeño
4 sun-dried tomatoes NOT packed in oil
1 tsp minced garlic
2 tsp lemon juice
1/4 tsp ground chipotle
Instructions
Mix everything in a food processor to bring it to the desired consistency that you desire. Taste for salt and smokiness. Add more salt or chipotle as desired.
Serve with pita chips, cut veggies, or use to spread on sandwiches. Will keep in the fridge for up to a week.
Notes
Friday being the 4th and all, I’m picturing a platter with a bowl of the dip in the center, pita chips on one side, and blue corn chips on the other. If you try that, DM me so I can see if it looks as cool in reality as it does in my head.