This feta dip is tangy, thanks to the feta, and has a huge kick, thanks to the crushed red pepper flakes. A hint of smoky flavor, thanks to the roasted red pepper, rounds out this dip you can serve on a cracker or in a sandwich.
| Saturated fat
- 1 large red bell pepper
- 1 cup feta cheese, crumbled
- 1 cup sun-dried tomatoes, chopped
- 2 TB. crushed red pepper flakes
- [1/2] tsp. ground black pepper
- 3 TB. extra-virgin olive oil
Preheat a grill top or a grill to medium heat.
Place red bell pepper on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place pepper on a plate, cover with plastic wrap, let cool for 10 minutes.
When pepper is cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalk and seeds, and finely dice.
In a medium bowl, combine roasted red pepper, feta cheese, sun-dried tomatoes, crushed red pepper flakes, black pepper, and extra-virgin olive oil.
Serve immediately, or refrigerate for up to 1 week.
This feta dip is fantastic as a spread on sandwiches with chicken or grilled vegetables. It adds an extra punch of flavor you'll love.
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