Roasted Red Pepper Dip

If you don’t have time to roast peppers, use drained, jarred roasted red peppers. You can find them in most grocery stores.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 large red peppers
  • 1 medium-hot banana pepper
  • 1 scallion, ends trimmed
  • 1 clove garlic, peeled
  • 4 sun-dried tomatoes, packed in olive oil, rinsed
  • 1 cup crumbled feta cheese
  • 1 cup coarsely chopped fresh basil
  • ⅓ cup extra-virgin olive oil

Directions

  • Preheat a gas or charcoal grill to medium-high heat. Place peppers on the hot grill and char them on all sides. Place peppers in a bowl and cover tightly with plastic wrap. Cool for 20 minutes. Remove the charred skins and discard. Slit peppers in half; remove and discard the seeds and stem.
  • Add peppers and the next 5 ingredients to a food processor and pulse until smooth. With the processor running, slowly add oil. Serve at room temperature.

Recipe Information

Serves: 4

Ingredients

  • 2 large red peppers
  • 1 medium-hot banana pepper
  • 1 scallion, ends trimmed
  • 1 clove garlic, peeled
  • 4 sun-dried tomatoes, packed in olive oil, rinsed
  • 1 cup crumbled feta cheese
  • 1 cup coarsely chopped fresh basil
  • ⅓ cup extra-virgin olive oil

Directions

  • Preheat a gas or charcoal grill to medium-high heat. Place peppers on the hot grill and char them on all sides. Place peppers in a bowl and cover tightly with plastic wrap. Cool for 20 minutes. Remove the charred skins and discard. Slit peppers in half; remove and discard the seeds and stem.
  • Add peppers and the next 5 ingredients to a food processor and pulse until smooth. With the processor running, slowly add oil. Serve at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat27g
Saturated Fat8g
Cholesterol35mg
Sodium360mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars5g
Protein7g