If you’re looking for an appetizer that’s simple yet bursting with flavor, this Roasted Red Pepper and Feta Dip with Pita Chips is the answer. Creamy, tangy, and smoky, this Mediterranean-inspired dip is perfect for entertaining or as a snack. The combination of roasted red peppers and feta creates a luxurious texture and taste that’s elevated yet approachable. Paired with crispy pita chips, it’s a dish that will impress your guests and quickly become a favorite.
Servings and Macros
- Servings: 6 (1/4 cup dip and a handful of pita chips per serving)
- Macros per serving:
- Calories: 210
- Protein: 6g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Sugars: 2g
Ingredients and Health Benefits
Health Benefits
- Red Bell Peppers: Rich in vitamin C and antioxidants, they support immune health and skin vitality.
- Feta Cheese: A good source of calcium and protein, feta adds creaminess and a tangy flavor.
- Garlic: Contains compounds that support heart health and immune function.
- Olive Oil: High in monounsaturated fats, olive oil promotes heart health and adds richness to the dip.
- Pita Bread: A source of complex carbohydrates that provide sustained energy.
- Paprika: Contains antioxidants and adds a smoky depth of flavor.
Ingredients
- 2 large red bell peppers
- 1 cup crumbled feta cheese
- 2 garlic cloves, minced
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 3 large pita breads
- 1 teaspoon dried oregano
- Salt to taste
Recipe Instructions
- Roast the Red Peppers:
- Preheat your oven to 425°F (220°C).
- Place the red peppers on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning halfway, until the skin is charred and blistered.
- Remove from the oven and place the peppers in a bowl. Cover tightly with plastic wrap and let steam for 10 minutes. This makes peeling the skin easier.
- Peel off the skin, remove the stems and seeds, and roughly chop the peppers.
- Prepare the Dip:
- In a food processor, combine the roasted peppers, feta cheese, garlic, olive oil, smoked paprika, and black pepper.
- Blend until smooth and creamy. Adjust seasoning with salt if needed.
- Transfer the dip to a serving bowl and drizzle with a bit of olive oil for presentation.
- Make the Pita Chips:
- Lower the oven temperature to 375°F (190°C).
- Cut the pita bread into triangles and arrange them in a single layer on a baking sheet.
- Drizzle with olive oil and sprinkle with dried oregano and a pinch of salt.
- Bake for 8-10 minutes, flipping halfway, until golden brown and crispy.
- Serve:
- Serve the dip with the warm pita chips on the side. Garnish with a sprinkle of smoked paprika or fresh herbs if desired.
Pairing Recommendations
To elevate this Roasted Red Pepper and Feta Dip, consider these drink pairings:
- Wine: A crisp Sauvignon Blanc or a chilled Rosé pairs beautifully with the creamy and tangy dip.
- Beer: A light lager or a citrusy wheat beer complements the smoky and rich flavors.
- Non-Alcoholic: Sparkling water with a splash of pomegranate juice and a sprig of mint offers a refreshing and festive touch.
- Cocktail Alternative: Try a virgin Bloody Mary with a hint of smoked paprika for a savory match.
This Roasted Red Pepper and Feta Dip with Pita Chips is a show-stopping appetizer that’s as easy to make as it is delicious. Perfect for any occasion, it combines vibrant flavors and textures in a way that feels both comforting and elevated. Enjoy!
