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Roasted Red Pepper & Feta Dip

Roasted Red Pepper Feta Dip
Yield: 26 Servings (3 oz. each)

Yield: 26 Servings (3 oz. each)

This roasted pepper dip will stand out on your holiday buffet.

Red Pepper and Onion Mixture
Ingredient Weight Measure
Simplot Simple Goodness™: Diced Red Peppers 3/8" 32 oz. 1 bag
Olive oil 1 fl. oz. 1/8 cup
White onions, quartered, peeled 16 oz. 4 each
Cheese Mixture
Ingredient Weight Measure
Garlic cloves, whole, roasted 4 oz.
Feta cheese, crumbled 16 oz.
Cream cheese, softened 16 oz. 2 cups
Capers 1 oz.
Black pepper, cracked 2 tsp.
Preparation Instructions:
Step 1
Preheat oven to 375˚F.
Step 2
Spray a foil-lined baking sheet with pan release spray. Place the onions on a baking sheet and spray with pan release. Bake for 20 minutes.
Step 3
Remove the baking sheet from the oven and turn each onion over. Bake for an additional 15-20 minutes. Remove and cool.
Step 4
Increase oven temperature to 425°F. Line a half sheet pan with foil. Spread bag of diced red peppers in an even layer on the baking sheet. Drizzle with olive oil. Bake for 15-20 minutes, turning pan once halfway through baking until roasted and lightly charred.
Step 5
Place half the onions and roasted red peppers in a food processor along with half the garlic, feta, cream cheese, capers, and black pepper. Process until well blended. Remove the mixture from the processor and set aside.
Step 6
Process the remaining onions, roasted red peppers and ingredients. Blend both batches together. Serve with assorted crudites, baguette slices, crusty bread, or tortilla chips.
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