Roasted Red Pepper and Feta Dip

Name: Roasted Red Pepper and Feta Dip
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: * 6 red bell peppers; * 3 tbsp olive oil (divided); * 1 garlic bulb; * Salt, to taste; * Pepper, to taste; * Pinch of chilli flakes; * 4 olives (pitted); * 200g feta cheese; * 1 tsp Tabasco (add more if desired); * A handful of fresh basil (preferably Greek basil); * 1 tbsp olive oil; * Pinch of paprika; * Nigella seeds; * Basil leaves

9 steps

Prep:15minCook:50min

Delight in the rich and creamy flavours of this exquisite Roasted Red Pepper and Feta Dip. This recipe showcases the perfect harmony of roasted red bell peppers, tangy feta cheese, and aromatic basil, resulting in a luscious dip that will leave you craving for more. With a touch of spiciness from Tabasco, this dip adds a tantalising kick to your snacking experience. Serve it alongside crispy crostini or toasted bread to impress your guests with a sophisticated appetiser or enjoy it as a delightful snack. Drizzled with olive oil and adorned with a sprinkle of paprika, Nigella seeds, and fresh basil leaves, this dip presents a feast for the senses. Prepare this quick and easy recipe to elevate your culinary repertoire and enjoy the irresistible flavours it offers

Updated at: Thu, 17 Aug 2023 11:30:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories316.2 kcal (16%)

Total Fat26.1 g (37%)

Carbs14.1 g (5%)

Sugars6.3 g (7%)

Protein9.4 g (19%)

Sodium813.6 mg (41%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

200gfeta cheese

1 tspTabasco

add more if desired

fresh basil

preferably Greek basil

For garnish:

1 Tbspolive oil

paprika

Nigella seeds

Basil leaves

Instructions

Step 1

1. Preheat the oven to 200°C.

Step 2

2. Place the red bell peppers on a baking tray lined with parchment paper. Drizzle them with 1 tbsp of olive oil.

Step 3

3. Cut the top off the garlic bulb, drizzle it with 1 tsp of olive oil, and sprinkle with salt, black pepper, and chilli flakes. Wrap the garlic in aluminium foil and place it on the baking tray alongside the bell peppers.

Step 4

4. Bake for 50 minutes, flipping the bell peppers halfway through.

Step 5

5. Once cooked, transfer the bell peppers to a bowl and cover with a lid or cling film. Let them sit for 10 to 15 minutes, covered, as it will make it easier to peel off the skin.

Step 6

6. Deseed and peel the skin off the bell peppers, then transfer them to a food processor.

Step 7

7. Add the squeezed garlic, olives, feta cheese, Tabasco, remaining olive oil, black pepper, salt, and basil to the food processor. Blitz until smooth.

Step 8