Roasted Red Pepper & Feta Dip with Vegetable Crudités
A vibrant and flavorful dip made with roasted red peppers, feta cheese, garlic, and herbs. Serve with an assortment of fresh vegetable crudités for a healthy and colorful snack.
Ingredients
- 2 large Red Bell Peppers
- about 113 g Feta Cheese
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 1 tablespoon Fresh Oregano
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Carrots
- 1 cup Cucumber
- 1 cup Celery
- 1 cup Bell Peppers
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until skin is blackened.
- 3Place roasted peppers in a bowl and cover with plastic wrap. Let cool for 10 minutes.
- 4Peel off the blackened skin and discard seeds. Roughly chop the peppers.
- 5In a food processor, combine roasted red peppers, feta cheese, garlic, olive oil, lemon juice, oregano, salt, and pepper.
- 6Process until smooth and creamy.
- 7Transfer to a serving bowl. Serve with carrots, cucumber, celery and bell pepper crudités.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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