Mediterranean Roasted Red Pepper Recipe -

A side view of a hand dipping pita bread into a bowl of dip.

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Mediterranean Roasted Red Pepper Recipe

A delicious dip you can enjoy for snacks or appetizers.

Course: Appetizer, Snack

Cuisine: Mediterranean

Servings: servings

Calories: 145kcal

Equipment

1 Food processor

Ingredients

2 large red bell peppers
½ cup crumbled feta cheese
¼ cup Greek yogurt
2 tbsp. extra virgin olive oil
2 large garlic cloves (minced)
1 tbsp. lemon juice
¼ tsp. cayenne pepper or to taste
½ tsp. ground cumin
salt and pepper to taste
Chopped fresh parsley or basil for garnish
Pita bread, sliced veggies, or crackers for serving

Instructions

Choose your cooking method for the peppers and roast them. (see options below)
Once the peppers have cooled slightly, remove the skins, stems, and seeds.
Gather and measure all your ingredients.
Add all the ingredients to a food processor and blend until everything is smooth. You can adjust the consistency by adding more olive oil or Greek yogurt if desired. Taste and blend in salt and pepper as needed. Make any adjustments you'd like to make here.
Transfer the dip to a serving bowl. Drizzle a bit of olive oil on top and garnish with chopped fresh parsley or basil.
Serve the Mediterranean Roasted Red Pepper and Feta Dip with pita bread, sliced vegetables, or crackers. It's delicious when served at room temperature or slightly chilled.

Notes

How To Roast Peppers In The Oven

You can't bake them in the oven exactly. You have to use a broiler. If you have one, this is how you use it.

Broiler Method: If you have a broiler, you can use it to roast the red peppers. Place the peppers on a baking sheet lined with parchment paper and position the rack in the oven so that the peppers are about 4-6 inches from the broiler. Broil the peppers, turning occasionally, until the skins are charred and blistered. Then, proceed with the sweating process to peel the skin off.

How To Roast Peppers On The Stovetop

If you have a gas stove, it's very easy to roast peppers over the flame. You just have to use a little caution so you don't burn yourself. Tons are a necessity.

Gas Stovetop Method: Using tongs, place the red peppers directly over a gas flame on the stovetop. Rotate them occasionally until the skin is charred and blistered all over. This method gives the peppers a nice smoky flavor. Once done, transfer the roasted peppers to a bowl and cover them with plastic wrap or seal them in a plastic bag to allow them to sweat, making it easier to peel the skin off.

How To Roast Pepper On A Grill

If you have a grill, you can roast pepper that way too. Here's how:

Grill Method: Preheat your grill to medium-high heat. Place the whole red peppers directly on the grill grates. Grill the peppers, turning occasionally, until the skins are charred and blistered. Once roasted, transfer the peppers to a bowl, cover, and let them sweat before peeling.

Remember to use tongs when handling the hot peppers. If you wish, you can place them while hot out of the oven in a bowl covered with plastic wrap or in a sealed plastic bag after roasting to steam them, making it easier to remove the skins.

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition