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Smoky Feta and Roasted Red Pepper Dip
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Recipe Type
We like to make dips with protein-rich ingredients such as cheese, beans, and nuts, because then you can eat something fun, filling, and wholesome at the same time. This dip is especially tangy and lovely because of the combination of sharp feta and sweet peppers. If you have it, the smoked paprika will add an extra kick of smokiness. But even if you don’t, the peppers will still give the dip plenty of smoky flavor.
Recipe Details: Smoky Roasted Red Pepper and Feta Dip
From Catherine Newman
Makes: 6 (1/4-cup) servings
Total carbohydrates: 3 grams per serving
Hands-on time: 10 minutes
Total time: 10 minutes
Recipe Notes
A similar dish (often known as htipiti or tirokafteri, depending on the region) is a popular dip in Greece.
A variation: If peppers aren’t your thing, try increasing the olive oil to ½ cup, and add the juice and grated zest of one scrubbed lemon along with some mint, either dried or fresh. Skip the smoked paprika.
Ingredients
- 6 ounces crumbled feta
- 6-8 ounces jarred roasted red peppers, very well drained
- 1 garlic clove, peeled
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne (if you like spicy things)
- 1/4 cup olive oil
- White or sherry vinegar
- Raw vegetables, for dipping ( I especially like to serve it with cut-up red peppers)
Instructions
- Combine feta, peppers, garlic, paprika, and cayenne (if using) in a high-speed blender or food processor and process until very well blended, stopping as necessary to scrape down the sides of the bowl or jar with a rubber spatula.
- With the motor running, drizzle in the olive oil and blend until very creamy. Now taste the dip. If it needs a little oomph, add a splash of vinegar and pulse to mix. If it’s thin or grainy, add a splash more olive oil and blend some more. (The dip will thicken in the refrigerator.) Serve with raw vegetables.
Photo credit: Catherine Newman
