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Roasted Red Pepper Feta Dip

by on August 5, 2012 in Appetizers, Cold Dips August 5, 2012 AppetizersCold Dips
See post on Gina (Running to the Kitchen)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Creamy, cheesy and irresistible on everything.

Ingredients

  • 2 whole Large Roasted Red Peppers, Sliced
  • 6 ounces, weight Plain, Full-fat Greek Yogurt
  • 2-½ ounces, weight Feta Cheese
  • 15 ounces, weight Canned Cannellini Beans, Rinsed And Drained
  • ½ whole Lemon, Juiced
  • 1 clove Garlic
  • ¼ cups Basil Leaves, Chopped
  • 1 pinch Salt And Pepper, to taste
  • 1 pinch Red Pepper Flakes, to taste
  • 1 Tablespoon Extra Virgin Olive Oil

Preparation

Combine everything except olive oil in a food processor. Process until smooth. Scrape down sides and process again, adding olive oil slowly.

Taste for seasoning and add as much salt, pepper and red pepper flakes as desired. Pour into a bowl and serve.

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Profile photo of tampabuckeye

tampabuckeye on 3.23.2013

Very yummy! So easy to throw together, would be great for a quick app when guests show up at your door.

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