Roasted Red Pepper & Feta Dip + Pita Chips

Roasted red pepper & feta dip….throw it together in 5 minutes and serve with super quick & easy pita chips!

If I’m stuck for something to snack on, I generally go for crackers and dip. As much as I have a ridiculous sweet tooth, I can’t say no to a good chip & dip situation.

Once I had roasted red peppers sorted, the next step was to make something epic with them. I had red peppers, I had feta, the answer was dip. Obviously.

I’m not going to try and sell you on the beautiful orange colour…it does looks kinda nuclear (thanks Josh) but don’t let that detract you from how deeeeeelish it is. Smoky red peppers, salty feta, garlic, 1 minute in the food processor and YUS! Red pepper dip perfection.

And to really win the snack game, cut up some wholemeal pita bread (it’s January, lets be sort of healthy) brush on some olive oil, sprinkle some salt and bake for 10 minutes and heeeeey pita chips. The strongest, crunchiest, best dip holding chips EVER!

The dip will keep well in the fridge and I can assure you, stirred through pasta, added to a sandwich or eaten straight off the spoon are all completely acceptable ways to use the dip you don’t demolish with your chips.

Snack time is 100% awesome and 100% ready to go in 15 minutes. That’s a win!

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Roasted Red Pepper & Feta Dip + Pita Chips

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Roasted red pepper & feta dip....throw it together in 5 minutes and serve with super quick & easy pita chips!

Course: Appetizer

Cuisine: New Zealand

Keyword: dip, homemade chips, roasted red peppers

Servings: 8 servings

Calories: 127 kcal

Author: Laura

Ingredients

Pita Chips

• 2 pita breads
• 1 TBSP olive oil
• Sea salt

Roasted Red Pepper Dip

• 400 grams roasted red peppers (about 4 peppers)
• 100 grams feta
• 1 clove garlic
• 2 TBSP olive oil
• Juice of 1/2 a lemon
• Salt & pepper

Instructions

Pita chips:

1. Cut 2 or 3 pita breads into 8 triangles. Lay out on a baking tray, brush lightly with olive oil, sprinkle with sea salt & bake at 180°C/350°F for 12 minutes. Remove from oven and allow to cool

Dip

1. Add all ingredients to a blender or food processor and blend until combined.

2. Serve with pita chips.
3. Store dip in the fridge for 1 week and store any leftover pita chips in an airtight container in the pantry.

Nutrition Facts

Roasted Red Pepper & Feta Dip + Pita Chips

Amount Per Serving

Calories 127 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 899mg39%

Potassium 97mg3%

Carbohydrates 10g3%

Protein 3g6%

Vitamin A 315IU6%

Vitamin C 23.3mg28%

Calcium 94mg9%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.