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!
Roasted Red Pepper & Feta Dip + 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
- 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
- Add all ingredients to a blender or food processor and blend until combined.
- Serve with pita chips.
- Store dip in the fridge for 1 week and store any leftover pita chips in an airtight container in the pantry.