Sweet roasted peppers with salty feta and fresh basil combine to make a deliciously, creamy, healthy and vegetarian dip. Grab some chips or vegetables and dip away in this feta dip.
Pin Feta Dip here.
We served Feta dip on July 4th. It was a big hit and so simple. Mine was a beautiful yellow color because I used a yellow pepper. Want a more red colored dip, use a red pepper or orange for a light orange colored feta dip. No matter what pepper you use, this will be one delicious feta dip. Every summer we try and grow basil and this year we hit the bonanza. This time I bought two basil plants instead of one and they are growing like weeds. I cannot keep up with all the fresh basil leaves. Not surprisingly, I am loving being able to go out on the deck and cut some fresh herbs to put in my recipes. We also have mint, tarragon and thyme. It is a real pleasure.
I am so happy that my friends are always willing to be guinea pigs. In fact I have seen advice from big name Chefs to never make something new for a dinner party. While I understand the advice, I never take it. I can’t help but make something new. It is so exciting and my friends are good sports about it. So far I haven’t had a complete fail with it. I whipped up this feta dip the day before so I knew it was delicious. My Dad brought over some bruschetta made with tomatoes from his garden. It was a fabulous way to start the festivities. We ended the night setting off fireworks. A few other neighbors were setting off fireworks too, so we had quite a firework show.
This year was even the first year my daughter would agree to be outside for the fireworks. She absolutely, positively hated the noise in years past. My Mom would sit inside with her while she covered her ears and looked out the window. This year she was cheering her Daddy on and even lit one herself. She wanted to get closer for a better view. We were so happy to see her enjoy the fireworks. It was a wonderful end to a perfect night.
Give Roasted Pepper, Feta and Basil Dip a try. It will set off fireworks in your mouth. Stay tuned for Food Done Light’s next recipe celebrating my birthday with White Velvet Cupcakes with Dark Chocolate Cream Cheese Frosting.
If you want to be sure to see Food Done Light’s next recipe, White Velvet Cupcakes with Dark Chocolate Cream Cheese Frosting, subscribe by email below. You won’t want to miss it.
Follow me on Pinterest Christie@Food Done Light
Roasted Pepper, Feta and Basil Dip
- 1 red orange or yellow sweet pepper
- 3 garlic cloves minced
- 6 oz. feta reduced fat or regular is fine*
- ¾ cup loosely packed basil
- 2 tbsp. chopped chives
- 2 tbsp. 2% fat plain Greek yogurt
- ¼ tsp. kosher salt
Preheat broiler on high.
Place pepper on a small baking sheet and broil about 5 minutes per side. You want all four sides to be blackened.
Place pepper in a paper bag and close up the bag. Let sit for 5 to 10 minutes. Pepper will still be hot but cool enough to handle.
Carefully peel off all the blackened skin. Remove core and seeds. Do NOT rinse.
In a food processor, puree pepper, garlic, feta, basil and chives.
Add in yogurt and salt to taste.
Refrigerate for an hour to let the flavors come together.
I calculated 1 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy dips: