Roasted Red Pepper & Feta Dip | A Nutritionist Eats

One of the unfortunate side effects of being a “food blogger” is that I rarely make the same recipes over and over again. Even if there are recipes that I love, I’m on a constant quest to try new foods and recipes, and test recipes of my own before they show up here.

So I’m making a conscious effort to go back through some of these favorite recipes. It’s been way too long since many of them have touched our plates.

Even though this very recipe was one of the first on this site¬†(though I think it’s better written this time!) I don’t remember the last time I made it. Which is ridiculous because I LOVED this dip. It was one of my standard appetizers that I made on a regular basis when I was getting into cooking. And it’s wonderful.

Roasted Red Pepper Feta Dip | A Nutritionist Eats

Feta cheese is combined with cream cheese and roasted red peppers. It’s ridiculously simple but so tasty. Aren’t the best things in life?

You can serve it with pita crackers (or any crackers really), in sandwiches or wraps. If you are anything like me, you’ll ¬†want to eat it on everything! I also like to serve it with a few kalamata olives on the side…because I love them and they obviously go great with feta cheese.

Roasted Red Pepper Feta Dip | A Nutritionist Eats

I hope you love this dip as much as I do!

Roasted Red Pepper Feta Dip

by Emily Dingmann

Prep Time: 10 minutes

 

Ingredients (about 2 cups)

  • 8 oz reduced-fat cream cheese
  • 8 oz block of feta cheese
  • 8 oz roasted red peppers (dry weight)
  • optional: kalamata olives

Instructions

In a processor, pulse together cream cheese and feta cheese.

Add red peppers to food processor and pulse until combined.

(I prefer mine a little chunky!)

Top with kalmata olives if desired. Serve with pita bread or crackers.

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