Roasted Red Pepper Dip
Ah, dip. I really love a good, quality dip. If you put a dip & some chips or veggies or pita bread or whatever in front of me, and then let me view a sporting event….you can kiss that sucker goodbye. You might not even get a taste.
Dips are really easy to buy, but if you’re ever invited to an event or to someone’s house and you need to bring an appetizer, you’d be surprised at how easy they are to throw together. It’s a great way to put your own spin on things, and bring something that is freshly made without spending very much time in the kitchen.
Unfortunately, store bought dips also tend to be the biggest offenders in terms of packing hidden, nasty ingredients into their labels – full of hidden sugars and other gross additives.
This roasted red pepper dip is a great summer favorite of mine. This version involves a bit of feta cheese, which can be easily removed if you are anti-dairy. I almost typed that as anti-diary. Which I am, after having a diary that was promptly read by my sister in the 2nd grade. Anyways, I digress.
Cut up vegetables, lightly toasted or grilled pita bread, and veggie chips all taste great with this dish – so get creative, or just use whatever you have in the house!
ROASTED RED PEPPER DIP
1 16oz. jar of roasted red peppers
2 garlic cloves
1 cup walnuts
2-3 oz. feta cheese
4T olive oil
2tsp onion powder
Sea salt & black pepper to taste
Fresh basil to garnish.
- Add the jar of roasted red peppers (with the liquid) and the garlic cloves to the food processor and blend.
- Add the walnuts & feta cheese. Blend more.
- Add the olive oil, onion powder, salt and pepper and blend again. If the consistency isn’t quite how you want it, you can add more olive oil to thin it out, or add more walnuts/cheese to thicken it up.
- Garnish with a sprig of fresh basil!