Products used in this recipe
Roasted Red Pepper & Feta Dip
Yield: 26 Servings (3 oz. each)
Yield: 26 Servings (3 oz. each)
This roasted pepper dip will stand out on your holiday buffet.
Red Pepper and Onion Mixture
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Diced Red Peppers 3/8" | 32 oz. | 1 bag |
| Olive oil | 1 fl. oz. | 1/8 cup |
| White onions, quartered, peeled | 16 oz. | 4 each |
Cheese Mixture
| Ingredient | Weight | Measure |
|---|---|---|
| Garlic cloves, whole, roasted | 4 oz. | |
| Feta cheese, crumbled | 16 oz. | |
| Cream cheese, softened | 16 oz. | 2 cups |
| Capers | 1 oz. | |
| Black pepper, cracked | 2 tsp. |
Preparation Instructions:
- Step 1
- Preheat oven to 375˚F.
- Step 2
- Spray a foil-lined baking sheet with pan release spray. Place the onions on a baking sheet and spray with pan release. Bake for 20 minutes.
- Step 3
- Remove the baking sheet from the oven and turn each onion over. Bake for an additional 15-20 minutes. Remove and cool.
- Step 4
- Increase oven temperature to 425°F. Line a half sheet pan with foil. Spread bag of diced red peppers in an even layer on the baking sheet. Drizzle with olive oil. Bake for 15-20 minutes, turning pan once halfway through baking until roasted and lightly charred.
- Step 5
- Place half the onions and roasted red peppers in a food processor along with half the garlic, feta, cream cheese, capers, and black pepper. Process until well blended. Remove the mixture from the processor and set aside.
- Step 6
- Process the remaining onions, roasted red peppers and ingredients. Blend both batches together. Serve with assorted crudites, baguette slices, crusty bread, or tortilla chips.
