Grilled Red Pepper Dip Recipe

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Grilled Red Pepper Dip Recipe

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We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling Grill: 5 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling Grill: 5 min.

Ingredients

  • 2 large sweet red peppers, halved and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon minced fresh rosemary
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup finely chopped oil-packed sun-dried tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon onion salt
  • 2 cups (8 ounces) crumbled feta cheese
  • Pita chips

Directions

Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips. Refrigerate leftovers. Yield: 4-3/4 cups.
Originally published as Grilled Red Pepper Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p210

  • 2 large sweet red peppers, halved and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon minced fresh rosemary
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup finely chopped oil-packed sun-dried tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon onion salt
  • 2 cups (8 ounces) crumbled feta cheese
  • Pita chips
  1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
  2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips. Refrigerate leftovers. Yield: 4-3/4 cups.
Originally published as Grilled Red Pepper Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p210

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