Grilled Red Pepper Dip
TOTAL TIME: Prep: 20 min. + cooling Grill: 5 min.
YIELD: 4-3/4 cups.
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
Ingredients
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2 large sweet red peppers, halved and seeded
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon minced fresh rosemary
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2 packages (8 ounces each) cream cheese, softened
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2/3 cup finely chopped oil-packed sun-dried tomatoes
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2 garlic cloves, minced
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1 teaspoon onion salt
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2 cups crumbled feta cheese
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Pita chips
Directions
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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.
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2.
In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftover dip.
Nutrition Facts
1/4 cup: 127 calories, 11g fat (6g saturated fat), 29mg cholesterol, 280mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.
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