- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon 2% milk
- 1/2 cup chopped roasted sweet red peppers
- 1/2 cup crumbled feta cheese
- Baked pita chips
- In a large bowl, beat cream cheese and milk until smooth; gently stir in red peppers and feta cheese. Serve with pita chips. Yield: 1-1/2 cups.
Originally published as Red Pepper & Feta Dip in Simple & Delicious October/November 2011, p38
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Red Pepper & Feta Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 17, 2011
"This was a good base recipe... I added a little sour cream for a smoother texture and some fresh garlic and basil... It was delish!"