Feta Dip with Roasted Red Peppers and Sun-dried Tomatoes

Feta, pepper and tomato dip in a bowl garnished with parsley.

Feta Dip with Roasted Red Peppers and Sun-dried Tomatoes

With flavors of roasted red peppers and sun-dried tomatoes, this easy feta dip recipe is too good not to try. Keto friendly and ready to serve in minutes.

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Course: Appetizer, Dip

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 143kcal

Author: Betty Davies

Equipment

blender

Ingredients

7 ounces feta cheese (200g)
1 cup jarred roasted red pepper slices (1 jar of 296ml / 10 ounces)
4 pieces sun-dried tomatoes
¼ teaspoon garlic powder
pinch black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley

Instructions

Drain the feta cheese of the brine, roughly chop and place in your blender or food procesor.
Add the rest of the ingredients to the blender. Don't add the oil from the jarred roasted red peppers or sun-dried tomatoes.
Blend everything together.
If the dip is too thick, add in a tablespoon of oil from the jarred roasted red peppers and blend in.

Notes

For best results, use a high speed blender, this will get the dip nice and smooth.
Blend the ingredients on a low speed for 30 seconds to break them up, then, place on a high speed for a minute to get the right consistency.
Scrape down the sides of the blender to make sure that everything is well combined.
If the dip is too thick, add in a little oil from the jarred peppers or sun-dried tomatoes to loosen it up.

Nutrition