Roasted Red Pepper Dip

A couple of weeks ago, G and I entered the adult world officially and hosted our first family BBQ. For anyone that knows my family, you know that A) it is very large and B) it is full of super-good cooks. Intimidating!! To be honest, they did most of the cooking (especially in the meat department) but I did get two requests to make appetizer dips that are in my regular rotation. This red pepper dip has always been one of my favorites, and fresh veggies are the perfect dipper for it. And it’s super easy!

Roasted Red Pepper Dip

1 can cannellini beans, rinsed and drained

1/2 cup roasted red peppers, drained, rinsed and roughly chopped

3 Tbsp. fresh lemon juice

2 fresh garlic cloves, roughly chopped

2 Tbsp. extra virgin olive oil

1 cup feta cheese

1/2 tsp. cayenne pepper

1 tsp. oregano

salt and fresh ground pepper to taste


1. Add all ingredients except for feta cheese in food processor, pulse until smooth.

2. Add feta cheese and pulse briefly to incorporate.

3. Serve with fresh veggies or dippers of choice!

PS: I’ve been told that this also makes a great sandwich spread to sub for mayo.

fresh and ready for the BBQ!


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