Ingredients:

  • 2 large red bell peppers (about 400g / 14 oz total)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 8 ounces (225g) feta cheese, preferably Greek, drained
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml), freshly squeezed
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons plain Greek yogurt (30 ml), full fat or low fat
  • 2 tablespoons chopped fresh parsley (10g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/4 cup shelled pistachios, roughly chopped (30g)
  • 1 tablespoon olive oil (15 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss red peppers with olive oil, salt and pepper. Place on a baking sheet and roast until skin is blackened and blistered, flipping halfway through.
  2. Place roasted peppers in a bowl and cover with plastic wrap. Let steam for 30 minutes.
  3. Peel the blackened skin off the peppers. Remove seeds and stems. Roughly chop the roasted peppers.
  4. In a bowl or stand mixer, whip the feta cheese until smooth and creamy.
  5. Add olive oil, lemon juice, garlic, Greek yogurt, parsley, and pepper to the whipped feta. Continue whipping until fully combined and light.
  6. Gently fold in the chopped roasted red peppers.
  7. Cover and chill the dip for at least 30 minutes to allow flavors to meld. Perfect cold dips for party!
  8. Before serving, drizzle with olive oil and sprinkle with chopped pistachios and red pepper flakes (if using). Serve with pita bread, vegetables, or crackers.