Roasted Red Pepper and Feta Dip with Pita Chips - Vegetarian
The Mediterranean Red Pepper and Feta Delight with Crispy Pita Chips is a vibrant, flavorful appetizer that offers a perfect blend of savory, creamy, and crispy textures. The roasted red peppers provide a smoky sweetness, which is exquisitely balanced by the tangy, salty feta cheese. Each crispy pita chip is a perfect vehicle to scoop up this delightful dip, making it a hit at any gathering or a quick, satisfying snack for any time of day.
Ingrédients
- 2 large red bell peppers
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole whole wheat pita breads
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast for 25 minutes, turning occasionally, until charred on all sides.
- Remove from oven and transfer peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes.
- Peel the skins off the peppers and remove the seeds. Transfer the roasted peppers to a food processor.
- Add the feta cheese, olive oil, lemon juice, and minced garlic to the food processor. Blend until smooth.
- Season with salt and black pepper to taste, and blend again briefly.
- To make the pita chips, lower the oven temperature to 375°F (190°C).
- Cut each pita bread into 8 wedges and place on a baking sheet.
- Brush both sides of the pita wedges with olive oil and sprinkle with dried oregano.
- Bake in the preheated oven for 10-12 minutes or until crispy and golden brown.
- Transfer the dip to a serving bowl and garnish with fresh parsley.
- Serve the roasted red pepper and feta dip with the crispy pita chips.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 28g | Protéines: 10g | Fat: 18g | Sucre: 5g
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