Monday, June 06, 2011

Recipe for Roasted Red Pepper Dip with Feta and Mint

Recipe for Roasted Red Pepper Dip with Feta and Mint found on KalynsKitchen.com
If you're having a summer get-together, try this delicious dip with red peppers and feta.

How do you feel about hot weather?  I'm a fan of summer, and for weeks I've been complaining about the rainy spring we've been having in Utah.  But the weather changed while I was in Austin for the IACP Conference and now it's so hot in Salt Lake that I turned my air conditioner on today!  Hot weather makes me think about nibbling instead of eating big meals, and this delicious roasted red pepper and feta dip is perfect for a snack, but also flavorful enough to serve for a party.

This recipe starts with a jar of roasted red peppers, drained very well and then patted dry with paper towels.

I chopped the mint while the peppers were draining.

Puree and red peppers and the minced garlic in a food processor.

Add the cream cheese, feta, fat-free Greek Yogurt, chopped mint, lemon juice, olive oil, and salt and process until the the mixture is well-blended.

I ate some of the dip with celery and snow peas, with hummus and whole-wheat pita bread on the side for a light summer lunch.


Roasted Red Pepper Dip with Feta and Mint
(Makes about 2 cups of dip; recipe adapted with minor changes from The South Beach Diet Super Quick Cookbook.)

Ingredients:
1 jar (12 oz.) roasted red bell peppers, drained well
1 tsp. minced garlic (or less)
4 oz. low-fat cream cheese
4 oz. Feta cheese
1/4 cup fat-free Greek yogurt (I used my favorite Greek yogurt)
3 T finely chopped fresh mint (or more)
1 T fresh lemon juice (I used fresh-frozen lemon juice)
1 T olive oil
salt to taste

Instructions:
Put a colander in the sink and dump in the jar of roasted red peppers.  Let peppers drain well, then pat dry with paper towels.  While the peppers drain, finely chop the mint.

Put red peppers and minced garlic into a food processor and process until peppers are pureed.  Add cream cheese, Feta, fat-free Greek yogurt, mint, lemon juice, and olive oil and process until well blended.  Taste to see if you want to add salt, and process again if you do.
Serve dip with raw veggie dippers like celery, sugar snap peas, jicama, or cauliflower, or cooked vegetables like asparagus, green beans, or broccoli.  This is also good as a spread on sandwiches or as a dip for whole-wheat pita bread.  

The dip will stay good in the refrigerator for several days.  Let come to room temperature again when serving.


South Beach Suggestions:
When made with low-fat cream cheese and fat-free Greek yogurt, this dip would be approved for any phase of the  South Beach Diet.  For phase one, serve with low-glycemic vegetables such as celery, sugar snap peas, jicama, cauliflower, asparagus, green beans, or broccoli.  This could be eaten with whole wheat crackers or pita bread for phase 2 or 3.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Recipe for Roasted Red Pepper Dip with Feta and Mint found on KalynsKitchen.com

More Tasty Dips to Eat with Vegetables:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Grandma Denny's Ranch-Style Vegetable Dip from Kalyn's Kitchen
Heart-Healthy Shrimp Dip from Kalyn's Kitchen
Extremely Easy Vegetable Dip from Eat This
Cucumber Dip with Feta from Kitchen Parade
Herbed Ricotta Dip with Spring Vegetables from Leite's Culinaria
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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34 comments:

kelley {mountain mama cooks} said...

I'll bet this is delicious! I'm always looking for a new dip to enjoy.

Cooking Creation said...

Wow! This sounds so delicious!

Champa said...

I am making it. I probably will use ricotta instead of feta since that is what I have on hand. Cool recipe.

Maris (In Good Taste) said...

Not only does this sound delicious, but I love the photo! So pretty!

Kalyn said...

Kelley, I loved it. And loved the color too.

Cooking Creation, thanks!

Champa, I like the idea of using ricotta. It will probably need a bit more salt and I might add more lemon juice (unless you want a milder dip.) Let us know how it turns out.

Maris, thanks so much. My best camera is still in the shop, so I was happy I could still get okay photos with my old Rebel.

Susie Bee on Maui said...

Great ingredients! I might also try this as an accompaniment to grilled chicken.

Kalyn said...

Susie, I think this would be good with grilled chicken; great idea!

Sharan said...

First time visitor from Becky's website. This dip recipe is so simple, yet sounds delicious. I will definitely be re- visiting this blog :)

Thanks!

Stop by my blog at http://totefullofveggies.blogspot.com

CJ said...

Looks deicious! I'm thinking with grilled shrimp.

Chris said...

I am not sure I would have a shut off button with this dip! Love the Greek yogurt pairing. :)

FabFrugalFood said...

You had me at Roasted Red Peppers. One of my favorite foods ever.

Donna

Lydia (The Perfect Pantry) said...

I just made a huge batch of roasted peppers on the grill -- perfect timing! I'll set the red ones aside to make this dip.

Kalyn said...

Sharan, welcome and it was fun checking out your blog.

CJ, grilled shrimp would be great with this. (So many good ideas coming in comments today!)

Chris, I know what you mean about that stop button issue.

Donna, me too!

Lydia, I'm thinking this could only be even more awesome with freshly roasted red peppers.

Jeanette said...

Kalyn, this roasted red pepper dip looks so nice and creamy, even though it is low in fat! This reminds me of a dip I just had at a Greek restaurant we visited this past weekend. I bet this would be good on top of broiled or grilled fish.

Kalyn said...

Jeanette, I think I've also had that Greek dip with red peppers. Maybe this recipe was based on that one? I would love it on grilled fish too!

kellypea said...

Love that kabob in yor header and this recipe. I think roasted pepper anything will get my attention. Sending this to my good friend who is always looking for healthy snacks. It's lunch to me :)

Joanne said...

I'm getting more and more into light meals lately also! Salads, cold soups, etc. This dip looks perfect to dig into with some crudites and pita wedges!

Kalyn said...

Kellypea, my fabulous brother is the one who does the headers. We change the middle part every month for the season. I'm so lucky to have him to help me.

Joanne, it was a perfect lunch for me!

rosebuttons said...

Great minds...you know what they say :) Today is my second day on the SB Phase 1, and I bought the Supercharged Super Quick Cookbook yesterday, planning to make this recipe today!! Thanks for the post and your informative website, don't think I would have started this new lifestyle without your site!

Kalyn said...

Rosebuttons, how great to hear that. I'm find a lot of interesting recipes in that book!

Judith Fertig said...

Enjoyed meeting you in Austin at lunch, Kalyn, and am now drooling over your delicious blog! Love the great recipes! I agree with you that teaching is a great preparation for lots more things in career and life. My best to you.

Jessica @ How Sweet said...

This dip looks fabulous Kalyn! The flavors sound truly incredible. It was wonderful meeting you at IACP last week. Have a great one!

Kalyn said...

Judith and Jessica, fun meeting both of you two, and I just subscribed to both of your blogs!

Cookin' Canuck said...

I can't wait to hear about your IACP experience in detail! This dip is the perfect thing for summer - easy and pretty. The addition of mint is the perfect way to add another layer of flavor.

Farmgirl Susan said...

This looks great, especially since I'm determined to make much better use of all my fresh garden mint this year! :)

Kalyn said...

Dara, looking forward to seeing you too. The mint was so good in this.

Susan, there are so many things I love that have mint, like Fattoush, Tabbouley, and now this dip! Just planted 4 more mint plants for a total of 8 in my new divided herb bed.

TKTC said...

Kalyn- it was great to see you in Austin. All the better that when I went looking for a red pepper dip this morning for a colleague's shower, you had just posted this bit of delicious. Thank you- I just got a whole lot of raves!

Kalyn said...

Great meeting you too, and so glad this was a hit.

Champa said...

Kalyn,
I made it today. I added some spicy elements to it though since we like spicy food. My 4 year old kid to 75 year old FIL loved them. Thanks for such an easy and delicious recipe.

Kalyn said...

So glad you liked it, and I can definitely imagine a spicier version of this being great!

T.W. Barritt at Culinary Types said...

I like the firey hot color for summer combined with cool feta and mint.

Kalyn said...

TW, me too, and I think this would be even better with freshly-roasted peppers if you get some from the farm!

Barbara said...

I have had red pepper dip with hummus as a base. I like the sound of this with cheese and yoghurt.

Kalyn said...

Barbara, thanks. I really liked the feta in this!

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