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Grilled Red Pepper Dip

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Total Time
Prep: 20 min. + cooling Grill: 5 min.

By Taste Of Home Editorial Team

Recipe by Donna Alwine, Bloomington, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana

Test Kitchen Approved

Grilled Red Pepper Dip

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Yield: 4-3/4 cups
Prep: 20 min
Cook: 5 min
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Ingredients

  • 2 large sweet red peppers, halved and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon minced fresh rosemary
  • 2 packages (8 ounces each) cream cheese, softened
  • 2/3 cup finely chopped oil-packed sun-dried tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon onion salt
  • 2 cups crumbled feta cheese
  • Pita chips
Text Ingredients

Directions

  1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
  2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftover dip.

Nutrition Facts

1/4 cup: 127 calories, 11g fat (6g saturated fat), 29mg cholesterol, 280mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.
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