Grilled Red Pepper Dip

Name: Grilled Red Pepper Dip
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4-3/4 cups
Cuisine: Mediterranean
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

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

Yield 4-3/4 cups

Test Kitchen Approved

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

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

Directions

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.
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.

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

Recipe Creator