Description
Red Pepper Feta Dip with Roasted Potatoes & Chickpeas is a lively and flavorful appetizer that elevates any gathering. This creamy dip, crafted from roasted red peppers and tangy feta cheese, pairs perfectly with crispy roasted potatoes and crunchy chickpeas. Ideal for entertaining or a cozy night in, each bite offers a delightful mix of textures and tastes that will keep everyone coming back for more.
Ingredients
Scale
- 1 cup jarred roasted red peppers
- 1 cup crumbled feta cheese
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 lb small waxy potatoes (e.g., fingerlings)
- 3 tbsp extra virgin olive oil, divided
- 4 cloves garlic, unpeeled
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the potatoes into bite-sized pieces. Toss with 2 tablespoons olive oil, salt, and pepper; spread on the baking sheet.
- Add the unpeeled garlic cloves to the baking sheet. Roast for 25-30 minutes until golden brown.
- In a food processor, blend roasted red peppers, feta cheese, remaining olive oil, and black pepper until smooth but slightly chunky.
- In a separate bowl, toss chickpeas with remaining olive oil and seasonings. Spread on another baking sheet; roast for 20-25 minutes until crispy.
- Serve warm by placing the dip in a bowl surrounded by crispy potatoes and chickpeas.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 150g
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg