Roasted Red Pepper Dip with Feta and Hard Boiled Eggs
This roasted red pepper dip is so creamy and delicious. You need only five ingredients and a blender to prepare it. You can dip crackers in it or spread it on your morning toast. Serve this dip an appetizer, snack or make a sandwich with it. You can also pack it in a lunch box with an ice pack. There are so many possible ways to enjoy this roasted pepper dip.
This recipe is easy and fast. If you plan ahead it can be extra fast. The main ingredients are roasted red peppers, hard boiled eggs and feta. For me this recipe takes only five minutes to make because I always have those ingredients in the refrigerator. It is because I’m from Bulgaria. Most Bulgarians love their roasted peppers, feta and eggs for breakfast, lunch and dinner.
Some of my favorite meals with roasted peppers
For breakfast I love to have this frittata. One of my favorite main meals to make is this one pot scramble with roasted peppers and feta. If I get hungry, but I don’t want to cook I make these Mediterranean pocket sandwiches. For this recipe I blend the roasted peppers in the most delicious sauce.
As an appetizer or a snack I like to dip crackers in this roasted eggplant and pepper dip. As a side dish I like to make my favorite smoky hummus.
How To Roast Peppers?
I usually roast my peppers on a gas grill. The first step is to preheat an outdoor grill to 450F. Then I roast the peppers for about 15 minutes. I turn them every 3-5 minutes, so they don’t burn. Put the roasted peppers in a pot with a lid or a plastic bag for 5-10 minutes. That way they steam and the peel falls off easily.
You can also roast peppers in a regular or convection oven. Preheat the oven to 400F and place the peppers on a baking sheet. Rotate the peppers every 5-10 minutes until they are charred on each side. Then put them in pot with a lid or a zip lock bag to steam them.
One of the easiest ways to roast peppers is on a gas burner. Use heat resistant tongs to hold each pepper on top of the flame and rotate until the pepper is nicely charred.
If you roast your peppers in advance you can store them in an airtight container in the fridge for 4-5 days.
How To Make The Perfect Hard Boiled Eggs Every Time?
I use this method of boiling eggs for years and it never fails me. I always get consistent results and easy to peel eggs.
Remove the eggs from the refrigerator. Fill a medium pot with enough water to cover the eggs. Bring the water to boil. Use a spoon to add the eggs to the boiling water. Then set a timer for 7 minutes for smaller eggs and 8 minutes for large eggs. Fill a bowl with cold water and ice. Once the timer beeps use a slotted spoon to remove the eggs from the boiling water and place them in the ice bath. Cool off the eggs for 5 minutes for and peel.
Helpful tips about making the Roasted Red Pepper Dip
I use a small blender to make this dip. You can use a food processor or even an immersion blender.
I prefer to use cow feta in brine. This is my favorite type of feta because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
Please note, feta can be very salty depending on the brand. Do not add salt before blending. Taste after blending.
Store leftover roasted red pepper dip in an airtight container in the refrigerator for 2-3 days.
Roasted Red Pepper Dip with Feta and Hard Boiled Eggs
Equipment
- Food processor, blender
Ingredients
- 2 roasted red pepper peeled and seeds removed
- 2 hard boiled eggs
- 4 oz feta I use feta in brine
- 1 garlic clove pressed or finely chopped
- 1 Tbsp extra virgin olive oil
- salt and pepper to taste
Toppings
- olive oil, chopped fresh parsley, smoked paprika optional
Instructions
- Roast two red peppers. Remove the peels, stem and seeds. Read the blog post for different methods of roasting peppers.
- Boil two eggs. Place in an ice bath. Peel and cut to quarters. The best method for boiling eggs is described in the blog post.
- In a blender or a food processor add the roasted peppers, hard boiled eggs, feta, garlic and olive oil. Blend until smooth. Taste for seasoning and add salt and pepper if needed.
- Serve with a drizzle of olive oil, chopped fresh parsley and a dash of smoked paprika.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
Other Recipes You Might Like
Toasts With Feta And Eggs (Only Three Ingredients)
Creamy Zucchini Spread with Eggs and Feta (Gluten Free)
Easy Mediterranean Pita Sandwiches With Shrimp. Made on the Grill