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Red Pepper Feta Dip with Roasted Potatoes & Chickpeas

A delightful appetizer featuring creamy feta dip with smoky roasted red peppers, served alongside crispy roasted potatoes and chickpeas, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dip
  • 1 cup roasted red peppers jarred or homemade
  • 1 cup feta cheese
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • to taste Salt and pepper
For the Roasted Potatoes
  • 2 large potatoes, diced into cubes
  • 1 can chickpeas, drained and rinsed
  • Paprika for garnishing

Method
 

Preparation of Potatoes
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the diced potatoes with a drizzle of olive oil, salt, and pepper.
  3. Spread the potatoes evenly on the baking sheet and roast for about 20-25 minutes, or until golden and crispy, stirring halfway through.
Making the Red Pepper Feta Dip
  1. While the potatoes are roasting, blend the roasted red peppers, feta cheese, minced garlic, olive oil, lemon juice, salt, and pepper in a food processor.
  2. Blend until smooth and creamy, then taste and adjust seasoning as needed.
Combining Dip and Chickpeas
  1. Once the dip is blended, gently fold in the drained chickpeas, ensuring they are evenly distributed but still maintain some texture.
Serving
  1. Transfer the dip to a serving bowl.
  2. Once the potatoes are ready, remove them from the oven and serve them alongside the dip. Sprinkle paprika on the dip for an extra flair.

Notes

Substitutions can include cream cheese or plant-based alternatives for feta. Keep an eye on the potatoes while roasting to avoid burning. Avoid over-blending the dip for the best texture.