Roasted Red Pepper and Feta Dip

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A sure-fire way to impress guests, served with PC Multigrain Pita Chips.

Tags: Intermediate, 35 mins, Dips & Dressings, Vegetables, Healthy Insider's Report 2011, Low Fat
Serves: 12
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 0  minutes
Total: 5 *  minutes
Chill time: 2 hours

Additional Information


1 envelope (7 g) unflavoured gelatin
1-1/3 cups (325 mL) PC 0% Greek Yogurt- Plain
1 jar (300 mL) PC Whole Sweet Red Peppers , drained
2/3 cup (150 mL) crumbled PC Feta Cheese in Brine (Light)
1 tbsp (15 mL) PC New World EVOO Extra-Virgin Olive Oil
2 clove garlic, minced
¼ tsp (1 mL) freshly ground black pepper


  1. Pour ¼ cup (50 mL) cold water into small saucepan. Sprinkle gelatin over top; let stand for 5 minutes. Heat over low heat, stirring, until gelatin dissolves, about 3 minutes.
  2. Place yogurt, peppers, feta, olive oil, garlic, pepper and gelatin mixture into blender. Blend on medium speed until smooth, about 1 minute, scraping side once or twice. Pour into serving dish. Cover and chill for 2 hours or until set.

Chef's Tips

For a special presentation, line a 3 to 4 cup (750 mL to 1 L) bowl with plastic wrap; pour dip into bowl and chill. To unmold, uncover bowl, place serving platter over bowl and quickly invert; remove bowl and plastic wrap.

Nutritional Information

Makes 12 servings Per serving:
60 calories, fat 2.5 g (1 g of it saturated), sodium 190 mg, carbohydrate 4 g, fibre 1 g, protein 5 g Low fat
Low in saturated fat