Description
Red Pepper Feta Dip with Roasted Potatoes & Chickpeas is a vibrant and flavorful appetizer that elevates any gathering. This dish features a creamy blend of tangy feta and smoky roasted red peppers, perfectly complemented by crispy baby potatoes and seasoned chickpeas. Ideal for game nights or cozy dinners, it’s quick to prepare and sure to impress your guests with its delightful combination of textures and tastes.
Ingredients
Scale
- 2 large red bell peppers
- 1 cup crumbled feta cheese
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the red bell peppers and place them cut-side down on the baking sheet with the halved baby potatoes.
- Drizzle olive oil over the veggies and sprinkle with garlic powder; toss to coat evenly.
- Roast for 25-30 minutes until potatoes are tender and peppers are slightly charred.
- Let cool slightly, then blend roasted peppers with feta cheese and lemon juice until smooth yet chunky.
- Mix roasted chickpeas into the dip, then serve with crispy potatoes arranged around it.
Nutrition
- Serving Size: Approximately 180g
- Calories: 290
- Sugar: 3g
- Sodium: 440mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg