Total Time
15mins
Prep 15 mins
Cook 0 mins

Red, white and green dip. Keeps in the fridge for up to five days. It's great for gatherings.

Ingredients Nutrition

Directions

  1. Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
  2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
  3. Yields about 3 tablespoons of spread and 8 chips per serving.

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