Grilled Red Pepper Dip


  • 2 large sweet red peppers, halved and seeded

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon minced fresh rosemary

  • 2 packages (8 ounces each) cream cheese, softened

  • 2/3 cup finely chopped oil-packed sun-dried tomatoes

  • 2 garlic cloves, minced

  • 1 teaspoon onion salt

  • 2 cups crumbled feta cheese

  • Pita chips, fresh cut up veggies (carrots, cucumbers, celery, broccoli, snap peas)


  1. Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.

  2. In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese red chopped peppers until blended. Serve with pita chips and fresh veggies.

Nutrition Facts

1/4 cup: 127 calories, 11g fat (6g saturated fat), 29mg cholesterol, 280mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 4g protein.

Recipe adapted from Taste of Home.

Corbin Hill Food Project