There is a “hidden gem” at Target that I’m going to share with you. It’s the roasted red pepper feta dip. This dip is from the Archer Farms brand and you can find it in the deli section. It used to be my go-to when I needed to bring a quick snack somewhere, but now I don’t buy it anymore because…dun dun dun…it’s not labeled gluten-free. It doesn’t have any gluten ingredients or allergen/manufacturing warnings, but I have made the decision that I won’t eat anything unless it’s certified gluten-free, and at the very least, labeled “gluten-free”.
What to do with such a travesty? 😉 Make it yourself, of course!! This recipe is quick, unique, and it’s a great party dip for veggies, crackers, or (gluten-free) pita bread. And its great for a crowd so go ahead and make it for the football games this weekend!
One important component you’ll need to find for this is roasted red peppers. You can certainly try to make these yourself – there are recipes all over the internet – but I’m all about easy and I want it done for me!
You can find roasted red peppers in jars in the grocery store and they’re usually by the pickles/olives. A tip I have for you is to buy them in the jar and not the can. Just my personal preference, because I think that anything in a can tastes metallic. Of course, if you are unable to find any in the jar then the canned version will work just fine.
A couple of brands I’ve found in the past are Mezzetta, which is labeled gluten-free (not certified gluten-free though), and Mediterannean Organics. Mediterannean Organics is very clear on their website that they do not claim ANY of their products to be gluten-free. I tested these with my Nima Sensor and they came back gluten-free so I felt safe using that brand.
For this recipe, I use an entire large jar of roasted red peppers to really get all that good flavor in. You can drain the peppers, but don’t rinse them because the oil that one them really adds that great pepper flavor. After you’ve mixed all the ingredients together, I do suggest letting this sit in the fridge for a couple of hours. We start with a base of softened cream cheese which makes it smoother to blend together. You’ll want it to kind of firm up again after mixing it all together.
The two bases for this dip are cream cheese and sour cream (or greek yogurt). Our house uses greek yogurt to replace sour cream on tacos or potatoes. Pretty much anywhere we would use sour cream. Fage Total 2% or 5% Whole Milk Greek Yogurt is our favorite. I made this dip a couple times using either sour cream or greek yogurt and I’ve decided I prefer greek yogurt in this one!
So many options for what to serve with this dip! Some obvious choices are carrots, celery, and cucumbers. Jicama would also be a great veggie. Tortilla chips or my favorite Simple Mills crackers are perfect for just about any kind of dip! Our Celiac community is so lucky to have a company called MyBread that makes the gluten-free pita of your dreams. If you are local to Minneapolis, then you can find this at Whole Foods and Lakewinds. Fresh Thyme used to carry it, but I haven’t been able to find it at my location lately.
MyBread also has new baguettes coming out…and I put in a request with Lakewinds purchasing department to get them in stock STAT! Fingers crossed.
For the photos I took to go along with this recipe, I used the MyBread original pita bread. I cut the bread in half and then into 1-inch strips. Then I put a little bit of olive oil in my cast iron skillet and cooked them evenly on both sides until they were golden brown. Perfectly crunchy on the outside and chewy inside. Yum!
I would love to try this recipe as a sauce on a burger…even better a lamb burger!!
Roasted Red Pepper and Feta Dip
- 8 Ounces Cream Cheese - Softened
- 1 Cup Greek Yogurt - or Sour Cream
- 16 Ounces Roasted Red Peppers
- 8 Ounces Feta Cheese - One block
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon White Pepper - Black Pepper works, too
- ¼ Teaspoon Salt
- It is easier to mix the cream cheese and greek yogurt (or sour cream) together when the cream cheese is at room temperature, so do that first. Then mix them together until they are well-blended. I like to use a mixer (stand or hand) for this part.
- Dice the entire jar of roasted red pepper and add to the cream cheese mixture.
- Add in feta cheese, garlic powder, onion powder, pepper and salt until it's all combined.
- Refrigerate for about 2 hours so the cream cheese can firm up again. Serve with veggies, crackers or bread.
- This can be made ahead and refrigerated overnight.
Remember to PIN this recipe for your next party!
This is what snack dreams are made of!! I can’t wait to bring it to my next Mom event.
Kari @ The Savory Celiac
Thanks, Sara!! This totally brings me back to the days when our big kids were little!
Kari this looks amazing! I can’t wait to make it, I love anything with roasted red peppers.
Kari @ The Savory Celiac
Thanks, Lauren! I think you’ll love it!!