Greek-Style Low-Fat Roasted Red Pepper Feta Dip Recipe

Heat the oven to 400°F (200°C). Roast the red peppers on a tray for about 45–50 minutes, until the skins blister and darken. Cover for 5 minutes so the skins peel off easily.

Peel off the skins and remove the seeds. Roughly chop the pepper flesh.

Add peppers, red wine vinegar, sugar, and cayenne to a food processor. Blend until smooth.

Add the crumbled feta. Pulse briefly so it stays slightly textured instead of fully pureed.

Spoon into a bowl. Chill for 15 minutes to let the flavors settle, then serve with bread, crackers, or veggie sticks.