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While browsing the hummus selection at Whole Foods a few weeks ago, I stumbled across a line of feta dips produced by Uniquely Greek. I love anything feta based and the tub was in my cart about a second later when I realized that one of the flavors offered was Creamy Buffalo.

Best decision ever.

This dip was amazing. It was creamy and salty with a spicy note from the addition of jalapenos. I drizzled it over lettuce, cherry tomatoes and chopped cucumber for a quick and easy greek salad (and other salads as well).

Then my dip ran out and I wanted to cry. I made a special trip to Whole Foods just to replace my beloved dip. I decided to try the Red Pepper flavor and I like it just as much. It didn’t have the spice of the creamy buffalo. Instead there was a sweet mellow flavor imparted by the roasted red peppers.

When I finished all the dip in about 3 days, instead of rushing to the store in a panic, I realized that I probably should try to save a little money and make my own at home.

After searching the web I found a similiar looking recipe on The Lean Green Bean.

Roasted Red Pepper Feta Dip (adapted from the Lean Green Bean)
1 red bell pepper
1 heaping tbsp of chopped garlic
1/2-3/4 cup plain Greek yogurt
1 can of cannellini beans (rinsed and drained)
1 tsp cayenne pepper
1 cup crumbled feta


Chop the bell pepper into large pieces and broil until the edges are blackened.
Place bell pepper in a food processor and add all other ingredients (except feta).
Process to desired consistency.

Add the crumbled feta and pulse several times until mixed well.

Note: This dip starts out with a thin texture but once it chills in the fridge it takes on the texture of a thick hummus.
It was delicious. Not exactly like the dip I bought from Whole Foods because it is a lot healthier (the cream cheese is replaced with greek yogurt and white beans). That's fine with me though because it means I don't have to feel as guilty when I polish off the container in 3 days 😉


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