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Snack recipe · from the recipe book

Roasted Red Pepper Feta Whip with Toast

A tangy, salty whipped feta and roasted red pepper dip with a gentle chili kick, spread on crisp whole-grain toast.

Roasted Red Pepper Feta Whip with Toast

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 1 tbsp15 gOlive oil
  • 2 cloves6 gGarlicpeeled
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tsp10 gLemon juice
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gCrushed red pepper
  • 2½ tbsp chopped20 gWalnutschopped
  • 4 slices128 gWhole-wheat breadcut into triangles
  • 1½ tbsp chopped5 gFresh parsleychopped

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Rub the red bell pepper halves and the garlic cloves with half of the olive oil. Lay the red bell pepper halves skin side up on the pan and tuck the garlic underneath.
  3. Roast for 20 to 25 minutes, until the red bell pepper skins blister and char. Cover the red bell pepper halves with foil and let them steam for 10 minutes, then peel off the skins.
  4. While the red bell pepper halves steam, toast the walnuts on a corner of the pan in the cooling oven for 3 to 4 minutes, until fragrant.
  5. Arrange the bread triangles on the pan and toast in the oven for 5 to 6 minutes, until crisp.
  6. In a food processor, blend the feta and Greek yogurt until smooth and fluffy.
  7. Add the peeled roasted red bell pepper, roasted garlic, lemon juice, smoked paprika and crushed red pepper flakes and pulse until mostly smooth with a few flecks of red bell pepper.
  8. Spoon the dip into a bowl, drizzle with the remaining half of the olive oil, and scatter the toasted walnuts and parsley on top.
  9. Serve with the warm whole-wheat toast for dipping.

Contains: Milk, Tree nuts, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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