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Snack recipe · from the recipe book

Whipped Roasted Red Pepper Feta Cottage Dip

A silky, tangy whipped dip with sweet charred red bell pepper, salty feta, garlic and a hint of chili, scooped up with cool, crunchy cucumber and carrot sticks.

Whipped Roasted Red Pepper Feta Cottage Dip

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 2 cloves6 gGarlicunpeeled cloves
  • 2¼ tsp10 gOlive oil
  • 1½ cups340 gCottage cheese, 2%
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 2 tsp10 gLemon juice
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ cup leaves6 gFresh basiltorn
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

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, and place the red bell pepper halves cut side down on the pan with the garlic.
  3. Roast for 20 to 25 minutes, until the red bell pepper skins are blistered and charred; pull the garlic out after about 15 minutes, once soft.
  4. While the red bell pepper roasts, cut the cucumber and carrot into sticks and set them aside.
  5. Cover the roasted red bell pepper with foil and let it steam for 10 minutes, then peel off the skins and squeeze the garlic from its peels.
  6. In a food processor, blend the roasted red bell pepper, roasted garlic, cottage cheese, feta, lemon juice and oregano until very smooth and whipped, about 2 minutes.
  7. Spoon the dip into a bowl, drizzle with the remaining half of the olive oil, and top with the red pepper flakes and basil.
  8. Serve the dip with the cucumber and carrot sticks.

Contains: Milk.

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

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