Creamy Roasted Red Pepper Antipasto Dip with Feta and Artichokes
This Roasted Red Pepper Antipasto Dip is a creamy, flavorful blend of roasted red peppers, feta cheese, artichoke hearts, and Kalamata olives. Perfect for gatherings or a cozy night in, it’s easy to make and packed with Mediterranean flavors. Serve it with crackers, bread, or veggies for a delightful appetizer that’s sure to impress.
Ingredients
- 12 oz roasted red peppers, drained and chopped
- 8 oz cream cheese, softened
- 4 oz feta cheese, crumbled
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup sun-dried tomatoes, drained and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Drain and chop the roasted red peppers, artichoke hearts, Kalamata olives, and sun-dried tomatoes. Mince the garlic and chop the fresh basil.
- Mix the Base: Combine softened cream cheese and crumbled feta cheese in a large bowl until smooth.
- Add the Vegetables: Fold in the chopped roasted red peppers, artichoke hearts, Kalamata olives, and sun-dried tomatoes.
- Incorporate the Flavors: Stir in minced garlic, chopped basil, olive oil, and red pepper flakes (if using). Season with salt and pepper.
- Chill and Serve: Cover and refrigerate for at least 30 minutes. Serve chilled with crackers, bread, or vegetables.