We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana
Ingredients
- 2 large sweet red peppers, halved and seeded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh rosemary
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup finely chopped oil-packed sun-dried tomatoes
- 2 garlic cloves, minced
- 1 teaspoon onion salt
- 2 cups crumbled feta cheese
- Pita chips
Directions
- Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces.
- In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftover dip.
