Description
This Mediterranean Olive & Roasted Red Pepper Dip is a vibrant, flavorful blend that transports you to the Mediterranean. It combines smoky roasted peppers, briny olives, tangy feta, and aromatic herbs into a versatile spread. Perfect as a dip, sauce, or spread, it’s rich yet refreshing, salty yet slightly sweet, and boasts a perfect balance of texture and tang. It’s naturally vegetarian and gluten-free, quick to make, and ideal for entertaining.
Ingredients
Scale
- 1 ½ cups roasted red peppers (from a jar or freshly roasted)
- 1 cup mixed olives (green, Kalamata, or your favorite blend, pitted)
- 2 garlic cloves
- ¼ cup crumbled feta cheese
- ¼ cup toasted walnuts or almonds (optional, for texture)
- 2 tbsp fresh parsley or basil
- 1 tsp red wine vinegar or lemon juice
- ⅓ cup extra virgin olive oil
- ½ tsp smoked paprika (optional but recommended)
- Salt and black pepper, to taste
Instructions
- Prepare the Ingredients: If using jarred roasted peppers, drain well. If roasting your own, char whole peppers over an open flame or in the oven until blackened, then peel and remove seeds.
- Combine in Food Processor: Add roasted red peppers, olives, garlic, feta, nuts (if using), parsley, vinegar or lemon juice, and smoked paprika to a food processor. Pulse several times until coarsely blended.
- Add Olive Oil: While pulsing, slowly drizzle in extra virgin olive oil until the mixture reaches your desired consistency — smooth or slightly chunky.
- Taste & Adjust: Season with salt and black pepper as needed. Keep in mind the Mediterranean roasted red olives and feta are already salty.
- Serve or Store: Transfer the Mediterranean olive and roasted red pepper dip to a jar or serving bowl. Drizzle with a bit of extra olive oil and garnish with fresh herbs. Serve immediately or refrigerate for at least 1 hour to let flavors meld.
Notes
- Drain roasted red peppers and olives well before blending to prevent a watery dip.
- Adjust the consistency by adding more extra virgin olive oil for a smoother dip.
- Store the Mediterranean olive spread in a sealed jar or airtight container in the refrigerator for up to 7 days, or freeze in small portions for up to 2 months.
- Do not over-blend; you want some texture in your Mediterranean roasted red olives dip.
- Let the Mediterranean roasted red olive dip rest for at least an hour for flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 2g
- Sodium: Varies
- Fat: 10g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: Varies