Spicy Roasted Red Pepper Dip

5 Ingredient Spicy Roasted Red Pepper Dip


  • 6 oz feta cheese, crumbled
  • 4 oz cream cheese, softened to room temperature
  • 4 roasted red peppers, skinned and seeded (you can use jarred roasted red peppers if you rinse and drain them)
  • 2 cloves garlic, minced
  • 1 teaspoon canned chipotle in adobo, minced (plus more, to taste)
  • Parsley, to garnish (optional)
  • Pita chips, vegetables, or pretzels, to serve
  1. In a food processor, combine the feta and cream cheese. Process until the cheese is whipped and fluffy.
  2. Add in the roasted red peppers, garlic, and chipotle. Process until smooth and well-combined. Taste and add more chipotle if desired.
  3. Cover and refrigerate until ready to serve (the dip tastes best if chilled overnight).
  4. Garnish with parsley and serve with pita chips

Corn with caramelized onion



  • 2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
  • 2 tablespoons olive oil
  • 2 red bell peppers, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon chili powder

I swapped the cilantro/chili powder for more garlic & onion, used butter instead of olive oil.