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Red Pepper and Feta Spread

2 cups (16, 1/8 servings)


Under 30 Minutes

Nutritional Facts Per Serving

2.2 g
2 g
0.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 62
  • Fat 5.2 g
    • Saturated   1.8 g
    • + Trans 
  • Cholesterol 10 mg
  • Sodium   203 mg
  • Carbohydrate 2 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 2.2 g
    • Vitamin A 4 %
    • Vitamin C 27 %
    • Calcium 5 %
    • Iron 1 %


Combine the yogurt, mayonnaise and pesto in a medium bowl. Mix in remaining ingredients. Cover and refrigerate until needed. Can be made a day in advance of serving. When needed, transfer to a decorative bowl, set on a platter and surround with things such as sliced, toasted baguette, crackers or wedges of pita.

Note: Roasted red peppers are sold in jars in the pickle aisle.

Recipe Options: Instead of store-bought, you could make this spread with homemade roasted red peppers. To prepare them, place two medium red bell peppers in a small baking pan lined with parchment paper. Roast at 375 degrees F for 30 to 40 minutes, turning peppers once or twice, or until the skins are blistered. Remove the pan from the oven and cover with foil. Let the peppers sit 20 minutes. Uncover the peppers and slip off the skins. Cut the peppers in half and remove the seeds, and they are ready to use.

Serving Suggestions

This dip can be served as an appetizer as noted in the recipe; it could also be used to make a tasty bagel brunch or lunch. To do that, set the bowl of spread on a large platter and surround with toasted bagels. Accompany with bowls of alfalfa or other sprouts, sliced cucumber, diced red onion and/or capers. Let diners spread the bagels with red pepper feta spread and top, as desired, with the other ingredients.

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