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Roasted Red Pepper Dip with Pita Chips
Published October 17, 2026
Prep10 min
Cook20 min
Total30 min
Servings4
Here's a super simple dip that highlights colorful peppers and pita chips. Perfect for appetizers or a light meal. Roast the peppers in the oven, mix with cream cheese, and you're done!
In this week's flyerpoivronscroustilles de pita
Ingredients
Number of servings4
| Ingredient | Amount | Metric |
|---|---|---|
| Noname Naturally Imperfect mixed peppers | 3 | 3 piece |
| olive oil | 1 tbsp | 15 ml |
| garlic clove, minced | 1 | 1 piece |
| cream cheese, softened | 250 g | 250 g |
| plain Greek yogurt | ¼ cup | 60 ml |
| salt | ½ tsp | 5 ml |
| pepper | ¼ tsp | 0 ml |
| Cedar Valley pita chips | 1 bag | 180 g |
Directions
- Preheat oven to 425°F (220°C). Cut peppers in half, remove seeds and membranes, and place on a parchment-lined baking sheet, skin side up.
- Brush lightly with olive oil and roast for about 20 minutes, until skin is charred and peppers are tender.
- Remove from oven, let cool slightly, then peel peppers and chop coarsely.
- In a bowl, mix chopped peppers, garlic, cream cheese, yogurt, salt, and pepper. Stir well.
- Serve dip with Cedar Valley pita chips.
Nutrition facts (per serving)
- Calories
- 310 kcal
- Protein
- 7 g
- Carbs
- 24 g
- Fat
- 21 g
Equipment
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