Search For:

Share This

Mediterranean Dip

Submitted by  Sarah Fritschner


  • 10- to 12-oz roasted, peeled red bell peppers
  • 2 Tbsp pesto
  • 8 oz feta cheese
  • 8 oz cream cheese


Drain peppers and combine in blender with pesto. Blend until smooth. Add feta and blend. Cut cream cheese into eight chunks and add to blender one at a time (scrape sides as you blend). Makes 3 cups. Good with vegetables and crackers. 

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.