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

Don't Leave! Sign up for Kentucky Living updates ...
  • This field is for validation purposes and should be left unchanged.