Description
This Red Pepper Feta Dip with Roasted Potatoes & Chickpeas is a creamy, flavor-packed Mediterranean-inspired dish that’s perfect for lunch, dinner, or entertaining. Smooth whipped feta blended with roasted red peppers, garlic, and Greek yogurt creates a rich base for crispy roasted potatoes, seasoned chickpeas, and a fresh walnut-parsley topping. It’s an easy vegetarian recipe that feels special while using simple everyday ingredients.
Ingredients
Scale
For the Roasted Potatoes & Chickpeas
- 2 large baking potatoes, cubed
- 1 (14 oz / 400g) can chickpeas, drained
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon flaky salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 whole head garlic
For the Red Pepper Feta Dip
- 1 roasted red pepper (jarred)
- 7 ounces (200g) feta cheese
- ⅔ cup (150g) Greek yogurt
- 3 cloves roasted garlic
- Juice from the roasted lemon
- 1 tablespoon oil from the jarred roasted peppers
- 1 teaspoon black pepper
For the Walnut & Pepper Topping
- 1 roasted red pepper (jarred), finely diced
- ¼ cup fresh parsley, finely chopped
- ¼ cup walnuts, finely chopped
- Chili flakes, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Add cubed potatoes and drained chickpeas to a baking dish. Drizzle with olive oil and season with thyme, rosemary, salt, and black pepper. Toss well to coat.
- Add the halved lemon and whole head of garlic to the baking dish.
- Roast for 45 minutes, removing the lemon and garlic after 30 minutes. Flip the potatoes and continue roasting until golden and crispy.
- While the potatoes finish cooking, prepare the feta dip. Add the roasted red pepper, feta cheese, Greek yogurt, roasted garlic cloves, lemon juice, roasted pepper oil, and black pepper to a food processor.
- Blend until smooth and creamy. Refrigerate until ready to serve.
- Prepare the topping by combining the diced roasted red pepper, chopped parsley, and walnuts in a small bowl.
- Toss the roasted potatoes and chickpeas with three-quarters of the walnut mixture, reserving the rest for garnish.
- Spread the whipped feta dip onto a large serving platter.
- Top with the roasted potatoes and chickpeas.
- Finish with the remaining walnut topping and a sprinkle of chili flakes if desired.
- Serve immediately and enjoy.
Notes
- For extra crispy potatoes, spread them in a single layer and avoid overcrowding the baking dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The whipped feta can be made up to 2 days in advance.
- Swap walnuts for pistachios or almonds if preferred.
- Add grilled chicken, shrimp, or salmon for additional protein.
- Use full-fat Greek yogurt for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 40 mg