Feta Dip with Roasted Red Peppers and Grilled Artichokes 🧀

Name: Feta Dip with Roasted Red Peppers and Grilled Artichokes 🧀
Prep time: 30 min
Cook time: 10 min
Yield: 3 cups (750 ml)
Cuisine: Québécoise
Ingredients: 2 teaspoons olive oil; 1½ red bell peppers, sliced into strips; 1 can (14 oz / 398 ml) artichoke hearts, well drained and quartered; 1 large garlic clove, finely minced; 1 tablespoon white wine; 200 g (about 1⅓ cups) feta cheese, finely crumbled; 1 green onion, finely chopped; ¼ cup (60 ml) plain Greek yogurt (0%); ¼ teaspoon paprika; Salt and freshly ground black pepper

Preparation 30 min
Cooking 10 min
Servings 3 cups (750 ml)
Freezing I do not suggest

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Ingredients for my feta dip

2 teaspoons olive oil
1½ red bell peppers, sliced into strips
1 can (14 oz / 398 ml) artichoke hearts, well drained and quartered
1 large garlic clove, finely minced
1 tablespoon white wine
200 g (about 1⅓ cups) feta cheese, finely crumbled
1 green onion, finely chopped
¼ cup (60 ml) plain Greek yogurt (0%)
¼ teaspoon paprika
Salt and freshly ground black pepper

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Preparation

In a large skillet over medium heat, add 1 teaspoon of the olive oil. Add the red pepper strips, artichoke hearts, and garlic, then season with salt and pepper. Sauté for 2 to 3 minutes until lightly browned. Add the white wine and continue cooking for 3 to 4 minutes, or until the peppers are tender. Transfer to a large bowl and let cool for 15 minutes.
Add the feta and green onion to the cooled pepper mixture. Transfer everything to a food processor and blend until smooth. Add the Greek yogurt, paprika, and remaining olive oil, then mix well with a spoon. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
Serve with grilled pita, fresh vegetables, or croutons.