Baked Mediterranean Fourth Layer Dip with Roasted Red Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered Mediterranean-inspired dip with roasted red peppers, creamy feta, olives, and herbs perfect for summer gatherings. This mediterranean-inspired snacks (mediterranean, vegetarian) ready in about 15 minutes blends chopped roasted red peppers, crumbled feta cheese, Greek yogurt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup Greek yogurt, 1 cup crumbled feta cheese, 1 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until creamy and evenly blended.
  2. Step 2: Spread half of the yogurt-feta mixture evenly into a shallow 8x8 inch baking dish. Layer 1 cup chopped roasted red peppers evenly over the yogurt-feta base.
  3. Step 3: Top the peppers with the remaining yogurt-feta mixture, then sprinkle 1/2 cup sliced black olives, 1/2 cup finely diced cucumber, and 2 tbsp chopped fresh dill over the top.
  4. Step 4: Chill the dip in the refrigerator for at least 30 minutes to let flavors meld. Serve chilled with pita chips for dipping.

Frequently asked questions

How long does Baked Mediterranean Fourth Layer Dip with Roasted Red Peppers take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Mediterranean Fourth Layer Dip with Roasted Red Peppers?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Mediterranean Fourth Layer Dip with Roasted Red Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mediterranean Fourth Layer Dip with Roasted Red Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Mediterranean Fourth Layer Dip with Roasted Red Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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