Roasted Red Pepper and Feta Dip is a bright and tasty treat that combines the smoky sweetness of roasted red peppers with the salty creaminess of feta cheese. It’s smooth, a little tangy, and perfect for spreading or dipping. You’ll notice the mix of rich flavors that make it both fresh and satisfying all at once.
I love making this dip when friends come over because it’s so easy to whip up and always disappears fast. A quick blend in the food processor is all it takes, and it feels a little fancy without any fuss. I often add a splash of olive oil and a sprinkle of oregano to boost the flavors even more—simple things that make a big difference.
My favorite way to enjoy this dip is with crunchy pita chips or fresh veggie sticks like cucumber and carrot. It’s also great spread on toasted bread for a quick snack or light lunch. Whenever I bring this dip to a gathering, people always ask for the recipe, which feels like a nice little win!
Key Ingredients & Substitutions
- Roasted Red Peppers
- Using fresh roasted peppers adds a smoky depth, but jarred ones work great and save time. Just make sure to drain well to avoid watery dip.
- Feta Cheese
- This gives the dip its tangy, salty punch. If you want a milder taste, try substituting with ricotta or goat cheese, which also blend smoothly.
- Cream Cheese & Greek Yogurt
- These create a creamy texture and soften the tang of feta. Sour cream can replace Greek yogurt if needed, and you can use full fat for richness or light versions for fewer calories.
- Garlic & Lemon Juice
- Minced garlic adds sharpness, while lemon juice brightens the flavors. Fresh lemon juice is best, but bottled works in a pinch.
- Olive Oil & Spices
- Olive oil adds smoothness and richness, plus a drizzle on top for extra flavor and shine. Smoked paprika brings a slight smokiness, but sweet paprika is a good alternative if you prefer less heat.
How Do I Get Smooth, Creamy Dip Without It Being Too Runny?
Achieving the perfect blender consistency can be tricky. Here’s how to get it right:
- Start by blending the solid ingredients (peppers and cheeses) until coarse.
- Add olive oil gradually to help it blend smoothly without thinning the dip too much.
- If it feels thick, add water or more olive oil one teaspoon at a time until creamy but still spreadable.
- Scrape down the bowl often to make sure everything blends evenly.
- Avoid over-blending; you want a little texture to keep it interesting.
Following these tips helps you get a velvety dip that’s perfect for scooping with pita chips or spreading on bread.
Equipment You’ll Need
- Food processor – makes blending the peppers and cheese smooth and easy.
- Measuring cups and spoons – help you get the right amounts of cream cheese, feta, and spices.
- Sharp knife – useful for chopping garlic and herbs finely.
- Cutting board – keeps your workspace clean and safe while prepping ingredients.
- Mixing bowl – to transfer the dip if you want to add toppings or adjust seasoning before serving.
Flavor Variations & Add-Ins
- Add a roasted jalapeño for a spicy kick that complements the smoky peppers.
- Stir in chopped olives for a briny twist that boosts Mediterranean flavors.
- Mix in fresh dill or mint instead of parsley for a refreshing herbal note.
- Swap cream cheese for labneh to make the dip tangier and creamier in a traditional style.
Roasted Red Pepper and Feta Dip
Ingredients You’ll Need:
Main Ingredients:
- 2 large roasted red bell peppers (jarred or fresh roasted)
- 1 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons Greek yogurt or sour cream
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Pita bread or pita chips, for serving
How Much Time Will You Need?
This delicious dip takes about 10 minutes to prepare. If you’re roasting fresh peppers, add an extra 15-20 minutes for roasting and cooling. It’s simple and quick—perfect for a last-minute snack or party appetizer!
Step-by-Step Instructions:
1. Prepare the Peppers:
If you’re roasting fresh peppers, place them over an open flame or under your oven’s broiler until the skin chars and blisters. Put the hot peppers into a bowl and cover with plastic wrap for about 10 minutes. This softens the skin and makes peeling easy. Then peel off the skin, remove the seeds and stems. If using jarred roasted peppers, just drain and pat dry.
2. Blend the Dip:
Put the roasted red peppers, feta cheese, cream cheese, Greek yogurt, minced garlic, lemon juice, olive oil, and smoked paprika into a food processor. Blend everything until smooth and creamy, stopping to scrape down the sides if needed. If the dip feels too thick, add a teaspoon or two of water or olive oil and blend again until you get the perfect texture.
3. Season and Serve:
Taste your dip and add salt, pepper, and crushed red pepper flakes if you like a little heat. Blend briefly just to mix the seasoning. Transfer the dip to a serving bowl and drizzle a bit of olive oil on top. Sprinkle extra crumbled feta and chopped parsley or cilantro for a fresh finish. Serve it with warm toasted pita bread or pita chips for dipping.
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Yes, jarred roasted red peppers work great and save time! Just be sure to drain them well and pat dry to avoid excess moisture in the dip.
How Should I Store Leftover Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the dip a good stir before serving again, and let it come to room temperature for best flavor.
Can I Make This Dip Ahead of Time?
Absolutely! The dip can be made up to a day ahead. Just cover and refrigerate it, allowing the flavors to meld. Bring it out 20 minutes before serving for a creamier texture.
What Can I Serve With This Dip?
This dip pairs wonderfully with warm pita bread, pita chips, fresh veggies like cucumbers and carrots, or even as a spread on sandwiches and wraps.