Roasted Red Pepper and Feta Dip
This Roasted Red Pepper and Feta Dip is a bright and flavorful blend that’s full of creamy feta cheese and sweet, smoky roasted red peppers. It’s got a smooth texture…
Tip: save now, cook later.This Roasted Red Pepper and Feta Dip is a bright and flavorful blend that’s full of creamy feta cheese and sweet, smoky roasted red peppers. It’s got a smooth texture with just enough tang from the cheese and a little kick from some garlic or spices. It’s the kind of dip that’s simple but tastes special, perfect for snacks or parties.
I love making this dip because it feels fresh and colorful, and it takes just a few minutes to whip up. I usually roast my own peppers for that extra smoky touch, but jarred roasted peppers work just fine, too. A quick tip: give it a little chill in the fridge before serving—this helps the flavors come together even better.
My favorite way to enjoy this dip is with warm pita bread or crisp veggies for dipping. It’s also great spread on sandwiches or crackers for a quick snack. Every time I bring it to a gathering, it’s the first thing to disappear, and people always ask me for the recipe—which tells you just how tasty it is!
Key Ingredients & Substitutions
Roasted Red Peppers: These give the dip its sweet, smoky flavor. You can roast your own for best taste, but jarred roasted peppers work well and save time.
Feta Cheese: The creamy, tangy heart of this dip. Use full-fat feta for richness. For a dairy-free version, try a vegan feta or firm tofu with a bit of lemon juice.
Greek Yogurt or Sour Cream: Adds smoothness and a bit of tang. Greek yogurt is my favorite because it’s thick and healthy. Sour cream is a good swap if you want it richer.
Garlic: Fresh garlic makes a big flavor difference. Roasted garlic could also work for a milder taste.
Smoked Paprika: This spice adds a subtle smoky depth. If you don’t have it, regular paprika or a pinch of cayenne can add a nice kick.
How Do You Get a Smooth, Creamy Texture in This Dip?
The key is blending well so all ingredients come together smoothly. Here’s what helps:
- Use a food processor or strong blender for even mixing.
- Start by pulsing the roasted peppers and feta first to break them down.
- Add olive oil and yogurt gradually while blending to get a creamy consistency.
- If it’s too thick, add a teaspoon of water or more olive oil until you like the texture.
- Taste and adjust seasoning last—salt, pepper, lemon juice—to balance flavors well.
Chilling the dip for at least 30 minutes helps the flavors to blend and the texture to firm up, making it even better when served.
Equipment You’ll Need
- Food processor or blender – makes the dip smooth and creamy quickly without lumps.
- Knife and cutting board – for chopping garlic and any fresh herbs you add.
- Measuring spoons – to get the right amounts of olive oil, lemon juice, and spices.
- Serving bowl – to present your dip nicely and allow for easy dipping.
- Spoon or spatula – for scraping the blender and serving the dip.
Flavor Variations & Add-Ins
- Add a roasted jalapeño or a pinch of cayenne for a spicy kick that brightens up the dip.
- Swap feta for goat cheese for a creamier, tangier flavor that’s still rich.
- Mix in fresh herbs like dill or basil to add a fresh, vibrant twist that pairs well with the peppers.
- Stir in a handful of toasted pine nuts or chopped walnuts for crunch and nutty depth.
How to Make Roasted Red Pepper and Feta Dip?
Ingredients You’ll Need:
- 2 large roasted red bell peppers (jarred or homemade)
- 1 cup crumbled feta cheese
- ½ cup Greek yogurt or sour cream
- 1-2 cloves garlic, minced
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Additional crumbled feta (for garnish)
- Optional: pinch of crushed red pepper flakes for heat
How Much Time Will You Need?
This recipe takes about 15 minutes of active preparation. If you need to roast your own peppers, add about 20-30 minutes for roasting and peeling. After blending, a 30-minute chill in the fridge is great for flavors to meld but is optional if you’re in a hurry.
Step-by-Step Instructions:
1. Preparing the Roasted Peppers:
If using fresh peppers, roast them until the skin is blackened and blistered. Then place them in a sealed container for 10 minutes to steam. Peel off their skin, remove the seeds, and roughly chop. If you’re using jarred peppers, just drain them well.
2. Blending the Dip:
Put the roasted peppers, crumbled feta, Greek yogurt (or sour cream), minced garlic, olive oil, lemon juice, and smoked paprika into a food processor or blender. Blend until smooth and creamy.
3. Seasoning & Finishing Touches:
Taste your dip and add salt, pepper, and optional crushed red pepper flakes if you like a little heat. Blend briefly again if you add any seasoning. Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with extra feta and chopped parsley.
4. Serving:
Serve your roasted red pepper and feta dip chilled or at room temperature with warm pita bread, crackers, or fresh vegetable sticks. Enjoy!
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Yes, jarred roasted red peppers work perfectly and save time. Just make sure to drain them well before blending to avoid extra liquid in the dip.
How Long Can I Store This Dip?
This dip keeps well in an airtight container in the fridge for up to 3-4 days. Give it a good stir before serving, and add a drizzle of olive oil to freshen it up if needed.
Can I Make This Dip Ahead of Time?
Definitely! In fact, making it a few hours or the day before really helps the flavors meld together. Just cover and chill it in the fridge until ready to serve.
What Can I Serve with Roasted Red Pepper and Feta Dip?
It’s great with warm pita bread, crackers, or fresh veggies like cucumber, carrots, and bell pepper strips. It also makes a tasty spread on sandwiches or wraps!
