This red pepper and feta dip is everything a good dip should be: creamy, flavorful, scoopy, spreadable, low-budget, and ready in under 10 minutes. Serve it with crispy veggies and crackers.
The roasted red pepper and feta dip is one of my go-to dips whenever we have company or need something quick and tasty for a family TV night or when friends drop by on short notice. I always have a jar of roasted red peppers in the pantry, and I can’t even remember a time when there wasn’t at least one block of feta and plenty of cream cheese in the fridge.
All it takes to get this dip ready is to grab the ingredients and toss them in the food processor - quick, easy, and always a delight.
Check out more delicious, fast dips made in the food processor, like this incredible Butter Bean Hummus - I made it again just yesterday, and I can’t stop eating it. It’s the best! The Cottage Cheese Dip and the Ricotta Honey Dip are also delicious.
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Recipe ingredients
Feta: Use good-quality feta from a block, never crumbled feta. The best feta for this dip comes in blocks, either packed in brine (often in cans or tubs) or in plastic with some liquid. Brined feta is creamier and more flavorful, making it the best choice. If you can, go for Greek, Bulgarian, or Turkish feta, as they tend to have the best texture and taste.
- If you have more feta, try something different, like these Feta and Spinach Muffins or this Pumpkin Feta Pizza.
Cream cheese: If using block-style cream cheese, let it soften a bit first. The spreadable kind is ready to use right away. Make this Dill Pickle Cheese Ball, too; you will love it!
Red peppers: I usually use roasted red peppers from a jar for convenience, but if you roast them yourself, the dip will be even better. For this dip, it's best to use roasted red peppers without too much vinegar, as a strong tangy taste can overpower the feta. If they taste too sour, a quick rinse helps.
Other ingredients: 1 or 2 garlic cloves (to taste), sweet paprika powder, red pepper flakes, oregano, a touch of lemon juice, honey, olive oil, fine sea salt, and ground black pepper.
For full details on the ingredients and quantities, check the recipe card.
How to make red pepper and feta dip?
Step #1: Gather all the ingredients and place them in the food processor.
Step #2: Blend until as smooth as you like - slightly grainy from the feta or completely creamy. Stop to scrape down the sides of the food processor a few times. Transfer to a bowl and cover.
Tips
Roast the red peppers: Place the halves, cut side down, on a baking sheet lined with parchment paper. Roast in a preheated oven at 430°F/220°C for about 25–30 minutes or until the skins are charred and blistered. Transfer to a bowl, place a piece of plastic wrap directly on top of the peppers, and let them steam for 10 minutes. Peel off the skins and use the peppers as needed.
If you don't own a food processor, you can use a blender or an immersion blender. A blender works well, though you might need to stop and scrape the sides a few times.
An immersion blender (stick blender) is a great alternative if you have a deep bowl to blend in, offering similar results with less clean-up.
You can also mash the ingredients by hand, but it will take more effort, and the texture will be chunkier.
Storage
Store the roasted pepper feta dip in an airtight container in the refrigerator for up to 4 days. Stir before serving, as it may thicken slightly when chilled.
You can make it ahead of time - it tastes even better the next day when the flavors have had time to meld.
The roasted pepper dip with feta is not suitable for freezing.
Serving suggestions
This red pepper and feta dip is inspired by Htipiti, a Greek-style dip made with feta cheese and roasted red peppers that is often served as part of a mezze platter.
This type of mezze plate was a regular feature during our holiday in Greece last year. Along with the feta and red pepper dip, it included yellow split pea dip, tzatziki, roasted zucchini and peppers, eggplant dip, tuna salad, olives, and - my favorite - dolmades.
This dip is perfect with crispy veggies like cucumber, carrots, or bell peppers. It also pairs well with crackers, pita chips, or toasted baguette slices.
Try it as a spread on sandwiches or wraps - or even as a topping for grilled meats or roasted vegetables.
More delicious appetizers
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📖 Recipe
Red Pepper and Feta Dip
Equipment
- Food processor
Ingredients
- 5.5 oz feta Note 1
- 3.5 oz cream cheese Note 2
- 2 large halves roasted red pepper about 2.5 oz 70 g Notes 3, 4
- 1 garlic clove or 2, to taste
- 1 teaspoon sweet paprika powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes more or less to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine sea salt more to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice Note 5
- ½ teaspoon honey Note 5
- parsley or other fresh herbs to sprinkle over the dip
Instructions
- Gather the ingredients: Break the feta into smaller pieces and place them in the food processor. Add the roughly chopped peppers and the rest of the ingredients.5.5 oz feta + 3.5 oz cream cheese + 2 large halves roasted red pepper + 1 garlic clove + 1 teaspoon sweet paprika powder + ½ teaspoon oregano + ¼ teaspoon red pepper flakes + ¼ teaspoon ground black pepper + ¼ teaspoon fine sea salt + 1 tablespoon extra virgin olive oil + 1 tablespoon lemon juice + ½ teaspoon honey
- Blend the dip until smooth. You can leave it slightly grainy (from the feta) or blend it completely smooth, depending on your preference. Scrape down the sides of the food processor a couple of times to ensure everything blends evenly.
- Store red pepper feta dip: Transfer to a serving bowl and cover with plastic wrap or store in an airtight container. Store the red pepper and feta dip in an airtight container in the refrigerator for up to 4 days. Stir before serving, as it may thicken slightly when chilled. Sprinkle with chopped herbs before serving.parsley
Notes
- Feta: Use good-quality block feta, either packed in brine (cans, tubs) or in plastic with some liquid. Brined feta is creamier and more flavorful, so it's the best choice. Greek, Bulgarian, or Turkish feta are great.
- Cream cheese: If using block cream cheese, let it soften a bit first. The spreadable version is ready to use immediately.
- Red peppers: I typically use jarred roasted red peppers for convenience, but roasting your own makes the dip even better. Choose peppers with little vinegar, as a strong tang can overpower the feta. If they're too sour, a quick rinse helps.
- Roasting red peppers: Place red pepper halves, cut side down, on a parchment-lined baking sheet. Roast in a preheated oven at 430°F/220°C for 25–30 minutes or until the skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins and use the peppers as needed.
- Adjust the taste by adding more lemon juice or honey, a little at a time. Stir well and taste between each addition.
Adina says
This is our go-to dip when it has to go really fast!