Go Back
–+ servings
red pepper and feta dip sprinkled with parsley in a small bowl.
Print

Red Pepper and Feta Dip

This creamy, flavorful red pepper and feta dip is quick, budget-friendly, and perfect with veggies and crackers. Ready in under 10 minutes.
Course Appetizer
Cuisine Greek
Diet Diabetic, Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Servings 6 servings
Calories 161kcal
Author Adina

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
US - EU

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

  1. 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.
  2. Cream cheese: If using block cream cheese, let it soften a bit first. The spreadable version is ready to use immediately.
  3. 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.
  4. 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.
  5. Adjust the taste by adding more lemon juice or honey, a little at a time. Stir well and taste between each addition.

Nutrition

Serving: 1/6 of the dish | Calories: 161kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 1087mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 770IU | Vitamin C: 23mg | Calcium: 169mg | Iron: 1mg