Roasted Red Pepper and Feta Dip
Roasted Red Pepper and Feta Dip is a delightful blend of smoky, sweet roasted red peppers and tangy, creamy feta cheese. It's smooth with just a little bit of texture…
Tip: save now, cook later.Roasted Red Pepper and Feta Dip is a delightful blend of smoky, sweet roasted red peppers and tangy, creamy feta cheese. It’s smooth with just a little bit of texture that makes it perfect for spreading or dipping. This dip brings together vibrant colors and bold flavors that instantly brighten up any snack or appetizer table.
I love making this dip because it feels fancy but is so easy to whip up. One tip I’ve picked up is to roast the peppers yourself if you can—it really brings out that deep, smoky sweetness that makes the dip extra special. Plus, blending everything until it’s just right gives it that perfect creamy consistency that everyone seems to enjoy.
Whenever I serve this dip, I like to pair it with warm pita bread or fresh veggie sticks. It’s also a hit when spooned onto sandwiches or served alongside grilled meats. Friends always ask me for the recipe, which tells me that it’s definitely a crowd-pleaser. It’s one of those simple yet memorable dishes that adds a little something extra to any gathering.
Key Ingredients & Substitutions
Roasted red peppers: Freshly roasted ones add the best smokiness, but jarred red peppers work great too and save time. Just rinse jarred peppers if they’re packed in oil or vinegar for a milder flavor.
Feta cheese: Its tangy and salty flavor is very important here. If you want a milder cheese, try goat cheese or ricotta. For a dairy-free option, try a vegan feta or cashew-based cheese.
Cream cheese: This adds creaminess to balance the tang of feta. You can swap for Greek yogurt or sour cream for a lighter feel. Make sure it’s softened for easy blending.
Smoked paprika: Adds warmth and a mild smokiness. If you don’t have it, regular paprika or a pinch of chili powder works fine, depending on how much heat you want.
How Do You Get Smooth, Creamy Texture in This Dip?
The key to the perfect dip texture is blending everything well but not overdoing it. Here’s how:
- Use a food processor or a powerful blender for smooth results.
- Make sure the cream cheese is soft; it blends more evenly.
- Scrape down the sides once or twice while blending to mix everything equally.
- Finish with olive oil drizzle on top to add richness and moisture.
This helps you get that creamy, spreading texture that’s not too thick or too runny. If it feels too thick, a splash of water or more olive oil helps loosen it up.
Equipment You’ll Need
- Food processor – this makes blending the peppers and cheese into a smooth dip quick and easy.
- Sharp knife – for chopping the roasted peppers and garnishes finely.
- Cutting board – gives you a safe surface for chopping ingredients.
- Mixing bowl – handy to give ingredients a quick stir or mix before blending.
- Serving bowl – to present your dip nicely with dippers on the side.
- Spatula – helps scrape all the creamy dip out of the processor bowl without waste.
Flavor Variations & Add-Ins
- Add a few roasted garlic cloves for a mellow, smoky garlic flavor that pairs well with the feta.
- Mix in chopped olives to add briny bites that complement the red pepper’s sweetness.
- Stir in a pinch of crushed red pepper flakes if you like a little heat kicked up.
- Try tossing in fresh herbs like dill or basil for a fresh, bright twist.
Roasted Red Pepper and Feta Dip
Ingredients You’ll Need:
- 2 large roasted red peppers (jarred or freshly roasted)
- 1 cup crumbled feta cheese
- 1/4 cup cream cheese (softened)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- 2 green onions, thinly sliced (for garnish)
- Toasted baguette slices or pita bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time. If roasting your own peppers, add an extra 15–20 minutes. It’s a quick and easy dip to prepare without any cooking once the peppers are ready!
Step-by-Step Instructions:
1. Roast and Prepare the Red Peppers:
If you’re using fresh peppers, roast them over a flame or under your oven’s broiler until nicely charred on all sides. Place them in a covered bowl or sealed bag for about 10 minutes to steam—this makes peeling easier. Then peel off the skins, remove the seeds, and roughly chop the peppers.
2. Blend the Dip:
Put the roasted peppers, feta cheese, softened cream cheese, olive oil, garlic, lemon juice, smoked paprika, and black pepper into a food processor. Blend until the mixture is smooth and creamy. Scrape down the sides as needed to mix everything well.
3. Adjust the Flavor and Serve:
Taste your dip and add more lemon juice or smoked paprika if you like. Spoon the dip into a serving bowl. Drizzle a bit of olive oil on top, then garnish with some crumbled feta, chopped parsley, sliced green onions, and a sprinkle of paprika. Serve it right away with toasted baguette slices, pita bread, or fresh veggies for dipping.
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Yes! Jarred roasted red peppers are a convenient shortcut and work perfectly. Just drain and rinse them if they are packed in oil or vinegar to keep the dip’s flavor balanced.
How Should I Store Leftover Dip?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and let it come to room temperature for the best flavor and texture.
Can I Make This Dip Ahead of Time?
Absolutely! Make the dip up to a day in advance. Keep it covered and chilled in the fridge, then bring it out about 30 minutes before serving to let the flavors meld and the texture soften slightly.
What Are Some Good Dippers for This Dip?
This dip pairs wonderfully with toasted baguette slices, pita bread, fresh vegetable sticks like cucumbers or carrots, and even crunchy crackers. Choose what you enjoy most!