This Roasted Red Pepper and Feta Dip is a delicious blend of smoky roasted red peppers and tangy, creamy feta cheese. It’s smooth, flavorful, and perfect for snacking or serving at gatherings. The lovely red color makes it an eye-catching addition to any table.
I love making this dip because it comes together quickly and always impresses everyone. The combination of the sweet roasted peppers and salty feta creates a balance that keeps me going back for more. I usually blend it until it’s perfectly creamy but with a little texture left so you get a bit of every flavor in each bite.
My favorite way to serve this dip is with warm pita bread, crisp veggies, or even spread on a sandwich. It’s great for casual get-togethers or just as a tasty treat during the week. I always find that it’s one of those dishes that disappears fast, so I like to double the recipe!
Key Ingredients & Substitutions
Roasted Red Peppers: Using jarred roasted peppers saves time and adds great flavor. If you prefer fresh, roasting at home gives a smoky touch you’ll notice in the dip. Just peel and remove seeds for a smooth texture.
Feta Cheese: Feta is the star here, giving saltiness and creaminess. I like sheep or goat milk feta for a tangier profile. For a milder taste, try cream cheese alone or ricotta, but you’ll miss some bite.
Cream Cheese: This adds smoothness and richness. Softened cream cheese blends easier. If you’re dairy-free, a cashew cream or vegan cream cheese works well too.
Smoked Paprika: It brings a warm, smoky flavor that complements the roasted peppers. If unavailable, use regular paprika or a bit of chipotle powder for heat.
How Can I Get Smooth and Flavorful Roasted Peppers for the Dip?
Roasting peppers right is key to this dip’s deep flavor. Here’s how I do it:
- Place whole red peppers under a broiler or over an open flame until skin chars evenly.
- Cover them immediately in a bowl or plastic bag to steam 10 minutes—it loosens the skin.
- Peel off all charred skin, and remove seeds and stems for a silky, clean taste.
- Blend well with feta and cream cheese for a creamy texture, adding olive oil to loosen if needed.
Taking time here really lifts the dip from good to great, making the red pepper flavor smooth and smoky with no bitterness.
Equipment You’ll Need
- Food processor – perfect for blending the dip until creamy and smooth without lumps.
- Cutting board and knife – to trim and mince garlic and chop fresh herbs for garnish.
- Spoon or spatula – helps scrape down the sides of the food processor for even mixing.
- Serving bowl – to present your dip nicely with chips or veggies.
Flavor Variations & Add-Ins
- Add a roasted jalapeño for a spicy kick that wakes up the dip.
- Swap feta for goat cheese for a softer, tangier flavor that’s still creamy.
- Mix in chopped sun-dried tomatoes for a sweet and chewy texture contrast.
- Stir in chopped fresh basil or mint for a fresh herbal twist, especially great in summer.
How to Make Roasted Red Pepper and Feta Dip?
Ingredients You’ll Need:
Main Ingredients:
- 2 large roasted red bell peppers (jarred or freshly roasted, peeled, and seeded)
- 1 cup crumbled feta cheese
- ¼ cup cream cheese, softened
- 1-2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika, plus extra for garnish
- 1 tablespoon fresh parsley or tarragon, finely chopped (for garnish)
- Freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes or cayenne for heat
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. If you are roasting fresh peppers yourself, add about 20-30 minutes for roasting and cooling. The dip can be served immediately, but chilling it for 30 minutes helps the flavors blend beautifully.
Step-by-Step Instructions:
1. Roast the Red Peppers (if needed):
If using fresh peppers, place them on a baking sheet under the broiler or directly over a gas burner flame. Turn them frequently until the skin is blackened all over. Then, place the hot peppers in a covered bowl or sealed plastic bag and let them steam for about 10 minutes. This step makes peeling easier. After steaming, peel off the charred skin and remove the seeds and stems.
2. Blend the Dip:
In a food processor, add the roasted red peppers, crumbled feta cheese, softened cream cheese, minced garlic, fresh lemon juice, olive oil, and smoked paprika. Blend until the mixture is smooth and creamy, stopping occasionally to scrape down the sides. If the dip feels too thick, add a little olive oil or a splash of water to reach your preferred consistency.
3. Season and Garnish:
Taste the dip and add freshly ground black pepper and red pepper flakes for a little heat if you like. Transfer the dip to a serving bowl and sprinkle extra smoked paprika, crumbled feta, and chopped herbs like parsley or tarragon on top.
4. Serve and Enjoy:
Serve the dip with warm pita bread, flatbread, or fresh veggies like cucumbers and carrots. It’s perfect for snacking or entertaining!
Can I Use Jarred Roasted Red Peppers for This Dip?
Absolutely! Jarred roasted red peppers work perfectly and save time. Just drain them well before blending to avoid extra liquid.
How Should I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, and enjoy it chilled or at room temperature.
Can I Make This Dip Ahead of Time?
Yes! Making the dip a few hours or even a day ahead allows the flavors to meld beautifully. Just cover and refrigerate until ready to serve.
What Can I Use If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, regular paprika is a good substitute. Alternatively, a small pinch of chipotle powder can add a smoky, spicy kick.
