Roasted Red Pepper and Feta Dip
This Roasted Red Pepper and Feta Dip is a wonderful mix of smoky, sweet roasted red peppers blended with the creamy, tangy taste of feta cheese. It’s smooth yet a…
Tip: save now, cook later.This Roasted Red Pepper and Feta Dip is a wonderful mix of smoky, sweet roasted red peppers blended with the creamy, tangy taste of feta cheese. It’s smooth yet a little chunky, giving you just the right amount of texture, and it’s perfect for dipping or spreading. The flavors come together in a way that feels fresh and colorful, making it a great addition to any snack or appetizer.
I love making this dip because it’s so easy and quick but tastes like you’ve spent a lot of time crafting it. When I make it, I usually roast my own red peppers to get that deep, rich flavor, but using jarred ones works just as well when I’m in a rush. The feta adds a salty punch that balances out the sweetness of the peppers, and a little olive oil smooths everything out beautifully.
My favorite way to serve this dip is with warm pita bread or crunchy veggies like carrots and cucumbers. It’s always a hit at gatherings because it’s light but flavorful, so people keep coming back for more. If you have leftovers, it’s great on sandwiches or even stirred into pasta for an easy burst of flavor the next day.
Key Ingredients & Substitutions
Red Bell Peppers: Roasting your own peppers gives the dip a smoky, fresh flavor. If short on time, jarred roasted red peppers work well and save steps.
Feta Cheese: Feta adds a salty, tangy creaminess. If you want a milder taste, try goat cheese or ricotta as a swap. For dairy-free, use a plant-based feta alternative.
Olive Oil: Extra virgin olive oil adds smoothness and richness. You can swap for avocado oil or a light vegetable oil if preferred.
Smoked Paprika: This gives a subtle smoky depth. Regular paprika can be used if you don’t have smoked, but the flavor will be less intense.
Lemon Juice and Garlic: Fresh lemon juice brightens the dip and fresh garlic adds a punch. Adjust the garlic level to taste—you can skip it if you prefer a mellower flavor.
How Do You Get the Peppers Perfectly Roasted and Easy to Peel?
Roasting peppers well makes a big difference. Here’s an easy way to get tender, smoky skin that peels off easily:
- Roast peppers over high heat until skin is charred and blistered in spots.
- Put them in a covered bowl or a sealed plastic bag to steam for 10 minutes. This loosens the skin.
- After steaming, peel off the skins using your fingers or a paper towel—avoid rinsing to keep flavor.
- Remove seeds and stems before chopping for the dip.
This method saves effort and brings out the best pepper flavor without bitterness or rawness.
Equipment You’ll Need
- Food processor or blender – makes blending the peppers and feta smooth and easy.
- Baking sheet – perfect for roasting your peppers evenly in the oven.
- Knife and cutting board – for chopping garlic and preparing herbs.
- Mixing bowl – to toss and season the dip after blending.
- Serving bowl – nice to present the dip for guests or family.
Flavor Variations & Add-Ins
- Add roasted garlic instead of raw for a sweeter, mellow garlic taste.
- Mix in a handful of toasted pine nuts or walnuts for extra crunch and nutty flavor.
- Swap feta for goat cheese for a creamier, tangier dip texture.
- Stir in fresh chopped basil or mint to brighten the flavor with herb notes.
Roasted Red Pepper and Feta Dip Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 large red bell peppers (or 1 jar, about 12 oz, roasted red peppers), drained
- 6 oz crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: pinch of red pepper flakes for heat
Time You’ll Need:
This recipe takes about 10 minutes to prepare if using jarred roasted peppers. If you roast peppers fresh, plan for about 35-40 minutes total including roasting, peeling, and cooling.
Step-by-Step Instructions:
1. Roast the Peppers (if Using Fresh):
Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove the peppers and place them in a bowl covered with plastic wrap for 10 minutes. This steaming makes peeling easier. Peel off the skins, remove seeds and stems, then roughly chop the peppers.
2. Prepare the Dip:
In a food processor or blender, add the roasted red peppers, crumbled feta cheese, olive oil, lemon juice, minced garlic, and smoked paprika. Blend until smooth yet still a little textured.
3. Season to Taste:
Taste your dip and add salt and pepper as desired. If you enjoy a little kick, add a pinch of red pepper flakes and pulse to mix evenly.
4. Plate and Garnish:
Transfer the dip to a serving dish. Drizzle some extra olive oil on top, sprinkle with additional crumbled feta, smoked paprika, and chopped fresh parsley or cilantro for freshness.
5. Serve and Enjoy:
Serve with toasted pita bread, vegetable sticks like cucumbers or carrots, or your favorite crackers. Enjoy the creamy, smoky goodness!
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Absolutely! Jarred roasted red peppers are a great time-saver and work perfectly in this recipe. Just be sure to drain them well before blending to avoid a watery dip.
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 if it feels thick, add a little olive oil or lemon juice to loosen it up.
Can I Make This Dip Ahead of Time?
Yes, you can prepare the dip a day in advance! Just keep it refrigerated and covered. The flavors will actually meld and improve overnight.
What Are Some Good Serving Ideas?
This dip is delicious with toasted pita, fresh veggie sticks like carrots and cucumbers, or crisp crackers. It’s also great as a spread on sandwiches or wraps!