Roasted Red Pepper and Feta Dip
Roasted Red Pepper and Feta Dip is a simple, colorful snack that’s packed with flavor. The sweet, smoky roasted red peppers blend perfectly with the tangy creaminess of feta cheese,…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Roasted Red Pepper and Feta Dip is a simple, colorful snack that’s packed with flavor. The sweet, smoky roasted red peppers blend perfectly with the tangy creaminess of feta cheese, creating a dip that’s both smooth and a little bit chunky. It’s bright, fresh, and just the right touch of salty and sweet all in one bowl.
I love making this dip when I want something quick but special—a little something to share with friends or to have ready for a snack night. The best part is how easy it is to whip up. Just toss everything in a food processor, and you’re done! I like to adjust the garlic and lemon a bit depending on my mood because it really makes the flavors pop.
My favorite way to enjoy this dip is with warm pita bread or crunchy veggie sticks. Sometimes, I spread it on sandwiches or use it as a topping for grilled chicken to add a burst of flavor. It’s such a handy recipe to have, especially when you want something tasty without a lot of fuss. Every time I serve it, it disappears fast—so it’s definitely a crowd-pleaser in my house!
Key Ingredients & Substitutions
Red Bell Peppers: Roasted red peppers give the dip its sweet and smoky flavor. Fresh roasted peppers are best, but jarred roasted red peppers work well and save time.
Feta Cheese: Feta adds a salty, tangy creaminess. Use a good quality feta for the best flavor. If you’re avoiding dairy, try a vegan feta or a firm tofu seasoned with lemon and salt.
Greek Yogurt or Sour Cream: This keeps the dip creamy and smooth. Greek yogurt is thicker and tangier. For a dairy-free version, consider coconut yogurt or cashew cream.
Garlic and Lemon Juice: Garlic adds a bit of bite, and lemon juice brightens the overall flavor. Fresh lemon juice always works best.
Olive Oil: Use extra virgin olive oil for richness and a touch of fruitiness. It also helps blend everything smoothly.
How Do You Roast Peppers Perfectly for Rich Flavor?
Roasting peppers properly is key for a great dip. Here’s how I do it:
- Place whole peppers on a baking sheet under a hot oven (450°F) and roast them until the skin is blackened and blistered on all sides, about 20-25 minutes.
- Immediately cover them in a bowl with plastic wrap to steam — this loosens the skin, making it easy to peel off.
- Peel off the skin, remove seeds and stems, then roughly chop. This process gives the peppers a smoky, sweet flavor that shines in the dip.
If short on time, use jarred roasted peppers—they’re a great shortcut but sometimes a bit less smoky.
Equipment You’ll Need
- Food processor or blender – makes blending the peppers and feta super easy and smooth.
- Baking sheet – perfect for roasting red peppers evenly under high heat.
- Mixing bowl – for steaming the peppers after roasting to loosen the skin quickly.
- Sharp knife – helps peel and chop the peppers cleanly without mushiness.
- Serving bowl – for presenting the dip nicely with your favorite dippers.
Flavor Variations & Add-Ins
- Add a pinch of cayenne pepper or red chili flakes to give the dip a little heat and spice.
- Stir in some chopped olives or sun-dried tomatoes for extra tang and texture.
- Swap feta with goat cheese for a milder, creamier taste that’s still tangy.
- Mix in fresh herbs like dill or basil to brighten the flavor and add freshness.
Roasted Red Pepper and Feta Dip
Ingredients You’ll Need:
Main Ingredients:
- 2 large red bell peppers (or one 12 oz jar of roasted red peppers, drained)
- 6 oz feta cheese, crumbled
- ¼ cup Greek yogurt or sour cream
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil, plus extra for drizzling
- ½ teaspoon smoked paprika (optional, for smoky depth and garnish)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (like parsley or oregano), finely chopped, for garnish
- Pita bread or vegetable sticks, for serving
Time Needed
This recipe takes about 10 minutes to prepare, plus 25-30 minutes if you roast fresh peppers yourself. Use jarred roasted peppers to save time and have the dip ready in about 10 minutes.
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 so the skin blisters and chars evenly. Once done, transfer them to a bowl and cover with plastic wrap or a lid to steam for 10 minutes—this helps loosen the skins. Peel off the charred skin, remove stems and seeds, and roughly chop the roasted peppers.
2. Make the Dip:
In a food processor or blender, blend together the roasted red peppers, crumbled feta, Greek yogurt, garlic, lemon juice, and olive oil until smooth and creamy. Scrape down the sides as needed. Taste the dip and season gently with salt and freshly ground black pepper — feta is salty, so add salt carefully.
3. Serve:
Transfer the dip to a bowl. Drizzle some olive oil on top and sprinkle with smoked paprika, additional crumbled feta, and chopped fresh herbs for garnish. Serve it with warm grilled pita bread, pita chips, or fresh veggie sticks like cucumbers and carrots. Enjoy this flavorful dip as a snack or appetizer!
Can I Use Jarred Roasted Peppers Instead of Fresh?
Yes! Jarred roasted red peppers are a great time-saver and work perfectly in this dip. Make sure to 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 3-4 days. Give it a good stir before serving again, and if it thickens too much, add a splash of olive oil or lemon juice to loosen it up.
Can I Make This Dip Ahead of Time?
Absolutely! This dip actually tastes better after the flavors meld for a few hours. Make it up to a day ahead and keep it refrigerated until ready to serve.
What Can I Serve With Roasted Red Pepper and Feta Dip?
This dip pairs wonderfully with warm pita bread, grilled pita chips, fresh veggie sticks like carrots and cucumbers, or even as a spread for sandwiches and wraps.