Roasted Red Pepper and Feta Dip
This Roasted Red Pepper and Feta Dip is such a bright and tasty treat! Imagine smoky roasted red peppers blended with creamy, tangy feta cheese, creating a smooth dip that's…
Tip: save now, cook later.This Roasted Red Pepper and Feta Dip is such a bright and tasty treat! Imagine smoky roasted red peppers blended with creamy, tangy feta cheese, creating a smooth dip that’s perfect for snacking. The flavors are bold but friendly, making it an instant favorite at any gathering or quiet night in.
I love making this dip because it’s so simple to throw together, yet feels so special. Roasting the peppers gives them a sweet, deep flavor that pairs beautifully with the salty kick from the feta. I like to blend everything until super smooth, but you can leave it a little chunky if you prefer a bit of texture. It’s one of those dips that always disappears fast, so I always double the batch!
My favorite way to enjoy this dip is with warm pita bread or crisp veggies like cucumber and carrots – it’s like a little party in every bite. Sometimes I even spread it on sandwiches or use it as a sauce for grilled chicken. Whenever I serve it, people keep asking for the recipe, which is always a nice compliment in my book.
Key Ingredients & Substitutions
Red bell peppers: Roasting fresh red peppers gives a smoky flavor that’s hard to beat. If you’re short on time, jarred roasted peppers work well too—just drain them to avoid extra moisture.
Feta cheese: The salty tang of feta is central here. I prefer a tangy, crumbly feta, but for a milder taste, try goat cheese or ricotta salata as a substitute.
Greek yogurt or sour cream: This adds creaminess and balances saltiness. I usually go with Greek yogurt for a healthier touch, but sour cream is fine and a bit richer.
Smoked paprika: Adds depth and a subtle smoky note. If you don’t have it, regular paprika or a pinch of chili powder can work, but smoked paprika really lifts the dip.
How Do You Get the Best Roasted Pepper Flavor?
Roasting peppers perfectly is key to a great dip. Here’s how I do it:
- Place peppers directly on a gas burner or under the broiler, turning often until skins are blackened all over—about 10 minutes.
- Cover them in a bowl with plastic wrap. Steaming loosens the skin, making it easier to peel off.
- Peel off skins gently, remove seeds, and roughly chop. Avoid rinsing the peppers or you’ll lose flavor.
I find this method gives peppers a sweet, smoky taste without bitterness, perfect for blending smoothly into the dip.
Equipment You’ll Need
- Food processor or blender – makes blending the dip smooth and quick.
- Baking sheet or grill pan – for roasting fresh red peppers evenly.
- Mixing bowl – to steam and peel the roasted peppers easily.
- Measuring spoons – to get seasoning just right.
- Spatula – helps scrape down the sides of the blender for an even dip.
Flavor Variations & Add-Ins
- Add roasted garlic for a richer, deeper taste when you want a little extra punch.
- Swap feta with goat cheese for a creamier dip with a milder tang.
- Stir in chopped fresh herbs like mint or dill for a fresh, bright twist.
- Mix in a pinch of cayenne or red pepper flakes if you enjoy a bit of heat.
Roasted Red Pepper and Feta Dip
Ingredients You’ll Need:
- 2 large red bell peppers (or 1 12-ounce jar roasted red peppers, drained)
- 6 ounces feta cheese, crumbled
- ¼ cup Greek yogurt or sour cream
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon smoked paprika, plus extra for garnish
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Pita bread or crackers, for serving
How Much Time Will You Need?
This dip takes about 15 minutes to prepare if you use jarred roasted peppers. If you’re roasting fresh peppers yourself, add about 15 extra minutes for roasting and peeling, so roughly 30 minutes in total. It’s quick and easy, perfect for a last-minute snack or party appetizer!
Step-by-Step Instructions:
1. Roast the Peppers (if using fresh):
Place fresh red bell peppers over an open flame or under the broiler. Turn occasionally so the skin gets charred and blistered all over, about 10 minutes. Put them in a bowl and cover with plastic wrap to steam for 10 minutes. After that, peel off the skins, remove seeds and stems, and roughly chop. If using jarred roasted peppers, just drain well.
2. Blend the Dip:
Put the roasted peppers, crumbled feta, Greek yogurt, olive oil, lemon juice, minced garlic, and smoked paprika into a food processor or blender. Blend until smooth and creamy. Taste and add salt and black pepper to your liking.
3. Serve It Up:
Transfer the dip to a bowl. Drizzle with a little olive oil and sprinkle with extra smoked paprika and fresh chopped herbs. Add some extra crumbled feta on top if you like for a pretty and tasty finish.
4. Enjoy with Your Favorite Snacks:
Serve this bright, smoky dip with warm pita bread, crackers, or fresh veggies. It’s perfect for sharing, snacking, or as a flavorful party starter that everyone will love!
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Absolutely! Just make sure to drain them well to avoid extra liquid in the dip. Jarred peppers save time and still bring great flavor.
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 drizzle a little olive oil on top to keep it fresh.
Can I Make This Dip Ahead of Time?
Yes! It actually tastes even better after the flavors meld, so prepare it a few hours or a day ahead and keep it chilled until serving.
What Can I Use Instead of Feta Cheese?
If you want a milder flavor, try goat cheese or ricotta salata. Both offer creaminess but with less tang than feta.
