Roasted Red Pepper and Feta Dip is a colorful and flavorful treat that’s super easy to whip up. The smoky sweetness of roasted red peppers blends perfectly with the tangy creaminess of feta cheese, making each bite a delicious mix of textures and tastes. It’s a vibrant dip that stands out on any snack table.
I love how quickly this dip comes together—just toss everything in a blender or food processor, and in minutes, you have a dip that’s both fresh and rich. It’s one of those recipes that impresses everyone, even if you don’t make it all the time. The salty touch of feta adds just the right amount of punch, and I always find myself sneaking a spoonful before serving!
My favorite way to serve it is with warm pita bread or crisp veggies for dipping. It’s also amazing spread on toasted bread for a quick snack or appetizer. Every time I bring this dip to a gathering, it disappears fast—which is always a good sign. If you haven’t tried this combo yet, it’s definitely worth making and sharing with friends and family.
Key Ingredients & Substitutions
Roasted Red Peppers: Fresh roasted red peppers bring smoky sweetness, but jarred ones work great for convenience. Just drain them well to avoid extra moisture in the dip.
Feta Cheese: Feta gives that tangy, salty bite. If you prefer a milder flavor, try ricotta or goat cheese as a substitute, but feta really shines in this dip.
Greek Yogurt: This is optional but adds creaminess and balances the saltiness. You can swap it with sour cream, or skip it to keep the dip thicker.
Smoked Paprika: It adds a subtle smoky depth. If you don’t have smoked paprika, regular paprika or a pinch of cayenne can add mild heat and color.
How Can I Make Sure My Roasted Peppers Are Perfectly Soft and Flavorful?
Roasting peppers properly is key to a tasty dip. Here’s how I do it:
- Place whole peppers under the broiler or on a gas burner, turning often until the skin chars evenly.
- Put the hot peppers in a bowl covered tightly with plastic wrap to steam for 10 minutes—this loosens the skin.
- Peel off the blackened skin carefully, then remove seeds and the stem.
- Pat dry with paper towels if needed to keep the dip from getting watery.
Using well-roasted peppers ensures the dip is smooth, sweet, and smoky—just what you want!
Equipment You’ll Need
- Food processor or blender – makes blending the peppers and feta smooth and easy.
- Sharp knife – helps you prep and chop garlic and herbs quickly.
- Cutting board – gives a clean spot to chop and prepare ingredients.
- Mixing bowl – good for holding the dip if you want to mix ingredients by hand or for serving.
- Measuring spoons – to get the spices and oil just right.
Flavor Variations & Add-Ins
- Add a pinch of crushed red pepper flakes if you like a bit of heat in your dip.
- Swap feta with goat cheese for a creamier texture and tangy twist.
- Mix in some fresh basil or dill for a fresh herbal note.
- Stir in chopped olives or sun-dried tomatoes for extra savory complexity.
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
- 1/4 cup plain Greek yogurt (optional, for creaminess)
- 1-2 cloves garlic, minced
For Flavor:
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, with an additional optional hour if you choose to chill the dip before serving. Roasting the peppers fresh might add about 15 minutes but you can also save time by using jarred roasted peppers.
Step-by-Step Instructions:
1. Roast and Prepare the Peppers:
If you’re using fresh peppers, roast them under a broiler or over an open flame, turning until their skin is charred all over. Put the hot peppers in a sealed container or cover in a bowl with plastic wrap for 10 minutes—this steaming makes peeling easier. Peel off the skins, then remove seeds and stems. If using jarred peppers, just drain them well to avoid extra moisture.
2. Blend the Dip Ingredients:
Place the roasted peppers, crumbled feta, Greek yogurt (if using), minced garlic, olive oil, lemon juice, and smoked paprika in a food processor or blender. Blend until smooth and creamy.
3. Taste and Adjust Seasonings:
Give the dip a taste, and add salt and pepper as you like. Blend briefly again to mix everything well.
4. Serve and Garnish:
Transfer your dip to a bowl. Drizzle a little olive oil on top and sprinkle extra smoked paprika and chopped parsley or cilantro. Serve it right away with warm pita, grilled bread, or fresh veggies. You can also chill it for about an hour to deepen the flavors before serving.
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Absolutely! Jarred roasted red peppers save time and work well. Just be sure to drain them thoroughly to prevent the dip from becoming watery.
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, and drizzle a bit of fresh olive oil on top to refresh the flavors.
Can I Make This Dip Ahead of Time?
Yes! Making the dip a few hours ahead or even the day before allows the flavors to meld beautifully. Just keep it covered and chilled until you’re ready to serve.
What Can I Use If I Don’t Have Greek Yogurt?
If you don’t have Greek yogurt, sour cream or cream cheese can work as creamy substitutes. Or simply omit it for a thicker, tangier dip.
