Roasted Red Pepper and Feta Dip is a colorful and tasty snack that brings together the sweetness of roasted red peppers and the tangy, salty punch of feta cheese. It’s smooth with a bit of a creamy texture, perfect for dipping with crunchy crackers, fresh veggies, or warm pita bread. This dip is a quick way to brighten up any gathering or just enjoy a simple, flavorful bite at home.
I love making this dip when I need something easy but full of flavor. The combination of smoky roasted peppers and crumbled feta always surprises me with how well they work together. I like to add a little garlic and a splash of olive oil to bring everything together and make it just right. It’s the kind of recipe that feels special but doesn’t take a lot of time or effort.
Whenever I serve this dip, I find that it disappears fast, whether at parties or just as a snack during the week. My favorite way to enjoy it is with crunchy cucumber slices or warm pita chips. Sometimes I’ll sprinkle a little extra feta on top before serving to make it look even more inviting. It’s a simple dip that always brings a bit of brightness to the table.
Key Ingredients & Substitutions
Roasted Red Peppers: These bring a sweet and smoky flavor. You can use jarred ones for convenience, but fresh-roasted peppers add the best taste. Just remember to peel and seed them well for a smooth dip.
Feta Cheese: Feta adds a tangy, salty kick. If you want a milder taste, try using goat cheese or cream cheese instead. For a vegan twist, try a plant-based feta substitute.
Greek Yogurt or Cream Cheese: This makes the dip creamier and balances the bold flavors. If you prefer a lighter dip, you can skip this or use more olive oil to add richness.
Smoked Paprika: Adds a subtle smoky note that complements the peppers. If you don’t have it, regular paprika or a pinch of chili powder works as a replacement.
How Do You Easily Roast Peppers for This Dip?
Roasting peppers at home gives a really fresh flavor. Here’s a simple method to get your peppers perfectly roasted:
- Place whole peppers on a baking sheet under the broiler set to high.
- Turn them every few minutes until the skin chars and blisters evenly.
- Put the hot peppers in a covered bowl or a sealed plastic bag to “steam” for 10 minutes; this loosens the skin.
- Peel off the charred skin, remove seeds, and chop roughly.
This little steaming step makes peeling much easier and stops the peppers from drying out. If you’re in a hurry, jarred roasted peppers are a great shortcut!
Equipment You’ll Need
- Food processor or blender – makes blending the peppers and feta smooth and easy.
- Knife and cutting board – for chopping garlic and peppers.
- Measuring spoons – to get the right amount of olive oil, lemon juice, and spices.
- Mixing bowl – to transfer and serve the dip neatly.
- Spatula – helps scrape the dip from the blender or processor without waste.
Flavor Variations & Add-Ins
- Add roasted garlic for a milder, sweeter flavor that blends well with peppers.
- Mix in chopped fresh basil or dill to give the dip a fresh herbal twist.
- Stir in a small pinch of crushed red pepper flakes if you want some heat.
- Swap feta for goat cheese for a creamier texture and tangy taste.
How to Make Roasted Red Pepper and Feta Dip?
Ingredients You’ll Need:
Main Ingredients:
- 2 large roasted red bell peppers (jarred or homemade)
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- ¼ cup plain Greek yogurt or cream cheese (optional, for creaminess)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Toasted pita bread or slices of crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of hands-on preparation if using jarred roasted peppers, or about 25-30 minutes if roasting fresh peppers yourself. No cooking is required after roasting—just blend and serve!
Step-by-Step Instructions:
1. Prepare the Peppers:
If using fresh bell peppers, roast them under a broiler, on a grill, or directly over an open flame until the skin chars and blisters. Place the hot peppers into a covered bowl to steam for 10 minutes. Then peel off the skins, remove the seeds, and roughly chop. If using jarred roasted red peppers, simply drain them well.
2. Blend the Dip:
In a food processor or blender, combine the roasted red peppers, crumbled feta cheese, minced garlic, Greek yogurt or cream cheese (if using), olive oil, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed by adding more salt, pepper, lemon juice, or olive oil.
3. Serve and Garnish:
Transfer the dip into a serving bowl. Drizzle a little olive oil on top and sprinkle extra smoked paprika and chopped fresh parsley for color and flavor. Serve it with toasted pita bread or crusty bread slices for dipping.
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Yes! Jarred roasted red peppers work perfectly and save time. Just drain them well to avoid extra liquid in the 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—add a drizzle of olive oil if it looks too thick.
Can I Make This Dip Ahead of Time?
Absolutely! The dip actually tastes better after a few hours or overnight as the flavors meld. Just keep it refrigerated until ready to serve.
What Can I Use Instead of Feta Cheese?
Goat cheese or cream cheese are great substitutes for a milder taste and creamier texture. For a dairy-free option, try using a plant-based cheese alternative.