Roasted Red Pepper and Feta Dip
This creamy roasted red pepper and feta dip is made with roasted red bell peppers, feta cheese, garlic, lemon juice, red pepper flakes, and olive oil. It's an easy appetizer to make for parties!
Our roasted red pepper and feta dip is a tasty take on the Greek htipiti dip. Blending feta cheese with roasted red peppers creates a creamy texture, perfect for scooping with sourdough naan or sourdough discard crackers.
The olive oil and lemon juice add a tangy twist, while the garlic and red pepper flakes provide a subtle, spicy kick.
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Ingredients & Substitutions
- Feta Cheese: Opt for a block of feta cheese instead of pre-crumbled for better consistency and taste in the dip.
- Roasted Red Peppers: Use jarred peppers for convenience, readily available at most grocery stores.
- Extra-Virgin Olive Oil: Choose a high-quality olive oil like Graza "Drizzle" Extra-Virgin Olive Oil for its rich flavor. Use high-quality olive oil in recipes without cooking to avoid an off-taste.
- Red Pepper Flakes: We add red pepper flakes for heat, but you can skip them if you don't like spicy food.
- Garlic: Fresh garlic enhances the savory profile of the dip.
- Fresh Lemon Juice: Use freshly squeezed lemon juice instead of bottled for the best flavor.
How to make Roasted Red Pepper and Feta Dip
Step 1: Add ingredients to a food processor
Add the roasted red peppers, crumbled feta cheese, peeled garlic cloves, extra-virgin olive oil, red pepper flakes, lemon juice, and a pinch of black pepper to a food processor.
Step 2: Blend
Blend the ingredients until smooth and creamy, scraping down the sides of the food processor as needed.
Avoid over-blending the dip to prevent a gritty consistency.
Step 3: Transfer to a serving dish
Transfer the dip to a serving bowl. Drizzle with extra olive oil and garnish with more red pepper flakes and chopped parsley, if desired.
Pro Tip
Allow the flavors to meld together by refrigerating the dip for at least an hour before serving.
This chilling time allows the ingredients to marry, enhancing the dip's overall flavor.
Serve
When you serve your roasted red pepper and feta dip, you've gotta have the perfect sourdough options!
Grab some sourdough crackers or naan bread—they're awesome for scooping up that creamy goodness. And don't forget the pita chips for that extra crunch.
Pair it all with olives or olive tapenade for a salty kick, and slice up some crisp veggies like carrots, celery, cucumber, and zucchini for a fresh contrast.
Trust me, these combos will take your snacking game to the next level, whether hosting friends or just chilling at home with a healthy snack.
How to Store
You can store roasted red pepper and feta dip by transferring it to a container with a lid and keeping it in the refrigerator for up to 7 days.
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Roasted Red Pepper and Feta Dip
EQUIPMENT
INGREDIENTS
- 8 oz feta cheese block (crumbled or cut into 1" blocks)
- ½ cup roasted red bell peppers (jarred)
- 2 garlic cloves
- ¼ cup extra-virgin olive oil
- 1.5 tablespoons fresh lemon juice
- ½ teaspoon red pepper flakes
- black pepper (to taste)
INSTRUCTIONS
- Drain and pat dry jarred roasted red peppers.
- In the food processor, add the roasted red peppers, feta cheese, garlic cloves, olive oil, lemon juice, red pepper flakes, and a pinch of black pepper.
- Blend the ingredients until the mixture turns orange and reaches a fairly smooth consistency, ensuring there are no large chunks of feta visible. Don't over blend the dip, as it will make for a gritty consistency.
- Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with additional red pepper flakes and chopped parsley if desired.
Simply amazing! I made this dip with some fresh whole wheat pita, and it was impossible not to eat have the plate!