Roasted Red Pepper and Feta Dip
This Roasted Red Pepper and Feta Dip is a bright and creamy treat that brings together the smoky sweetness of roasted red peppers with the tangy, salty kick of feta…
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This Roasted Red Pepper and Feta Dip is a bright and creamy treat that brings together the smoky sweetness of roasted red peppers with the tangy, salty kick of feta cheese. It’s smooth, flavorful, and perfect for sharing with friends or family as a simple appetizer or snack.
I love how easy it is to make this dip and how quickly it disappears once it’s on the table. I usually blend the peppers and feta with a bit of olive oil and garlic to get that perfect, creamy texture. It always feels like a little burst of summer no matter the season, and it’s so versatile—you can use it on crackers, veggies, or as a spread on sandwiches.
One fun tip I’ve found is to serve this dip alongside some warm pita bread or crunchy chips, with a sprinkle of fresh herbs on top to add extra color and flavor. It’s the kind of recipe that gets everyone chatting and reaching for more, and honestly, I find myself making it again and again because it just hits the spot every time.
Key Ingredients & Substitutions
Red Bell Peppers: Roasted red peppers give this dip its smoky sweetness. If fresh peppers are out of season, you can use jarred roasted peppers, just rinse to reduce excess oil and preserve flavor.
Feta Cheese: Feta brings a salty, tangy creaminess. For a milder taste, try goat cheese or cream cheese. Vegan feta substitutes work too if you want a dairy-free version.
Olive Oil: Extra-virgin olive oil adds richness and smoothness. If you want a lighter dip, use less or swap for avocado oil, which has a milder taste.
Smoked Paprika: This adds a subtle smoky depth. If unavailable, regular paprika or a pinch of cayenne can add warmth but with less smoky aroma.
How Can I Peel Roasted Peppers Easily Without Losing Flavor?
After roasting, steaming and peeling peppers needs gentle care to keep the flavor:
- Roast until skin is well blistered and charred for that smoky flavor.
- Place peppers in a bowl and cover tightly with plastic wrap to let steam. This loosens skins.
- When peeling, use your fingers or a small knife to gently pull off skin, avoiding rinsing under water which can wash away smoky taste.
- Dry the peppers well with paper towels to avoid watery dip.
This technique helps keep peppers juicy and flavorful for the creamiest dip.
Equipment You’ll Need
- Food processor – makes blending the peppers and feta smooth and quick without lumps.
- Baking sheet – perfect for roasting the red peppers evenly under the broiler or in the oven.
- Mixing bowl – to steam the peppers easily by covering them and loosening the skins.
- Sharp knife – for peeling the roasted peppers and chopping herbs for garnish.
- Serving bowl – a nice presentation makes the dip more inviting for guests.
Flavor Variations & Add-Ins
- Add roasted garlic instead of raw garlic for a sweeter, milder flavor that blends smoothly.
- Mix in chopped fresh herbs like basil or oregano to freshen the dip and add extra aroma.
- Use cream cheese with the feta for an even creamier texture and a less tangy taste.
- Include a pinch of chili flakes or hot sauce if you like your dip with a spicy kick.
How to Make Roasted Red Pepper and Feta Dip?
Ingredients You’ll Need:
Main Ingredients:
- 2 large red bell peppers
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- ½ teaspoon smoked paprika, plus extra for garnish
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt (adjust to taste)
- Fresh dill or parsley, chopped (for garnish)
- Pita bread, cut into triangles, or fresh vegetables (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes in total. Preparing and roasting the peppers will take around 20 minutes, plus 10 minutes to let them steam and peel. Blending the dip and assembling everything only takes about 5-10 minutes.
Step-by-Step Instructions:
1. Roasting the Peppers:
Preheat your oven’s broiler or grill to high. Place the whole red bell peppers on a baking sheet and roast them for 10-15 minutes, turning occasionally, until the skins are charred and blistered all over.
2. Steaming and Peeling:
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap to let them steam for about 10 minutes. This helps loosen the skins. Then peel off the charred skin, remove stems and seeds, and pat the peppers dry with paper towels.
3. Making the Dip:
In a food processor, combine the peeled roasted peppers, crumbled feta cheese, minced garlic, olive oil, lemon juice, smoked paprika, black pepper, and salt. Blend until smooth and creamy, scraping down the sides if necessary. Taste and adjust the seasoning to your preference.
4. Serving:
Transfer the dip to a serving bowl. Drizzle with a little extra olive oil, sprinkle some smoked paprika and chopped fresh dill or parsley on top for garnish. Serve immediately with warm pita bread triangles or fresh vegetable slices like cucumber and cherry tomatoes.
Can I Use Jarred Roasted Red Peppers Instead of Fresh?
Yes! Just make sure to drain and pat them dry to avoid excess moisture, which can make the dip watery. Jarred peppers save time and still deliver great flavor.
How Long Can I Store This Dip?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and you can drizzle a bit of olive oil on top to keep it fresh.
Can I Make This Dip Ahead of Time?
Absolutely! Make it a few hours or even a day ahead to let the flavors meld. Just keep it covered in the fridge and bring to room temperature before serving.
What Can I Serve With This Dip?
It’s delicious with warm pita bread, crunchy vegetable sticks like cucumbers and carrots, or even as a spread on sandwiches and wraps.
