This easy dip mixes salty feta and sweet roasted red peppers. It tastes bright and creamy. It makes a quick snack or party dip. Try it with a warm bagel or fresh bread like the 2-ingredient bagels recipe for a simple snack.
Why make this recipe
This recipe is fast and uses few ingredients. It tastes bold and fresh. You can make it in minutes with a food processor. It suits parties, weeknight snacks, or a simple appetizer.
How to make Feta and Roasted Red Pepper Dip
Work in steps and keep flavors balanced. Blend the cheeses and peppers until smooth. Add lemon and garlic for brightness. Stir in herbs last so they stay fresh. Taste and adjust salt and pepper.
Ingredients :
- 4 oz feta cheese
- 4 oz cream cheese
- 1/2 cup roasted red peppers
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh herbs (such as parsley or dill)
- Salt and pepper to taste
- Olive oil (optional for drizzling)
Directions :
- In a food processor, combine the feta cheese, cream cheese, roasted red peppers, lemon juice, and minced garlic.
- Blend until smooth and creamy.
- Stir in the fresh herbs and season with salt and pepper to taste.
- If desired, drizzle with olive oil before serving.
- Serve with crackers, bread, or fresh vegetables for dipping.
How to serve Feta and Roasted Red Pepper Dip
Serve the dip at room temperature for best flavor. Spoon it into a small bowl and drizzle with a little olive oil if you like. Offer crackers, sliced baguette, pita, or fresh veggies. For a larger spread, place the dip in the center of a board with olives, cured meats, and nuts. This dip also pairs well with warm shrimp in a simple sauté like salt-and-pepper shrimp for a small party plate.
How to store Feta and Roasted Red Pepper Dip
Place the dip in an airtight container. Refrigerate for up to 4 days. Stir before serving. If oil forms on top, you can drain it or stir it back in. Do not freeze—the texture will change.
Tips to make Feta and Roasted Red Pepper Dip
- Use good-quality roasted red peppers for the best taste.
- Let the feta sit at room temperature a few minutes so it blends easier.
- Taste before adding salt—feta can be quite salty.
- If the dip is too thick, add a teaspoon of olive oil or water and blend again.
- Chop the herbs finely so they mix well without large pieces.
Variation
- Add a pinch of smoked paprika for a smoky note.
- Stir in a few red pepper flakes for heat.
- Use goat cheese instead of cream cheese for a tangier dip.
- Mix in a small amount of roasted garlic for a deeper flavor.
FAQs
Q: Can I use jarred roasted red peppers?
A: Yes. Drain them well before blending so the dip does not get watery.
Q: Can I make this dip without a food processor?
A: Yes. Mash the feta and cream cheese with a fork and finely chop the peppers and garlic, then mix well.
Q: Is this dip gluten free?
A: The dip itself is gluten free. Serve with gluten-free crackers or vegetables to keep the whole snack gluten free.
Q: Can I make the dip ahead of time?
A: Yes. Make it a day ahead and refrigerate. Bring to room temperature before serving for best flavor.
Conclusion
This Feta and Roasted Red Pepper Dip is quick, creamy, and full of flavor. For a similar take and extra ideas, see this recipe roundup for a different twist on the dip at Feta Roasted Red Pepper Dip – Easy – fed by sab and another version with tips and serving ideas at Roasted Red Pepper and Feta Dip – Just a Little Bit of Bacon.
Feta and Roasted Red Pepper Dip
Ingredients
Dairy Ingredients
- 4 oz feta cheese Use good-quality feta for best taste.
- 4 oz cream cheese Let the cream cheese sit at room temperature a few minutes to blend easier.
Vegetable Ingredients
- 1/2 cup roasted red peppers Use jarred peppers and drain them well before blending.
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh herbs (such as parsley or dill) Chop finely for better mixing.
Seasoning Ingredients
- Salt and pepper to taste Taste before adding salt—it can be quite salty.
- Olive oil Optional for drizzling.
Instructions
Preparation
- In a food processor, combine the feta cheese, cream cheese, roasted red peppers, lemon juice, and minced garlic.
- Blend until smooth and creamy.
- Stir in the fresh herbs and season with salt and pepper to taste.
- If desired, drizzle with olive oil before serving.
Serving
- Serve the dip at room temperature for best flavor.
- Spoon it into a small bowl and drizzle with olive oil if desired.
- Offer with crackers, sliced baguette, pita, or fresh vegetables.
- For a larger spread, place the dip with olives, cured meats, and nuts.
Storage
- Place the dip in an airtight container and refrigerate for up to 4 days.
- Stir before serving and drain or stir back in any oil that forms on top.
- Do not freeze.