The classic dilemma of "what should I bring?" when faced with a dinner invite gets even the most seasoned chefs. Our Roasted Red Pepper Feta Dip is full of flavor and quick to disappear. This recipe is my go-to when I need to bring an appetizer, or even make one for guests at home. It's quick to make, easy to throw together and a family favorite.
Recipe Ingredient Notes
- Red bell pepper- purchase store bought roasted red peppers for a quicker recipe or roast your own according to our simple instructions.
- Feta- we prefer the blocks of feta cheese rather than crumbles because it makes the dip smoother.
- Whipped cream cheese- choose whipped if you have the option, it helps keep the dip smooth. You can also whip your own with a stand mixer by adding a splash of milk and whipping until smooth.
Ways to Enjoy Every Bite
We love that this recipe is versatile, you can use any type of dipper you'd like with our feta dip with cream cheese. Our favorite is pita chips or fresh made French bread, but carrot slices, cucumber, raw broccoli or crackers all work great.
Pairing it with our Margherita Flatbread makes for a heavier appetizer or even a complete meal.
If you have leftovers we have found that this dip makes an amazing sandwich spread- slather the bread and pile on all your favorite sandwich ingredients!
How to Make Feta Dip With Cream Cheese
Step 1: Char the peppers by heating a heavy skillet and placing the pepper on once hot. Char the pepper until blackened on each side - about 2 minutes per side.
Remove the pepper and place it in a heatproof bowl. Cover it with plastic wrap. Allow the pepper to steam for 10 minutes.
Step 2: When the pepper is cool to the touch, scrape off the charred skin and remove the stem and seeds. Chop the remaining part of the pepper into small pieces and set aside.
Step 3: Add the feta, cream cheese, olive oil, garlic, lemon juice, and thyme to the bowl of a food processor or blender and puree until smooth and creamy - about 2 minutes. Make sure to scrape down the sides of the bowl as necessary.
Step 4: Next add the chopped roasted red peppers and pulse until the peppers are your desired size.
Serve feta and red pepper dip with pita bread, crackers, naan, or vegetables. Or use it as a spread for bread, sandwiches, or wraps.
FAQ
Yes! Make sure you completely drain and pat dry so avoid your dip becoming too runny but this is a great way to save time in making the recipe.
You will want to avoid over mixing or whipping the cream cheese as it could separate, making your dip runny. Also, we encourage you to use block feta rather than crumbles for a smoother texture.
There are so many different ways to use this recipe as a dip- pick your favorite! Pretzels, crackers, pita chips, fresh made and chopped bread, toasted bread cubes, cucumber, raw broccoli, sliced carrots are just a few.
Recipe Tips from Mrs. G
- Save time- use store-bought peppers, drain them before using
- Use any leftovers for a sandwich spread.
- Use authentic Greek Feta cheese-quality matters!
Storing Leftovers
Our feta and red pepper dip can be kept for up to four days in the fridge. Store it in an airtight container to prevent it from drying out too much.
Reheating is easy, simply microwave it for 30-60 seconds or until heated through.
You can also freeze your feta cream cheese dip for up to two months.Let it thaw overnight in the fridge before reheating. You may need to stir it a bit, to recombine the ingredients
Feta Roasted Red Pepper Dip
Equipment
- food processor or blender
- serving bowl
Ingredients
- 1 large red bell pepper
- 8 ounces feta cheese cut into cubes
- ¼ cup cream cheese whipped
- 2 tablespoons olive oil
- 1 clove garlic smashed and peeled
- ½ lemon juiced
- ½ teaspoon dried thyme
Instructions
- Char the peppers by heating a heavy skillet and placing the pepper on once hot. Char the pepper until blackened on each side - about 2 minutes per side.Remove the pepper and place it in a heatproof bowl. Cover it with plastic wrap. Allow the pepper to steam for 10 minutes.
- When the pepper is cool to the touch, scrape off the charred skin and remove the stem and seeds. Chop the remaining soft red flesh of the pepper into small pieces and set aside until ready to use.
- Add the feta, cream cheese, olive oil, garlic, lemon juice, and thyme to the bowl of a food processor or blender and puree until smooth and creamy - about 2 minutes. Make sure to scrape down the sides of the bowl as necessary.
- Next add the chopped roasted red peppers and pulse until the peppers are your desired size.
- Serve this dip with pita bread, crackers, naan, or vegetables. Or use it as a spread for bread, sandwiches, or wraps.
Notes
- You can use store-bought jarred roasted red peppers if you like. Drain them before using.
- Block feta whips into a smoother, creamier dip than crumbled feta.
- Use high-quality feta for the best flavor - For the creamiest and most flavorful Feta Red Pepper Dip, use authentic Greek feta cheese made from sheep's milk. It has a richer, tangier taste and blends more smoothly than pre-crumbled feta.
- Whipped cream cheese adds a bit of extra tanginess and creaminess to the dip. If you need to use traditional cream cheese, let it come to room temperature before using.
- Spicier flavor: Add a pinch of cayenne pepper, a teaspoon of smoked paprika, a oven roasted jalapenos, or even a little curry powder.
- Creamier Greek feta dip: For an even smoother texture, add Greek yogurt or cream cheese to the mixture. This will tone down the saltiness of the feta and make the dip extra spreadable.
- Garlic & herb infused dip: Blend in roasted garlic, fresh basil, or oregano for an even more aromatic and flavorful dip. This version pairs well with grilled vegetables or sandwiches.
- Nutty & rich variation: Add toasted walnuts or almonds to create a richer, more textured dip with a slightly nutty flavor.
- Your cheese dip should be kept for up to four days in the fridge. Store it in an airtight container to prevent it from drying out too much.
- Reheating is easy, simply microwave it for 30-60 seconds or until heated through.
- You can also freeze your feta cream cheese dip for up to two months.
- Let it thaw overnight in the fridge before reheating. You may need to stir it a bit, to recombine the ingredients.e dip for up to two months.
- Let it thaw overnight in the fridge before reheating. You may need to stir it a bit, to recombine the ingredients.
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