Feta Roasted Red Pepper Dip
Our creamy feta roasted red pepper dip is a flavorful appetizer, with roasted red peppers, feta, and olive oil and ready in less than 20 minutes. Enjoy with pita or veggies!
Servings: 12 servings
Calories: 93kcal
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.