This easy to make roasted red pepper and feta dip is so incredibly delicious! Made with a few simple ingredients, you'll have a tasty vegetarian appetizer that is sure to wow your guests in no time.
Sometimes it is hard to believe how just a few simple ingredients can make such a tasty, mouth-watering dish! This dip is my new go-to recipe to bring to gatherings, potlucks, parties and more. It makes a good amount of dip and pairs well with pita chips (my personal favorite), pretzels and veggies such as cucumbers and carrot sticks.
I love using this roasted pepper and feta recipe as a dip, spread or served as a toping in a grain bowl. It pairs beautifully on roasted vegetable sandwiches or grilled eggplant sandwiches. Serve it with some air fryer crostini, greek yogurt spinach artichoke dip and Mediterranean pinwheels as a starter!
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Why This Recipe is the Best
There is so much depth of flavor in this recipe from the roasted red peppers, combined with the smoked paprika. The salty, savory feta offers a creamy and complex element that holds the favors together.
Just a touch of freshly squeezed lemon juice adds a hint of brightness to the dish, elevating the flavors while the garlic adds a zesty bite.
When I was doing some research on roasted red pepper dips, I realized that most of them, are not using smoked paprika, which has quickly become of of my favorite spices. I felt like the smokiness would pair well with the charred peppers (even the ones from the jar) and boy was I right!
Ingredient Notes
- Roasted red peppers - I just used store-bought peppers for this recipe. I usually keep a jar in my panty just in case since they are great to add to Mediterranean pinwheels, salads and more.
- Feta cheese - look for an 8 ounce block of feta cheese, not the already crumbed cheese.
- Lemon juice - adds a tough of brightness to the dip and helps bring out the flavors.
- Spices - smoked paprika and cayenne pepper are all you'll need!
Substitutions and Variations
- Beans - add in a can of white beans such as garbanzo beans, cannellini beans, or great northern beans for a thicker, humus-like dip.
- Paprika - if you're not a fan of the smokey flavor just use regular paprika in place of smoked paprika.
- Spicy - add in ½ teaspoon of cayenne pepper.
- Vegan - make sure to use your favorite block of vegan feta cheese.
- Vinegar - swap in red wine vinegar in place of the lemon juice in a pinch!
Step by Step Instructions
Step 1: Add the roasted red peppers, feta cheese, lemon juice, olive oil, garlic, smoked paprika and cayenne pepper to a food processor or blender.
Step 2: Process/blend until smooth.
Hint: be careful working with roasted red peppers as the red color can easily stain clothes.
Emily's Top Tip
"Make sure to use a block of feta cheese rather than crumbled feta! Crumbled feta is often coated in a powder to prevent it from sticking together in the container. Crumbled feta will not work as well in this recipe."
Serving Suggestions
- Serve this as a dip with crackers, pita chips, pita bread, pretzels, crostini or fresh vegetables.
- Spread a layer of red pepper dip on a sandwich.
- Enjoy it on a piece of toast for breakfast topped with a fried egg.
- Add a scoop to a roasted vegetable grain bowl.
Frequently Asked Questions
Store any leftovers in the fridge for up to 5 days. Make sure to give it a stir as some of the liquid contents will separate over time.
Yes you can absolute use your own roasted red peppers instead of using the jarred peppers. You will need about 2 fresh red peppers. I opted to use jarred peppers in my recipe in order to keep it quick and simple.
Roasted Red Pepper and Feta Dip
Equipment
- Food Processor or blender
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 roasted red peppers (about 1 cup)
- 1 (8) ounce block feta cheese
- 1 clove garlic minced
- 1 tablespoon lemon juice , about ½ small lemon (or use red wine vinegar)
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (optional)
Serving suggestions:
- Pita chips or pita bread
- Pretzels
- Vegetables: cucumbers, carrot sticks, radishes, broccoli
Instructions
- Add the olive oil, roasted red peppers, feta cheese, minced garlic, lemon juice, smoked paprika and cayenne pepper to a food processor or blender.
- Process/blend until smooth and desired consistency is reached.
- Serve with pita chips and veggies or use as a spread on sandwiches. Enjoy!
Video
Notes
- Serve with crackers, pita chips, pita bread, pretzels, veggies and more!
- Use this as a spread on toast, sandwiches or wraps.
Emily says
I can't stop making this dip! I've been putting on everything, toast in the morning with a fried egg on top, a scoop of dip into my lunchtime grain bowl and of course the pre-dinner snack with pita chips. I'll be making this dip for the Super Bowl this year and sharing with my friends.