10-Minute Creamy Red Pepper Feta Dip
A creamy, tangy dip made with feta cheese, roasted red peppers, and olive oil—perfectly blended into a smooth and flavorful spread. This Mediterranean-inspired appetizer is quick, healthy, and ideal for pairing with pita, fresh vegetables, or crackers.
Equipment
- 1 Food processor (or blender)
- 1 cutting board
- 1 chef’s knife
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 Small serving bowl
Ingredients
- 8 oz feta cheese block (not pre-crumbled for best texture)
- ½ –¾ cup roasted red peppers jarred or homemade, drained
- ¼ cup olive oil extra virgin
- ½ lemon juiced (about 1 Tbsp)
- ¼ tsp dried oregano
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish, optional)
Instructions
- Prepare the Feta Base: Begin by cutting your block of feta cheese into smaller chunks for easier blending. Place these pieces into the bowl of a food processor. Using a block instead of pre-crumbled feta is important, as it tends to be creamier, fresher, and less dry, giving your dip a richer, smoother texture.
- Add Roasted Red Peppers: Drain your roasted red peppers well to remove excess liquid, as too much moisture can make the dip watery. Pat them lightly with a paper towel if needed. Add ½ to ¾ cup of the peppers to the processor. Start with the smaller amount and add more later if you want a stronger pepper flavor and deeper red color.
- Incorporate Olive Oil and Lemon: Pour in ¼ cup of extra virgin olive oil for creaminess and healthy fats. Squeeze in the juice of half a fresh lemon (about 1 tablespoon). The olive oil will make the dip silky and smooth, while the lemon juice adds brightness and balances the saltiness of the feta.
- Season with Herbs and Spices: Sprinkle in ¼ teaspoon of dried oregano for a Mediterranean flavor. Add a small pinch of salt (start light, since feta is naturally salty) and a dash of freshly ground black pepper. Adjust seasonings later once blended, as it’s always easier to add more than to fix an overly salty dip.
- Blend to Desired Consistency: Secure the lid of the food processor and blend the mixture until it becomes creamy and well combined. Scrape down the sides with a spatula as needed to make sure everything is evenly incorporated. The dip should be mostly smooth but slightly textured from the feta. If it looks too thick, drizzle in a teaspoon or two more olive oil until it reaches your preferred consistency.
- Taste and Adjust Flavors: After blending, taste a small spoonful. If you’d like more tang, add a few extra drops of lemon juice. For more spice, a pinch of crushed red pepper flakes works beautifully. Adjust salt and pepper to taste. This step ensures the dip perfectly matches your preference.
- Garnish Before Serving: Transfer the dip into a serving bowl and smooth out the top with a spoon. For a finishing touch, drizzle a tiny bit of olive oil on top, sprinkle fresh chopped parsley, or add an extra roasted pepper slice for presentation. This not only makes the dip look restaurant-worthy but also enhances its fresh flavor.
- Pair and Enjoy: Serve your red pepper & feta dip alongside warm pita bread, crunchy veggie sticks (like cucumber, carrots, or celery), or as part of a Mediterranean appetizer platter with olives and hummus. It’s also delicious as a spread inside wraps or sandwiches for a quick lunch upgrade.
Notes
- Always use a block of feta instead of pre-crumbled for a creamier dip.
- Drain roasted red peppers well to avoid excess liquid.
- Start with less salt, then adjust after blending since feta is naturally salty.
- Add olive oil gradually if you prefer a silkier, smoother dip.
- A pinch of chili flakes can give the dip a subtle kick.
