Roasted Red Pepper and Feta Dip
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A creamy, smoky and slightly salty Roasted Red Pepper and Feta Dip packed with bold Mediterranean flavor is the perfect addition to veggie trays, wraps or grain bowls. You can use homemade roasted red peppers or pre-made for a quick and easy dip perfect for entertaining.
Roasted Red Pepper Dip Recipe
Part of my weekly meal prep is always a homemade dip or salad dressing for quick and easy snacks throughout the week and to tuck into lunchboxes.
Today’s roasted red pepper and feta dip is a delicious and versatile spread that can be used to dip veggies, crackers, used as a spread on sandwiches or wraps or used to top a rice bowl or salad.
It has a perfect balance of smoky sweetness from the roasted red peppers, tangy richness from cream cheese and yogurt, saltiness from freshly crumbled feta cheese and a generous hit of garlic and warming spices that give it depth (but not heat).
You can roast the red peppers yourself (see note in the recipe card below) or buy them pre-roasted in jars. (Also, as much as this recipe is called “roasted red pepper dip” you can use any sweet bell pepper to make them – orange and yellow bell peppers will change the color slightly, but not the flavor.)
Our roasted red pepper and feta dip is a creamy, Mediterranean-inspired appetizer made with feta cheese, Greek yogurt and roasted red peppers, blended into a smooth, flavorful spread. Perfect for parties, mezze platters or easy snacking, it pairs well with pita, vegetables and grilled dishes.
Why You’ll Love This Roasted Red Pepper Dip Recipe
Why You’ll Love This Roasted Red Pepper Dip Recipe - Big flavor with minimal prep and no cooking required (if using pre-roasted peppers).
- Make-ahead friendly for meal prep or entertaining.
- Versatile as a dip, spread or sandwich base.
Snackable History Fact: Greek mezze traditions are similar to Spanish tapas or Italian anitpasto, where many small, savory plates of food are served to share. Our dip is similar to a traditional Greek meze dip called htipiti, which is made from feta and roasted red peppers and often includes lemon or vinegar, olive oil and spices.
Our addition of cream cheese and yogurt (as well as using cumin instead of chili flakes) yields a milder, creamier version of the dip that is smoother and less sharply salty than a traditional htipiti recipe.
Recipe FAQs
Yes, drain them well and pat dry to prevent the dip from becoming too loose.
It keeps well for up to 4 days in an airtight container. The flavor deepens after the first day.
Freezing is not recommended. The texture can separate due to the dairy components.
Pita chips, sliced cucumbers, carrots, celery, baby bell peppers (or sliced peppers), crackers, grilled flatbread, or enjoy as a sandwich spread.
Red Pepper Feta Dip Ingredients
Red Pepper Feta Dip Ingredients- Feta Cheese
- Cream Cheese, softened
- Greek Yogurt
- Roasted Red Peppers
- Lemon Juice
- Garlic Clove, crushed
- Cumin
- Oregano
- Paprika
- Salt, or to taste
Scroll down to the printable recipe card for full measurements.
Tip: the feta cheese contributes most of the salt to this dip, so taste before adding additional salt.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Food Processor
How to Make Roasted Red Pepper Dip
How to Make Roasted Red Pepper DipPlace feta cheese, cream cheese, greek yogurt and roasted red peppers in a food processor. Puree until smooth.
Add lemon juice, crushed garlic and seasoning. Puree until garlic is broken down.
Taste and adjust, as needed.
Refrigerate at least one hour to allow dip to thicken.
Red Pepper Dip Recipe Variations:
- Swap cream cheese for labneh for a more traditional, tangy finish with a thicker consistency.
- Add a drizzle of chili oil or a pinch of red pepper flakes for a subtle heat.
- Blend in a handful of toasted walnuts or pine nuts for added body and a slightly nutty depth.
- Use fire-roasted peppers or char your own for a more pronounced smoky flavor.
- Finish with fresh herbs like dill or parsley for a brighter, fresher profile.
Tips for the Perfect Red Pepper Dip
- Use block feta in brine rather than pre-crumbled feta for better flavor and creamier blending.
- Let cream cheese fully soften to avoid small lumps in the final dip.
- Drain roasted peppers thoroughly to control consistency and prevent a watery result.
- Crush or finely mince the garlic before blending to ensure it fully incorporates.
- Taste after blending but before chilling, then adjust again after chilling since flavors intensify.
More Greek-Inspired Recipes You’ll Love
Pin this Easy Mediterranean Feta Dip with Roasted Red Peppers:
Pin this Easy Mediterranean Feta Dip with Roasted Red Peppers:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Roasted Red Pepper and Feta Dip recipe.
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Roasted Red Pepper and Feta Dip
Roasted red pepper and feta dip is a delicious and versatile spread that can be used to dip veggies, crackers, used as a spread on sandwiches or wraps or used to top a rice bowl or salad. It's smoky, sweet and lightly salty.
Ingredients
- 2 oz Feta Cheese
- 4 oz Cream Cheese, softened
- 1/4 cup Greek Yogurt
- 2 Roasted Red Peppers (about 1 cup)
- 1 Tablespoon Lemon Juice
- 1 Garlic Clove, crushed
- 1/2 teaspoon Cumin
- 1/2 teaspoon Oregano
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt, or to taste
Instructions
- Place feta cheese, cream cheese, greek yogurt and roasted red peppers in a food processor. Puree until smooth.
- Add lemon juice, crushed garlic and seasoning. Puree until garlic is broken down.
- Taste and adjust, as needed.
- Refrigerate at least one hour to allow dip to thicken.
Notes
How to Roast Red Peppers:
Preheat oven to 400F.
Line two baking sheets with parchment paper or silicone baking sheets.
Cut 6-8 red peppers in half, then remove the membranes and seeds, discarding.
Place the halved red peppers cut-side down on the prepared sheets.
Bake for 20-30 minutes until the red peppers are lightly blackened.
Remove the red peppers to a heat-proof bowl, then cover with a lid (or plastic wrap or tinfoil).
Allow to sit for 20 minutes.
Remove the lid (or wrapping) then remove the skins from the roasted peppers.
Discard the skins, placing the flesh of the red peppers into a jar.
Makes 2-3 cups.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 21mgSodium: 251mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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