Irresistible Roasted Pepper Feta Dip

If you ask me, roasted pepper feta dip is one of those party foods that actually deserves the hype.

This Mediterranean-inspired dip brings together smoky roasted peppers and creamy feta cheese for a combination that’s hard to resist. The peppers get sweet and tender in the oven, while the feta adds a nice salty bite.

I like to serve it warm with pita chips or crusty bread, but it’s just as good at room temperature. The flavors meld together beautifully, and the texture is somewhere between smooth and chunky.

It’s the kind of appetizer that disappears fast at gatherings, but it’s simple enough to whip up on a regular weeknight too.

What Kind of Feta Cheese Should I Use?

For this roasted pepper feta dip, you’ll want to use a good quality block feta rather than the pre-crumbled stuff. Block feta has a creamier texture and blends much better when you’re making a smooth dip. Greek feta tends to be tangier and saltier, while Bulgarian or French feta can be a bit milder – either will work great depending on how bold you want your dip to taste. If you can only find pre-crumbled feta, that’s totally fine too, just know that it might not blend quite as smoothly since it’s usually drier than block feta.

Options for Substitutions

This Mediterranean dip is pretty forgiving when it comes to swaps and substitutions:

• Feta cheese: While feta is really the star here, you can try goat cheese or ricotta for a milder flavor. The texture will be a bit different, but still creamy and delicious.
• Roasted red peppers: If you’re out of roasted red peppers, try roasted yellow or orange bell peppers instead. You can even use sun-dried tomatoes for a completely different but tasty twist – just use about ½ cup and add a splash more olive oil.
• Red wine vinegar: White wine vinegar or lemon juice work great as substitutes. Start with 2 teaspoons of lemon juice since it’s a bit more acidic than vinegar.
• Chili flakes: No chili flakes? Try a pinch of cayenne pepper, paprika for mild heat, or even a dash of hot sauce mixed right into the dip.
• Pita bread: Serve with toasted baguette slices, crackers, or even tortilla chips if that’s what you have on hand. All work perfectly for scooping up this creamy dip.
• Dried oregano: Fresh oregano is wonderful if you have it – use about 1 teaspoon. Dried basil or Italian seasoning can work as alternatives too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making roasted pepper feta dip is not draining your roasted peppers properly, which can leave you with a watery mess instead of a creamy dip – pat them completely dry with paper towels before blending.

Another common error is using low-quality or overly salty feta cheese, so taste your feta first and adjust the salt accordingly, or try mixing in a bit of cream cheese to mellow out the saltiness if needed.

Don’t skip letting the dip rest for at least 30 minutes before serving, as this allows all the flavors to meld together and gives you a much more balanced taste.

For the smoothest texture, make sure your feta is at room temperature before blending, and pulse the mixture rather than running it continuously to avoid over-processing and ending up with a paste-like consistency.

What to Serve With Roasted Pepper Feta Dip?

This creamy, tangy dip is perfect for sharing and goes great with warm pita bread or pita chips for scooping up every bit of that delicious feta and roasted pepper goodness. Fresh vegetable sticks like cucumbers, carrots, and bell peppers add a nice crunch and help balance out the richness of the dip. You can also serve it alongside other Mediterranean favorites like hummus, olives, and some sliced salami or prosciutto to create a whole mezze platter that’s perfect for entertaining. Don’t forget to have some crackers on hand too – water crackers or even simple tortilla chips work really well with this dip.

Storage Instructions

Keep Fresh: This roasted pepper feta dip tastes even better the next day after all those flavors have had time to meld together! Store it in the fridge in an airtight container for up to 5 days. I actually prefer making this a day ahead because it gives the garlic and oregano time to really shine.

Freeze: While you can freeze this dip for up to 2 months, the texture might change a bit since feta can get crumbly when thawed. If you do freeze it, let it thaw completely in the fridge overnight and give it a good stir before serving.

Serve: Pull the dip out of the fridge about 15-20 minutes before serving to take the chill off. You can serve it cold or at room temperature – both ways are delicious! If it looks a little separated after sitting, just give it a quick stir and maybe drizzle with a bit more olive oil.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 20-30 g

Ingredients

For the whipped feta dip:

• 10 oz feta cheese
• 2 medium roasted red peppers (about 3/4 cup, jarred or homemade)
• 1 small garlic clove
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1/2 tsp red chili flakes (adjust to taste)

For serving and garnish:

• Extra crumbled feta cheese
• Additional chili flakes
• Kalamata olives, optional
• More dried oregano
• Warm pita bread
• Assorted sliced vegetables (cucumber, carrot, celery, etc.)

Step 1: Blend the Dip

• 10 oz feta cheese
• 2 medium roasted red peppers (about 3/4 cup, jarred or homemade)
• 1 small garlic clove
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1/2 tsp red chili flakes (adjust to taste)

Add the feta cheese, roasted red peppers, garlic, red wine vinegar, dried oregano, olive oil, and red chili flakes to a food processor.

Puree the mixture until it becomes smooth and creamy, scraping down the sides as needed to ensure everything is evenly combined.

I like to start with a smaller amount of chili flakes and then taste, so you can adjust the heat to your preference.

Step 2: Garnish the Dip

• extra crumbled feta cheese
• additional chili flakes
• more dried oregano
• kalamata olives, optional

Transfer the pureed dip from Step 1 to a serving bowl.

Top with extra crumbled feta cheese, additional chili flakes, more dried oregano, and kalamata olives if you like.

I find a generous sprinkle of feta and oregano on top adds a fresh and inviting look.

Step 3: Serve with Dippers

• warm pita bread
• assorted sliced vegetables (cucumber, carrot, celery, etc.)

Serve the garnished dip immediately with warm pita bread and a selection of assorted sliced vegetables, such as cucumber, carrot, and celery.

This dip is also delicious if you chill it for about 30 minutes before serving to let the flavors meld.