Roasted red pepper feta dip- Easy 5-minute party dip that goes with all your finger foods! You can serve it with chips, Pita, or Veggies!
Why this recipe works
1. It's loaded with veggies and is kid friendly
2. It can be made ahead and popped in the refrigerator for up to 3-4 days!
3. It's served cold or at room temperature. So, there is no reheating business in the middle of your party!
There is one thing I have realized: homemade dips are always...always better than store-bought dips. But only if it's simple to make and comes together quickly! Right?
This dip ticks all my requirements. It's easy to make, comes together quickly, and can be served cold.
We love mopping this up with warm pita bread. OR scooping it up with some salty potato chips or french fries! It also makes a great healthy snack with some celery sticks. It's a great summer dip that can be served at any poolside or BBQ party.
We love that this dip can be served cold straight out of the refrigerator like a Tzatziki or my chunky corn and bean salsa. If you are throwing a big party, don't forget to make my 3 ingredient hummus too!
This red pepper paprika dip is loosely based on Greek dip called Htipiti or tirokafteri. Loosely translated, it means pounded or beaten. It's usually made in the mortar and pestle.
Not only is it delicious, it's also veggie packed! You can binge eat on this without feeling too much guilt.If you use store-bought roasted peppers , you can make this dip in 5 minutes flat! Scroll down to get the recipe.
I am always looking for new dips and appetizers to serve my friends and family.I love entertaining.I have one rule, though. No cooking once friends and family come over. That is why dips and chips are my jam!
Ingredients for Feta Red Pepper Dip
Here is what you will need to make this feta red pepper paprika dip
Red Peppers- You can roast fresh peppers or use store-bought roasted peppers. You can also fire-roast them.
If you use store-bought peppers, make sure you rinse it before adding it to the dip. You don't want the liquid to change the taste of the dip.
Roasting the peppers will make them soft plus help in removing the skin.
Feta - You can use a feta block or feta in brine. If you are using feta from the brine, make sure to pat the feta dry before using.
Also, taste the feta before you add the rest of the ingredients. This will help you decide how much salt you need.
Feta is an excellent cheese to make dips with.My crazy feta dip went viral for a reason.It's so good!
How to make Red Pepper Feta Paprika Dip
Here is a step-by-step method for making red pepper dip.
Step 1: Roast the Red Peppers or used jarred peppers
Skip ahead to step 2 if you are using jarred roasted peppers. Halve the peppers. Place them seed side down on a baking tray.
Bake for 20 minutes at 200 C till the skins are black and charred.We are looking for big splotches of black.Yes Don't worry! Trust me! Go ahead and char that pepper!Alternatively, you can fire roast them too.
Once they are charred, Place them inside a bowl. Cover the bowl. Let it cool for 10 minutes. This step will sweat the peppers and make them easier to peel.Remove and discard the skin.
Step 2: Process & Blend
In a food processor or blender, Add cubed feta cheese, Olive Oil, Salt, Chili and Roasted Red Peppers.
Squeeze about ¼ of a lemon. Process till you get a creamy texture.Scoop it into the serving dish, top it with olive oil, and serve.
You can also garnish this dip with crumbled feta, Chilli flakes or Herbs.
Leftovers and Storage
Store this dip in an airtight container for 5-6 days. There are so many things you can make using this dip. Here are some quick ways to reuse this dip
- Make a Cheese Sandwich
- Add it to boiled pasta and use like a sauce
- Add it to Souvlakis or Chicken Gyro Rolls
- Eat it with flatbreads
- Use it as a salad dressing.
How to Serve
The dip should be served at room temperature.It thickens when refrigerated.So keep that in mind while serving.
By itself, you can serve this red pepper cheese dip with chips, Home made pita Chips, veggies or crackers.If entertaining is your jam, then i have got you! Depending on how big your party is, you can make 1 dip or several.
My fail-safe dip is always my Greek yogurt dip. If I want to add textures or combine different types of dips for a bigger spread, I make several dips ,maybe a hot dip like this jalapeno popper chicken dip or makie a charcuterie board around the theme.
If you make this delicious roasted red pepper feta dip, do leave me a comment.I would love to know your thoughts on it!
Roasted Red Pepper Feta Dip
Ingredients
- 8 Ounces Feta Cheese
- 3 Red Bell Peppers or 1 cup Roasted Red Peppers*
- ¼ Cup Extra Virgin Olive Oil
- 2-3 Cloves Garlic
- ½ Lemon 2-3 tablespoon of lemon juice
- 1 tablespoon Dried Oregano
- 1 teaspoon Ground Chilli Paprika or Cayenne
- Salt
Instructions
Roasting Red Peppers
- Skip this step if using storebought roasted peppers.
- Cut the peppers into half.Remove the seeds.Place them seed side down on a baking tray.
- Roast the peppers for 20 minutes at 200 C or 400 F till the skins are black.(not all black but majority parts of it.
Store Bought Roasted Red Peppers
- Remove 1 cup worth of roasted red peppers from the jar.Give them a quick rinse under water.Pat dry with a paper towel.
Processing the Dip
- Add cubed feta into the food processor first.
- Next add the roasted peppers.
- Follow it up with Olive oil, Garlic, Oregano, Salt, Chili and lemon juice.
- Close the lid and blend or process till you get the desired texture.
- Scoop it up in a shallow bowl or a plate.Drizzle with olive oil and serve along with pita or chips.
Video
Notes
- Chips - Crinkle Sea salt chips- thick or thin.
- Nachos
- Veggies - carrot sticks, cucumber, celery, mini sweet peppers
- Warm Bread or toasted pita bread
- Vegetarian, Gluten Free & Veggie loaded.
- Served at room temperature or slightly cold.
- You can make this ahead and pop it in the refrigerator for 2-3 days.
- It can sit out on the counter for upto 4-5 hours on a hot day. Longer on a colder day.
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