Feta and Roasted Red Pepper Dip -

Feta and Roasted Red Pepper Dip

This feta and roasted red pepper dip is the ultimate five-minute appetizer, packed with creamy, savory, flavors. Perfect for snacking, entertaining, or spreading on sandwiches.

Course Appetizer, condiment

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 138kcal

Author Ann Otis

Ingredients

1 8-ounce block of feta cheese* cubed, at room temperature
2/3 cup roasted red peppers patted dry and roughly chopped (about 1 1/2 peppers)
1 small or medium garlic clove grated
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon dried oregano or 1/2 teaspoon chopped fresh
Pinch of cayenne pepper
Freshly ground black pepper to taste
Optional garnishes: drizzled olive oil, crushed red pepper, oregano
Warm pita or pita chips for serving

US Customary - Metric

Instructions

In the bowl of your food processor, combine the feta, roasted peppers, garlic, olive oil, lemon juice, oregano, and cayenne pepper.
Process, pulsing until the dip is smooth (do not overprocess), then season with ground black pepper to taste. Transfer to a serving bowl and top with optional garnishes if using.
Serve immediately or cover and refrigerate for up to 5 days.

Video

Notes

*Only use blocked feta in this recipe. Pre-crumbled feta will cause the dip to become gritty instead of smooth.

Storage Instructions

If you have any leftover feta and roasted red pepper dip, it keeps really well. Just transfer it to an airtight container and store it in the refrigerator for up to 5 days.

Since this dip is dairy based, it’s best served chilled or at room temperature. Note that the dip will thicken up quite a bit as it sits in the fridge. Just let it sit out for about 15 minutes to warm back up and stir in a little olive oil (or cream or yogurt) to bring it back to a dipp-able consistency.

Nutrition