You know those recipes that sneak into your regular rotation and never quite leave? This roasted red pepper feta dip is exactly that for me. I first tasted it at a backyard barbecue years ago, and the smoky sweetness of roasted peppers paired with the sharp tang of feta just blew me away. Every time I whip it up, that same blend of creamy, salty, and slightly charred flavors fills my kitchen, making it impossible to stop dipping. Plus, it’s ridiculously easy to throw together — perfect for those moments when you want something impressive but quick. Just a few minutes and bam, you’ve got this vibrant, velvety dip that’s as pretty as it is tasty!
Quick Facts
Yield: Serves 6–8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
2 large red bell peppers
8 ounces feta cheese, crumbled
1/4 cup Greek yogurt (or sour cream for a richer dip)
1 garlic clove, minced
1 tablespoon olive oil, plus more for roasting
1 teaspoon lemon juice
1/2 teaspoon smoked paprika (optional but adds amazing depth)
Salt and black pepper, to taste
How I Make It
Step 1:
Start by roasting your red peppers. Preheat your oven to 425°F. Cut the peppers in half, remove seeds, and brush lightly with olive oil. Place them cut-side down on a baking sheet lined with foil. Roast for about 15 minutes until the skins are blistered and blackened in spots—this step is key for that irresistible smoky flavor.
Step 2:
Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes—this makes peeling the skins a breeze. After that, carefully peel off the skins; they should come off easily. Pat the peeled peppers dry to avoid extra moisture in your dip.
Step 3:
In a food processor, combine the peeled roasted peppers, crumbled feta, Greek yogurt, minced garlic, olive oil, and lemon juice. Blend until you reach a smooth but slightly chunky texture. If you want it creamier, add a little more yogurt or olive oil.
Step 4:
Season with smoked paprika, salt, and freshly ground black pepper. Give it one last quick pulse to mix everything well. Taste and adjust seasonings as needed—sometimes a little extra lemon juice wakes the dip up beautifully.
Step 5:
Transfer the dip to a serving bowl. Drizzle a bit of olive oil on top and sprinkle extra paprika or chopped fresh herbs like parsley for a colorful finish.
Step 6:
Serve with crispy pita chips, fresh vegetable sticks, or warm naan bread. Watch it disappear fast!
Variations & Tips
For a dairy-free option, substitute feta with a soft vegan cheese and use coconut yogurt instead of Greek yogurt.
Add a roasted jalapeño with the peppers for a spicy kick.
Mix in a handful of toasted pine nuts or walnuts for extra texture.
If you don’t have time to roast peppers, use good-quality jarred roasted red peppers, but drain well to avoid watery dip.
This dip is great served chilled or at room temperature; just bring it out about 20 minutes before serving if refrigerated.
How I Like to Serve It
This dip is a crowd-pleaser for summer picnics or game-day snacks. I love setting it out during casual get-togethers alongside an assortment of fresh veggies and warm bread. It also pairs wonderfully with Mediterranean-inspired meals like grilled lamb or chicken kebabs, bringing a creamy, tangy contrast to smoky, savory flavors.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
If the dip thickens after refrigeration, stir in a splash of olive oil or water to loosen it up before serving.
Closing: This roasted red pepper feta dip is one of those magical recipes that’s simple to make but rich in flavor, always inviting friends and family to gather around for a taste (or three!).
