Whipped Feta Dip with Roasted Red Peppers
Creamy, tangy, and ridiculously easy. This dip disappears in minutes at every party I bring it to.
Appetizers · Prep 10 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 200 g feta cheese, block, not crumbled
- 100 g cream cheese, softened
- 100 g roasted red peppers, jarred, drained
- 3 tbsp olive oil, plus more for drizzling
- 1 lemon, juiced
- 1 clove garlic
- 1 tsp Aleppo pepper, or smoked paprika
This dip has ruined hummus for me. I know that is a bold statement but hear me out.
You throw feta, cream cheese, olive oil, lemon, and roasted red peppers in a food processor and blend until smooth. That is it. Five minutes. The result is this impossibly creamy, tangy, slightly sweet dip that people cannot stop eating.
I have made this for dinner parties, potlucks, casual hangouts, and Tuesday nights alone on the couch. It works in every context. I usually make a double batch because a single one never survives the first hour.
Pro Tips
- Use block feta, not pre-crumbled. Block feta is creamier and less salty.
- Blend longer than you think. You want it WHIPPED — light and airy, not chunky.
- Jarred roasted red peppers are completely fine here. No need to roast your own.
- Let it come to room temperature before serving. Cold feta is stiffer.
Serving
Spread in a shallow bowl, drizzle with olive oil, sprinkle with Aleppo pepper or paprika, and scatter with fresh herbs. Serve with warm pita, crackers, or raw vegetables.
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