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Cheese/ Delicious Dips

Ultra Creamy Feta Roasted Red Pepper Dip

February 17, 2021 by Chris Collins

This Feta Roasted Red Pepper Dip is velvety smooth, easy to make and requires minimal ingredients!

If you’ve ever made a feta dip before, you may have been left a little disappointed with the grainy texture. Here I’ll show you how to make an ultra creamy feta dip that’s loaded with flavour! Follow me…

overhead shot of dip served in small white bowl surrounded by pita chips

Baked Feta

If you’ve never baked feta before, your life is about to change. When you bake feta it turns incredibly soft and creamy. The texture completely changes to the point you can spread it with a knife.

Most feta dip recipes just throw the feta straight in the food processor, but I find unless you have an incredibly powerful food processor and use a really soft variety of feta, the dip always comes out lumpy/grainy. By baking the feta first you transform the texture to the point it can be whipped until velvety smooth.

Baked Feta Seasoning

To bake the feta I love adding some smoked paprika and a couple of pinches of cayenne pepper. The smoked paprika compliments the smoky flavour of the roasted red peppers, whilst the cayenne adds a nice kick of spice to liven up the dip. Alongside this you’ll also want to drizzle it with extra virgin olive oil, just to prevent the feta from drying out.

Process shots: add feta to baking dish (photo 1), drizzle with oil and rub with seasoning (photo 2), bake until soft (photo 3), use a knife to check the centre is creamy (photo 4).

4 step by step photos showing how to bake feta

Feta Roasted Red Pepper Dip

When it comes to the roasted red peppers I like using jarred peppers. Not only does this obviously cut down on prep time, but they also come in a vinegary brine which adds a touch of flavour to the dip.

Can I use fresh peppers?

Yep! If you want to make your own roasted red peppers you can absolutely do that. I’ve added more on this in recipe card notes.

To make the dip all you have to do is plonk the feta & peppers in a food processor with a drizzle of oil and blitz until smooth. I recommend keeping the top nozzle open to allow the steam to escape.

2 step by step photos showing how to make feta roasted red pepper dip

Serving Feta Roasted Red Pepper Dip

I like to serve this dip right away, just so it’s at its warmest/creamiest. Just before serving I recommend drizzling with a splash of oil and finish with a few pinches of smoked paprika. From there I usually serve with tortilla chips or pita chips, but you can serve with anything you fancy!

Can I make this ahead of time?

You can tightly cover and store in the fridge for 3-4days. From there I recommend serving at room temp, just so the dip relaxes/softens. It’ll still have a dip-like texture if it’s chilled, but it’ll be much thicker.

If you’re looking for more feta dips check out my Classic Baked Feta and Roasted Beetroot Hummus with Feta!

If you’re after more roasted red peppers goodness check out my Creamy Roasted Red Pepper Pasta or Roasted Red Pepper Pesto Pasta!

Alrighty, let’s tuck into the recipe for this feta roasted red pepper dip shall we?!

overhead close up shot of dip in white bowl on wooden board

dunking a pita chip into small bowl of dip with more pita chips blurred in background

How to make Feta Roasted Red Pepper Dip (Full Recipe & Video)

overhead close up shot of dip in white bowl on wooden board

Smooth & Creamy Feta Roasted Red Pepper Dip

This Feta Roasted Red Pepper Dip is velvety smooth, easy to make and requires minimal ingredients!
5 from 1 vote
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Servings (click & slide): 6
Course: Appetizer / Dip
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 225kcal
Cost per serving: £1.50 / $2


  • Small Baking Tray/Dish
  • Food Processor
  • Paper Towels
  • Plastic Spatula/Turner

Ingredients (check list):

  • 2x 7oz/200g blocks of Feta, patted dry with paper towels
  • 2 large jarred Roasted Red Peppers, squeeze out vinegary brine but don't wash, you want a touch of the flavour (see notes)
  • 2 tbsp Extra Virgin Olive Oil, plus extra to serve
  • 1/2 tsp Smoked Paprika, plus extra to serve
  • 2 pinches of Cayenne Pepper


  • Add feta to a small baking dish or tray and drizzle with 1 tbsp extra virgin olive oil. Sprinkle over 1/2 tsp smoked paprika and 2 pinches of cayenne pepper. Rub into the feta then place in the oven at 200C/390F for 15-20mins, or until it starts to go golden around the edges. It should be very soft to touch.
  • Use a plastic spatula to scrape the feta into a food processor, alongside any oil/char left in the pan. Add roasted red peppers and 1 tbsp extra virgin olive oil. Flick open the top to allow steam to escape, then turn on motor and blitz until smooth and creamy.
  • Pour into a serving bowl and top with a drizzle of oil and a few pinches of smoked paprika. Tuck in and enjoy!

Quick 1 min demo!


a) Roasted Red Peppers - Don't rinse the peppers, just squeeze out the vinegary brine. You want a touch of it for flavour, but not too much or it'll leave the dip too acidic. If you want to make your own roasted red peppers, I recommend using 2 large fresh peppers. Place them under the grill or on the flame of the hob and turn regularly until charred all the way around. Place in a bowl with cling film over until the peppers cool, then peel off the skins (leaving some char for flavour). Just remember to remove the core/seeds.
b) Serving - I like to serve with pita chips, but you can serve with anything you fancy (even if it's just some chunks of buttered bread!). I recommend serving right away when it's nice and warm and at its creamiest.
c) Storage - Tightly store in the fridge for 3-4days. It'll still have a dip consistency once chilled, just considerably thicker. I recommend serving at room temp if you've chilled the dip.
d) Calories - whole recipe divided by 6 with no sides or extra oil/paprika. Calories for 1 serving:

Your Private Notes:


Nutrition Facts
Smooth & Creamy Feta Roasted Red Pepper Dip
Amount Per Serving
Calories 225 Calories from Fat 169
% Daily Value*
Fat 18.79g29%
Saturated Fat 10.597g53%
Trans Fat 0.002g
Polyunsaturated Fat 0.902g
Monounsaturated Fat 6.369g
Cholesterol 59mg20%
Sodium 613mg26%
Potassium 104mg3%
Carbohydrates 4.48g1%
Fiber 0.6g2%
Sugar 3.9g4%
Protein 9.77g20%
Vitamin A 1236IU25%
Vitamin C 34.9mg42%
Calcium 331mg33%
Iron 0.62mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    April 23, 2022 at 7:16 pm

    Hi Chris! Thanks for sharing this great dip. I am making it for the first time and wanted to know the size of the jarred peppers you used. I only saw a very small one and a 12 ouncer. Do I use 2 of the 12 ounce jars? It seems like more than I see in your picture.
    Thank you!

    • Reply
      Chris Collins
      April 24, 2022 at 12:07 pm

      Hey Tish! I’m not sure the specific weight of them, but I usually buy a 450g/16oz jar or roasted red peppers, which when drained is around 350g/12oz. There’s usually around 4 in the jar, and I use two of them. Hope this helps 🙂 C.

  • Reply
    March 6, 2021 at 4:55 pm

    5 stars
    Best dip in the world!!