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…
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).
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.
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.
Alrighty, let’s tuck into the recipe for this feta roasted red pepper dip shall we?!
How to make Feta Roasted Red Pepper Dip (Full Recipe & Video)
Smooth & Creamy Feta Roasted Red Pepper Dip
- 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!
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