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overhead close up shot of dip in white bowl on wooden board
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5 from 1 vote

Smooth & Creamy Feta Roasted Red Pepper Dip

This Feta Roasted Red Pepper Dip is velvety smooth, easy to make and requires minimal ingredients!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Dip
Cuisine: Greek
Servings: 6
Calories: 225kcal
Cost: £1.50 / $2

Equipment

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

Ingredients

  • 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

Instructions

  • 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!

Video

Notes

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:

Nutrition

Calories: 225kcal | Carbohydrates: 4.48g | Protein: 9.77g | Fat: 18.79g | Saturated Fat: 10.597g | Polyunsaturated Fat: 0.902g | Monounsaturated Fat: 6.369g | Trans Fat: 0.002g | Cholesterol: 59mg | Sodium: 613mg | Potassium: 104mg | Fiber: 0.6g | Sugar: 3.9g | Vitamin A: 1236IU | Vitamin C: 34.9mg | Calcium: 331mg | Iron: 0.62mg