Roasted Red Pepper Feta Dip

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 2 cups total
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 3 large red bell peppers, about 1 1/2 pounds total
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon fine sea salt for roasting, plus 1/8 teaspoon for blending
• 8 ounces feta cheese, drained and crumbled
• 1/4 cup plain Greek yogurt, whole-milk preferred
• 1 small garlic clove, finely grated or minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley or dill, for serving
• Pita, crackers, raw vegetables, or bread for serving

Do This

• 1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
• 2. Halve and seed the peppers, rub with 1 tablespoon olive oil and 1/4 teaspoon salt, then roast cut-side down for 25 to 30 minutes.
• 3. Cover the hot peppers in a bowl for 10 minutes, then peel off the loosened skins.
• 4. Drain the peeled peppers well and pat dry so the dip stays thick and creamy.
• 5. Blend peppers, feta, Greek yogurt, garlic, lemon juice, lemon zest, 2 tablespoons olive oil, smoked paprika, cumin, 1/8 teaspoon salt, and black pepper.
• 6. Taste and adjust with more lemon juice or pepper if needed, then chill for 20 minutes if you want a firmer dip.
• 7. Spoon into a bowl, garnish with herbs and a small drizzle of olive oil, and serve with pita, crackers, vegetables, or as a sandwich spread.

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Why You’ll Love This Recipe

• Big flavor from simple ingredients: Roasted red peppers bring natural sweetness, while feta adds a salty, tangy punch.
• Creamy without being heavy: A small amount of Greek yogurt helps the feta blend into a smooth, spreadable dip.
• Great for many occasions: Serve it as an appetizer, snack board spread, lunchbox dip, or bright sandwich filling.
• Make-ahead friendly: The flavor gets even better after resting in the refrigerator for a few hours.

Grocery List

• Produce: 3 large red bell peppers, 1 lemon, 1 small garlic bulb, fresh parsley or dill, plus optional cucumbers, carrots, radishes, or celery for dipping
• Dairy: 8 ounces feta cheese, 1 small container plain Greek yogurt
• Pantry: Extra-virgin olive oil, fine sea salt, black pepper, smoked paprika, ground cumin, pita bread, crackers, or sandwich bread

Full Ingredients

For the Roasted Red Peppers

• 3 large red bell peppers, about 1 1/2 pounds total
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon fine sea salt

For the Feta Dip

• 8 ounces feta cheese, drained and crumbled
• 1/4 cup plain Greek yogurt, whole-milk preferred
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, finely grated or minced
• 1 tablespoon fresh lemon juice, plus more to taste if needed
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For Serving

• 1 tablespoon chopped fresh parsley or dill
• 1 teaspoon extra-virgin olive oil, for drizzling if desired
• Pita wedges, crackers, sliced cucumbers, carrot sticks, radishes, celery, or sandwich bread

Step-by-Step Instructions

Step 1: Heat the oven and prepare the peppers

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup. Cut the red bell peppers in half lengthwise, remove the stems, seeds, and white ribs, then place the pepper halves on the baking sheet. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with 1/4 teaspoon fine sea salt. Rub the peppers lightly so they are evenly coated.

Step 2: Roast until sweet, soft, and charred

Arrange the pepper halves cut-side down on the prepared baking sheet. Roast for 25 to 30 minutes, until the skins are blistered, darkened in spots, and the peppers have collapsed. A little char is perfect here because it gives the dip a gentle smoky depth and concentrates the peppers’ sweetness.

Step 3: Steam and peel the peppers

Transfer the hot roasted peppers to a medium bowl and cover the bowl tightly with a plate, lid, or plastic wrap. Let the peppers steam for 10 minutes. This softens the skins and makes them easier to remove. Once cool enough to handle, peel off and discard as much of the loosened skin as you can. It is fine if a few small bits remain.

Step 4: Drain the peppers for a thick, creamy dip

Place the peeled peppers in a fine-mesh strainer for 5 minutes to release excess liquid, then gently pat them dry with a clean kitchen towel or paper towels. This step is important: roasted peppers hold a lot of moisture, and draining them keeps the finished dip rich and spoonable instead of watery.

Step 5: Blend the dip until creamy

Add the drained roasted peppers to a food processor or high-powered blender. Add the 8 ounces crumbled feta, 1/4 cup Greek yogurt, 2 tablespoons olive oil, 1 finely grated garlic clove, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/8 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Blend for 45 to 60 seconds, stopping once or twice to scrape down the sides, until mostly smooth and creamy.

Step 6: Taste and adjust the seasoning

Taste the dip and adjust gently. If it tastes too rich or salty, add another 1 teaspoon fresh lemon juice. If you want a looser texture, blend in 1 teaspoon olive oil or 1 teaspoon cold water at a time until it reaches your preferred consistency. If you like a little more warmth, add an extra pinch of smoked paprika or black pepper.

Step 7: Serve, garnish, and enjoy

Spoon the dip into a shallow serving bowl and use the back of a spoon to make soft swirls on the surface. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle with 1 tablespoon chopped parsley or dill, and add a small pinch of smoked paprika if desired. Serve with warm pita wedges, crisp crackers, raw vegetables, or spread it onto sandwiches and wraps.

Pro Tips

• Use a block of feta if possible: Feta packed in brine usually tastes fresher and creamier than pre-crumbled feta.
• Drain the peppers well: Extra pepper liquid can make the dip thin. A few minutes in a strainer makes a noticeable difference.
• Blend for creaminess, pulse for texture: For a silky dip, blend fully. For a more rustic spread, pulse until the peppers are finely chopped but not completely smooth.
• Let it rest if you have time: Refrigerating the dip for 20 to 30 minutes helps it thicken and allows the garlic, lemon, and feta flavors to settle.
• Go easy on salt at first: Feta varies a lot in saltiness, so taste before adding more.

Variations

• Spicy roasted red pepper feta dip: Add 1/4 teaspoon crushed red pepper flakes or 1 teaspoon harissa paste before blending.
• Herby version: Blend in 2 tablespoons fresh basil, dill, or parsley for a greener, brighter flavor.
• Jarred pepper shortcut: Use 12 ounces drained roasted red peppers from a jar instead of fresh peppers. Pat them very dry and skip the roasting, steaming, and peeling steps.

Storage & Make-Ahead

Store the dip in an airtight container in the refrigerator for up to 4 days. For the best texture, let it sit at room temperature for 10 to 15 minutes before serving, then stir well and refresh with a small drizzle of olive oil. This dip is excellent made ahead; prepare it up to 24 hours in advance and garnish just before serving. Freezing is not recommended because feta and yogurt can become grainy after thawing.

Nutrition (per serving)

Calories: 145 kcal | Carbs: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Fiber: 1g | Sugar: 4g | Sodium: 425mg | Cholesterol: 25mg