Roasted Red Pepper Feta Dip

Name: Roasted Red Pepper Feta Dip
Prep time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 ounces roasted red peppers (about 1 cup) (jarred or fresh-roasted, drained and patted dry (you can use fire roasted if you want); 8 ounces block feta cheese (crumbled); 2 garlic cloves; 1 lemon (juiced); 4 tablespoons olive oil (divided, 3 for blending, 1 for topping); 1 teaspoon smoked paprika (or regular paprika); 1/4 teaspoon cayenne pepper; 1/4 teaspoon cumin; 1/4 teaspoon crushed red pepper flakes; Salt and black pepper to taste; Extra feta for garnish; Za'atar or fresh parsley (for topping); Crushed red pepper flakes (for topping)

This roasted red pepper feta dip is the kind of appetizer that disappears fast. Smoky roasted red peppers and tangy block feta blend into a thick, creamy dip spiced with smoked paprika and cayenne. It is ready in 20 minutes and made entirely in a food processor. No cream cheese, no tahini, no complicated steps.

Prep15 min
Total35 min
Makes6 servings
Calories196

Ingredients

6 servings

6 ounces roasted red peppers (about 1 cup) (jarred or fresh-roasted, drained and patted dry (you can use fire roasted if you want)
8 ounces block feta cheese (crumbled)
2 garlic cloves
1 lemon (juiced)
4 tablespoons olive oil (divided, 3 for blending, 1 for topping)
1 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Salt and black pepper to taste
Extra feta for garnish
Za'atar or fresh parsley (for topping)
Crushed red pepper flakes (for topping)

Method

1
Drain jarred roasted red peppers, spread on paper towels, press firmly, and let sit 5 minutes. Don't rush this step, excess liquid is the number one reason this dip turns out watery.
2
Add the roasted red peppers, crumbled feta, garlic, and lemon juice to a food processor. Blend for a full 1–2 minutes, longer than you think you need. The feta needs time to break down completely.
3
With the processor running, drizzle in 3 tablespoons of olive oil slowly. This is what creates the creamy, emulsified texture. Add smoked paprika, cayenne, cumin, and red pepper flakes. Blend another 60 seconds until glossy and smooth. Taste and adjust salt, pepper, or lemon.
4
Transfer to a serving bowl, cover, and refrigerate at least 20 minutes. The dip firms up and the flavors settle.
5
Drizzle with the remaining tablespoon of olive oil and top with more crumbled feta, za'atar or fresh parsley and a pinch of red pepper flakes. Serve with warm pita, pita chips, or cucumber slices.

Notes

Dry your peppers thoroughly: Jarred roasted red peppers hold onto more liquid than you think. Spread them on paper towels, press firmly, and let them sit a few minutes before blending, this is the difference between a thick, creamy dip and a watery one. Use block feta: Pre-crumbled feta blends out chalky and dry. Block feta packed in brine breaks down into a much smoother, creamier texture. Drizzle the oil slowly: With the processor running, stream the olive oil in steadily over about 30 seconds. This creates emulsification, dumping it in all at once breaks it. Blend longer than you think: Give it a full 1 to 2 minutes so the feta breaks down completely. Stopping too early leaves the dip grainy. Make it ahead: This dip is better the next day. Make it up to 5 days ahead and store covered in the fridge. Serve it warm: Transfer to an oven-safe dish and bake at 375°F for 10 to 12 minutes until bubbling at the edges. Top with extra feta crumbles before serving. Adjust the heat: Reduce cayenne to a pinch for mild, or add an extra ¼ teaspoon and finish with chili oil for more heat.