Smooth & Creamy Feta Roasted Red Pepper Dip

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

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5 from 2 votes

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

Cook Time15

Total Time25

Course: Appetizer, Dip

Cuisine: Greek

Servings:

Author: Chris Collins

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