Feta Cheese Dip with Roasted Peppers

Feta has enjoyed a lot of popularity in the last year because of the #uunifetapasta, more commonly known as baked Feta pasta. Well, this roasted red pepper whipped feta dip is another tasty dish you can make using Feta that doesn’t require any baking. That is, if you have roasted red peppers on hand or in a shop nearby.

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Roasted Red Pepper Feta Dip

Combine the smokiness of roasted red peppers with the salty smooth flavor of feta into this amazing tasting, Greek inspired, dip
Servings 6 servings
Prep Time 20 minutes
Cook Time 0 minutes


  • 1 clove of Garlic
  • 2 tsp Red wine vinegar
  • 220g (8 oz) Feta cheese
  • 2 tbsp milk
  • 450 grams roasted red peppers
  • 3 tbsp olive oil
  • 1 tsp salt


  • Start by cutting the clove of garlic into thin slices and place it in a small dish covered with the two tsp of red wine vinegar. let it sit until needed.
  • Deseed and remove the stems of the roasted red peppers if applicable. If you're using store-bought peppers then remove them from the jar, drain the canning liquid and give them a quick rinse to remove the extra vinegar taste
  • In a food processor crumble the feta cheese, add two tbsp of milk, the garlic and vinegar, and all the roasted peppers.
    Run the mixer until the feta begins to get broken down a bit, then stop
  • Add a tsp of salt and 3 tbps of olive oil and mix again until it becomes smooth, or let it go for less if you want a chunkier consistency.
  • Then you can choose how to eat it: either as a dip as part of a charcuterie board or as a flavorful spread inside a tomato-mozzarella-cold cuts sandwich.
    Check the video above for more details on how to prepare and layout the charcuterie board.
Calories: 173kcal
Course: Appetizer, Dinner, Side Dish
Cuisine: Greek
Keyword: dip, feta, peppers, Quick Meal

This feta dip is very versatile and packs a lot of flavor. By mixing the smoky taste of the roasted peppers with the bit of acidity from the red wine vinegar to balance out the saltiness of the feta cheese. The milk combined with the olive oil help smooth all these out into a creamy delicious dip.

This dip is very versatile, firstly I love making it the start of a charcuterie board along with the right supporting acts:
Sweetness and tanginess represented here by cherry tomatoes and sun-dried tomatoes
Dip delivery systems through crackers and whole wheat bread
pre-sliced cured meats for savory and salty goodness
an aromatic accent through a mix of fresh rosemary, thyme and basil
and, finally, mini mozzarella balls for the flavor balancing of their refreshing taste

Secondly it works very well as a spread when used as an accent of flavor in sandwiches. Combine it with tasty fresh tomatoes and mozzarella, add the cold cuts of your choice and top with fresh basil leaves. And you got pretty tasty sandwich.

Just make sure you’re using the highest quality ingredients and a piece of good bread – I prefer the whole grain with nuts and seeds variety

And third, since we were talking about pasta, this dip also works very well as a pasta sauce. Just combine it with freshly boiled and pasta, top with fresh basil and cut cherry tomatoes to make a quick delicious meal.

This dip lasts for 4-6 days in the fridge and yields plenty for leftovers. So given the ideas above you can use it as a go-to for breakfasts, lunch or dinner – just make sure to have enough dip delivery systems around the house.

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Did you make this recipe?

I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.

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Cooked & written with ❤️ by Alex Pricop.