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This roasted red pepper and feta dip always vanishes in minutes at gatherings and family dinners. Creamy tangy and bursting with layers of Mediterranean flavor it is as easy to whip up as it is impressive to serve. When you want a crowd pleaser that bridges the gap between snack and appetizer this dip checks all the boxes.
I first made this dip for a summer barbecue and it has become a staple at every event since. Friends always ask for the recipe and there are never leftovers.
Ingredients
- Roasted red peppers: Bring sweet smoky flavor to the base select firm glossy peppers or use high quality jarred ones for convenience
- Crumbled feta cheese: For a salty tangy bite seek out blocks of feta in brine if possible for best freshness
- Cream cheese: Makes the dip ultra smooth and balances the saltiness opt for full fat for richer results
- Greek yogurt: Adds a slight tang and lightens the texture choose thick plain varieties for creaminess
- Olive oil: Enhances richness and helps the dip blend select extra virgin for best taste
- Lemon juice: Brightens the overall flavor fresh squeezed is best for zing
- Garlic: Infuses a savory aromatic punch mince finely for even distribution
- Smoked paprika: Brings depth and gentle spice use Spanish smoked paprika for robust flavor
- Salt and pepper: Let you fine tune the seasoning taste and adjust as needed
- Fresh parsley or basil: Adds color and freshness to the finished dip pick vibrant leaves for garnish
Step-by-Step Instructions
- Prepare the Peppers:
- If using jarred roasted red peppers drain them thoroughly to prevent a watery dip. If roasting your own place red bell peppers under a hot oven until charred and soft about twenty to twenty five minutes let cool peel skin and remove seeds for a naturally smoky taste.
- Combine the Base:
- Add roasted red peppers crumbled feta cheese softened cream cheese Greek yogurt olive oil lemon juice minced garlic and smoked paprika to a food processor. Process until chunky for a rustic texture or go longer for extra smoothness.
- Season and Adjust:
- Taste the mixture then blend in salt and pepper. If the dip is too thick drizzle in a little extra olive oil or Greek yogurt and blend again until creamy and easily scoopable.
- Chill Before Serving:
- Transfer the dip to a serving dish and cover. Refrigerate at least thirty minutes to help flavors meld and improve its texture. The dip can also be made up to a day ahead for even better results.
- Garnish and Serve:
- Sprinkle fresh parsley or basil over the top for a burst of color. Pair with crunchy pita chips fresh vegetables or rustic bread. Scoop generously and enjoy every creamy bite.
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The smoked paprika is my favorite part of this dip it really brings warmth and complexity that makes every bite irresistible. My kids actually compete for the last scoop especially with toasted pita and cucumbers on the side.
Storage Tips
This dip keeps beautifully in the fridge for up to four days covered tightly. If it seems to firm up after chilling give it a quick stir and a splash of olive oil or yogurt to refresh the texture. It is not freezer friendly as the dairy may separate when thawed.
Ingredient Substitutions
If you want to switch it up try goat cheese instead of feta for a creamy tangy twist. Non dairy cream cheese and yogurt can make this dip suitable for those who avoid dairy. You can even swap the smoked paprika for chili flakes or sweet paprika if you want more or less heat.
Serving Suggestions
This dip is wonderful with crisp raw veggies like carrots celery or bell peppers and also excels as a spread for sandwiches wraps or burgers. You can use it as a topping for grilled chicken and fish or swirl into a bowl of warm grains.
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Every bite of this dip captures the heart of Mediterranean flavors making it a true crowd pleaser for any occasion.
Frequently Asked Questions
- → Can I use fresh red peppers instead of jarred?
Yes, roasting your own fresh red peppers adds a sweeter, smoky flavor to the dip. Just roast, peel, and remove seeds before blending.
- → Is there a dairy-free alternative?
You can substitute vegan feta, plant-based yogurt, and dairy-free cream cheese to achieve a similar creamy taste and texture.
- → How long does the dip keep in the fridge?
Store the dip in an airtight container in the refrigerator for up to 3 days. Stir before serving for best texture.
- → What can I serve with this dip?
This dip pairs well with pita chips, sliced vegetables, crackers, or a warm crusty bread for scooping.
- → Can I make the dip ahead of time?
Absolutely! Letting the dip chill overnight deepens the flavors and makes for easy entertaining the next day.