Name: Easy Creamy Whipped Roasted Feta and Red Pepper Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 red bell peppers, seeds removed and chopped into 2-inch pieces; 3 cloves garlic; 2 tablespoons olive oil; ¼ teaspoon coarse ground black pepper; ¼ teaspoon dried oregano (or 1 teaspoon fresh oregano); 1/8 teaspoon red pepper flakes; 8 oz feta cheese block, cut into 8 pieces; 4 oz cream cheese, cut into 4 pieces; 1 tablespoon freshly squeezed lemon juice; Salt, if needed; Chopped chives; Fresh cracked black pepper; Crumbled feta; Red pepper flakes; Drizzle of olive oil

Description

Creamy, roasted feta and red pepper dip made with sweet caramelized bell peppers, garlic, olive oil, and tangy feta blended until smooth and luscious. Finished with a splash of fresh lemon juice and a hint of oregano and red pepper flakes, this easy baked appetizer is perfect served warm or chilled with pita chips, crackers, or fresh vegetables. Ready in just 40 minutes, it’s a vibrant, crowd-pleasing dip that’s ideal for entertaining or everyday snacking.

Ingredients

Scale

2 red bell peppers, seeds removed and chopped into 2-inch pieces
3 cloves garlic
2 tablespoons olive oil
¼ teaspoon coarse ground black pepper
¼ teaspoon dried oregano (or 1 teaspoon fresh oregano)
1/8 teaspoon red pepper flakes
8 oz feta cheese block, cut into 8 pieces
4 oz cream cheese, cut into 4 pieces
1 tablespoon freshly squeezed lemon juice
Salt, if needed

Optional Garnishes

Chopped chives
Fresh cracked black pepper
Crumbled feta
Red pepper flakes
Drizzle of olive oil

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Instructions

Preheat oven to 450°F.
Season the vegetables: Add the chopped red peppers and whole garlic cloves to a 9×13 baking dish. Drizzle with olive oil and sprinkle with black pepper, oregano, and red pepper flakes. Toss to coat evenly.
Roast: Bake for 20 minutes, or until the peppers are tender and lightly charred around the edges.
Add the cheese: Remove from the oven and add the feta and cream cheese pieces. Toss gently to combine. Return to the oven and roast for an additional 10–15 minutes, or until the cheese is softened and warmed through.
Blend: Transfer everything to a food processor. Add the lemon juice and process until smooth and creamy.
Adjust seasoning: Taste and add salt if needed (feta is naturally salty).

Serve: Serve warm or chilled, topped with desired garnishes. Pair with pita chips, crackers, crostini, or fresh vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This dip does not freeze well due to the dairy content.

For extra heat, increase red pepper flakes to ½ teaspoon or add one chopped red jalapeño when roasting the peppers.

Nutrition

Serving Size: 1/4 cup
Calories: 165
Sugar: 3g
Sodium: 360mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 5g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg