Feta and Roasted Red Pepper Dip

Feta Roasted RedPepper DipDipsSalsas

If you’re like me, you can never have enough recipes as the holidays near. Dips and salsas are perfect for getting a party off to a great start. This Feta and Roasted Red Pepper Dip recipe is only 3 ingredients. If you have the ingredients on hand, this tasty dip can be ready to serve in about 5 minutes. Serve it with crudités, crackers or pumpernickel rounds for an elegant appetizer. Tip: Use creamy feta cheese. The lower-fat versions produce a drier dip. If your results seem dry, add 1 teaspoon or so of extra virgin olive oil and pulse.


This recipe comes from 150 Best Dips & Salsas from my cookbook publisher Robert Rose. Most of the dips and salsas in this book can be prepared ahead of time, are simple, and are made from the freshest ingredients. They cater to different tastes, dietary preferences, including vegetarians (such as this recipe). This book is the ultimate party dip and salsa resource! Enjoy this appetizer recipe for Thanksgiving, Christmas or any holiday or weeknight parties.

Feta and Roasted Red Pepper Dip

Prep Times:

5 minutes


Makes about 13⁄4 cups


8 oz feta cheese (see Tip)
2 roasted red bell peppers, quartered or store-bought
Hot pepper sauce, optional


1. In food processor fitted with metal blade, process feta, roasted peppers, and hot pepper sauce, if using, until smooth, about 30 seconds, stopping and scraping down sides of the bowl as necessary.

2. Transfer to a bowl and serve or cover and refrigerate for up to 3 days. If refrigerated allow to stand at room temperature for 20 minutes before serving.

To roast peppers: Preheat broiler. Place peppers on a baking sheet and broil, turning two or three times until skin on all sides is blackened, about 25 minutes. Transfer to a heatproof bowl; cover and let stand and cool. Remove skins, using a sharp knife. Discard skins, core and seed.

Courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca Reprinted with publisher permission.

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