Roasted Red Pepper Feta Dip is an explosion of flavor in your mouth! Sweet roasted red peppers and creamy feta cheese come together in fun, mild dish that will delight your taste buds. Serve as a dip with crispy tortilla chips or as a delectable sauce over chicken and shrimp.
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Radiant Roasted Red Peppers
I. love. roasted red peppers. Their flavor is so rich and unique and it permeates through every dish it’s in.
There are endless pasta sauces, hummus, and dips that can incorporate roasted red peppers and have the flavor instantly elevated.
Create an aioli and serve alongside Skillet Potatoes for a bigger and better ketchup replacement. Add to Buffalo Chicken Enchilada Dip for even more flavor complexity, or add to a Cheesy Cream Sauce for an undeniably delicious pasta dish!
Take my advice and keep a jar of roasted red peppers handy in the fridge. You can thank me later 😉
How To: Make Roasted Red Pepper Feta Dip
The key to this incredibly flavorful dip is, you guessed it, roasted red peppers!
Start by preheating the oven to 400°F and preparing the peppers. Slice the peppers in half and remove as much ribbing as you can.
Place on a prepared baking sheet with a few garlic cloves and drizzle with olive oil. Sprinkle generously with salt and pepper and bake for 30 minutes.
The skin on the peppers should char nicely. Remove from the oven and place in a large, sealed Ziploc bag or container for 10 minutes. This helps soften the peppers from their steam.
Carefully remove from the bag and peel off the skins. They should peel off very easily and can be discarded.
To make the dip, add the peppers and garlic to a food processor. Pour in olive oil, red wine vinegar, paprika, and oregano. Pulse until well combined, tasting and adding salt if needed.
Top with feta cheese and serve!
Roasted Red Pepper Feta Dip
- 3 red bell peppers
- 2 tbsp olive oil divided
- 1 tsp salt
- 1 tsp pepper
- 3 garlic cloves
- 1 tsp red wine vinegar
- ½ tsp paprika
- ½ tsp oregano
- ¼ cup feta cheese
- Preheat the oven to 400° F. Cut the red bell peppers in half and remove the ribbing and seeds. Place garlic and peppers cut-side down on a baking sheet. Drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes or until the pepper skin has blackened. Remove from the oven and place the peppers in a plastic storage bag for 10 minutes to soften. Gently peel off the skins and discard them.
- Place the peppers and garlic cloves in a food processor with 1 tbsp olive oil, red wine vinegar, paprika, and oregano. Pulse until combined.
- Pour into a serving bowl. Top with feta cheese and serve!
It’s hard to top the exquisite taste of roasted red peppers! What’s your favorite dip to enjoy with chips?