This roasted red pepper and feta dip has been in my personal recipe rotation for more than 20 years—and for good reason. The sweet smokiness of the roasted red peppers blended with creamy feta, cream cheese, and a hit of lemon makes it an irresistible dip for veggies, pita, or chips. But don’t stop there. This is one of those versatile spreads that works on wraps, sandwiches, or even spooned over roasted cauliflower.

It’s easy to make ahead, wildly flavourful, and the kind of appetizer that keeps the holiday table (or weekday snack board) stress-free and delicious.

Why You’ll Love This Dip

• Creamy, tangy, and packed with flavour
• Whips up in minutes using a food processor
• Perfect for make-ahead entertaining—it lasts up to a week in the fridge
• Extremely versatile: use it as a dip, spread, or topper for roasted veg

Ingredients (Makes 3 cups)

• 1 jar (370 mL) roasted red peppers, drained
• 2 cloves garlic
• ½ block (125 g) cream cheese
• 1 cup full-fat sour cream
• Zest and juice of ½ lemon
• 1 cup (about 200 g) crumbled feta cheese
• ½ teaspoon black pepper

Method

1. Add the drained roasted red peppers and garlic to a food processor fitted with an S-blade. Blend on high for about 45 seconds until fairly smooth.
2. Add the cream cheese, sour cream, lemon zest, and lemon juice. Blend for about 1 minute until the mixture is smooth and creamy.
3. Add the crumbled feta and black pepper. Pulse for another 30 seconds until mostly smooth, with some texture from the feta and peppers.
4. Transfer to an airtight container and refrigerate. The dip can be made up to 1 week in advance.

Andrea’s Serving Tips

• Serve it with warm pita wedges, crudités, or as part of a Mediterranean-style snack board.
• Spoon it over roasted cauliflower or grilled chicken for an easy flavour boost.
• Use it as a sandwich spread—it pairs beautifully with turkey, roasted vegetables, or grilled halloumi.

Roasted Red Pepper and Feta Dip

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• Author: Andrea Buckett
• Yield: Makes 3 cups

Ingredients

Units USM

• 1 jar (370 mL) roasted red peppers, drained
• 2 cloves garlic
• 1/2 block (125 g) cream cheese
• 1 cup full-fat sour cream
• Zest and juice of 1/2 lemon
• 1 cup (about 200 g) crumbled feta cheese
• 1/2 tsp pepper

Instructions

1. Pour roasted red peppers and garlic into a food processor fitted with an S-blade. Process on high for about 45 seconds, until pureed.
2. Add cream cheese, sour cream, lemon zest and juice, and process for about 1 min, until texture is smooth and consistent.
3. Add the feta and pepper and blend for another 30 seconds.  Dip should be relatively smooth dip, with some small pieces of feta and red pepper.

Notes

Store in an airtight container in the fridge for up to 1 week.