Whipped Feta Dip with Roasted Red Peppers

This whipped feta dip blends salty cheese with creamy yogurt and sweet roasted red peppers, creating a bold flavor profile that's impossible to resist. Perfect for winery tastings, backyard BBQs, or beach picnics, this make-ahead friendly dip answers the growing demand for sophisticated yet simple entertaining options.

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Course: Appetizer

Cuisine: Mediterranean

Keyword: Whipped Feta Dip, Roasted Red Peppers, Mediterranean Appetizer, Summer Dip

Prep Time: 15

Cook Time: 5

Rest Time: 30

Total Time: 50

Servings: servings

Calories: 165kcal

Equipment

Food Processor
Serving Bowl

Ingredients

Dip Base

8 oz feta cheese room temperature
4 oz cream cheese softened
1/4 cup Greek yogurt full-fat recommended for creaminess
2 roasted red peppers from a jar drained and patted dry

Flavorings

2 tbsp extra virgin olive oil plus more for drizzling
2 cloves garlic minced
1 tbsp fresh lemon juice
1 tsp honey
1/2 tsp red pepper flakes adjust to taste
1 tsp dried oregano
salt and freshly ground black pepper to taste

Garnishes

fresh herbs for garnish dill, mint, or parsley

Instructions

Break the feta into chunks and add to a food processor along with the cream cheese. Pulse until the cheeses are combined but still slightly chunky.
Add the Greek yogurt, minced garlic, lemon juice, honey, red pepper flakes, and oregano to the processor. Season with a small pinch of salt and freshly ground black pepper. Pulse again until combined but not completely smooth.
Roughly chop the roasted red peppers and add them to the mixture. Pulse just 3-4 times to incorporate them while leaving visible pieces throughout the dip.
With the processor running, slowly drizzle in the olive oil until the mixture becomes light and airy.
Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, bring to room temperature for about 15 minutes, drizzle with additional olive oil, and garnish with fresh herbs and an extra sprinkle of red pepper flakes.

Notes

This dip actually improves after 24 hours in the refrigerator, making it perfect for advance prep. Keep refrigerated in an airtight container for up to 5 days. Freezing is not recommended as the texture will become grainy upon thawing.

For a lighter version, use reduced-fat cream cheese and 2% Greek yogurt. To make it vegan, try using plant-based alternatives like almond-based cream cheese and coconut yogurt.

Nutrition

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