Whipped Feta Dip with Roasted Peppers
Whipped Feta Dip
A creamy whipped feta dip topped with roasted red peppers, olive oil, lemon, and fresh herbs for an easy Mediterranean-style appetizer.
Whipped feta dip turns a block of briny cheese into a smooth, spoonable appetizer that feels generous without taking much time. The feta blends with Greek yogurt, olive oil, lemon, and a small amount of cream cheese so the dip is creamy but still bright and tangy.
Roasted red peppers make the topping sweet, glossy, and colorful. A quick warm-up in olive oil with garlic and smoked paprika deepens their flavor and gives the dip a savory contrast against the cool feta base.
Serve this dip with warm pita, crisp vegetables, crackers, or grilled bread. It can be made ahead, but add the pepper topping and herbs just before serving so the surface looks fresh and the olive oil stays fragrant.
Nutrition (per serving)
Directions
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1
Add feta, Greek yogurt, cream cheese, 2 tablespoons olive oil, lemon juice, lemon zest, half of the garlic, and a few grinds of black pepper to a food processor.
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2
Blend for 1 to 2 minutes, scraping down the bowl once or twice, until the dip is very smooth and spreadable.
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3
Taste the dip and adjust with a little more lemon juice or black pepper if needed; the feta should provide enough salt.
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4
Warm the remaining 1 tablespoon olive oil in a small skillet over medium heat, then add the sliced roasted peppers, remaining garlic, and smoked paprika.
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5
Cook for 3 to 5 minutes, stirring often, until the peppers are glossy and the garlic smells mellow but has not browned.
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6
Spoon the whipped feta into a shallow serving bowl and use the back of a spoon to make soft swirls on the surface.
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7
Top with the warm roasted peppers and their oil, then scatter parsley and dill over the dip.
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8
Serve right away with pita, crackers, cucumber slices, or warm flatbread.
Ingredients
- Feta cheese, crumbled:8 oz
- Plain Greek yogurt:1/2 cup
- Cream cheese, softened:2 oz
- Extra-virgin olive oil:3 tbsp
- Fresh lemon juice:1 tbsp
- Lemon zest:1 tsp
- Garlic clove, finely grated:1
- Roasted red peppers, drained and sliced:3/4 cup
- Smoked paprika:1/4 tsp
- Fresh parsley, chopped:2 tbsp
- Fresh dill, chopped:1 tbsp
- Black pepper:to taste
Tips & Notes
- For the smoothest texture, let the cream cheese soften before blending and scrape the food processor well.
- If the feta is very firm, blend in 1 additional tablespoon Greek yogurt or olive oil to loosen the dip.
- The feta base can be refrigerated for up to 2 days; bring it close to room temperature before topping and serving.
