Roasted Red Pepper & Feta Dip
Sweet roasted peppers, tangy feta, roasted garlic, lemon and Mediterranean herbs.
Bobbie’s signature enhancement: add 1 tsp honey to balance the tangy feta and smoky peppers. Serve with pita chips, crostini, crackers, vegetables or grilled meats. Refrigerate airtight for up to 3 days.
Ingredients
Dip
- 12 oz roasted red peppers, drained and patted dry
- 8 oz feta cheese
- 4 oz cream cheese, softened
- ¼ cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 roasted garlic cloves
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
- 1 tbsp chopped parsley
Garnish
- 1 tbsp olive oil
- 1 tbsp crumbled feta
- 1 tbsp chopped parsley
- Pinch smoked paprika
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Method
- 1
Drain roasted red peppers thoroughly and pat dry to prevent a watery dip.
- 2
Place peppers, feta, cream cheese, Greek yogurt, olive oil, lemon juice, zest, roasted garlic, smoked paprika, red pepper flakes and black pepper into a food processor.
- 3
Blend until smooth and creamy, approximately 1–2 minutes.
- 4
If too thick, add 1 tsp water or olive oil at a time.
- 5
Fold in chopped parsley and transfer to a serving bowl.
- 6
Drizzle with olive oil and top with crumbled feta, parsley and smoked paprika.
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Roasted Red Pepper & Feta Dip is printed in Dips & Party Snacks
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From Bobbie's “Bobbie's Recipe Card 57 replacement”. Written up by Bobbie's Kitchen · Updated 26 October 2026