Roasted Red Pepper and Feta Dip

Do you guys remember this commercial where the woman making Rice Krispy treats pretended it took her hours to make them?  The gist of it was that Rice Krispy treats taste so good everybody will think you spent hours in the kitchen making them.

Well, that’s also the case with this dip.   Man oh man is it good.  And just like the Rice Krispy treats commercial tagline, it’s “So Good. So Easy.”  A recipe is provided below, but  it’s easy to adapt to suit your own preferences.  If you’d like to make it a bit healthier, just add some more red peppers or cut back a bit on the feta- I’m sure it would still be amazing.

The only critical thing here is to find an authentic feta that’s actually made from sheep’s milk… most of the feta cheese that you’ll find in the grocery store is made from cow’s milk.  I had to trek out to Whole Foods to find some of the good stuff.  It was definitely pricier than the cow’s milk version but I’d say the quality and taste is definitely makes it worth it.


Roasted Red Pepper and Feta Dip

Yield: 4 servings


* 3-4 roasted red bell peppers, stemmed, seeded and peeled (or the approximate equivalent of red mini peppers)
* 3 Tablespoons olive oil
* 4 cloves garlic, minced
* 1/4 teaspoon crushed red pepper flakes, plus extra for garnish
* 8 ounces sheep's milk feta, crumbled


Heat the olive oil in a small saucepan over medium-high heat and cook the garlic until lightly browned. Add the red pepper flakes and stir to combine. Remove the pan from the heat.

Combine the roasted red peppers, garlic and olive oil mixture and almost all of the feta (reserve a bit for garnish, if desired), in a food processor and process until well combined.

Place in a small bowl and top with reserved feta and a sprinkle of crushed red pepper flakes, if desired.

Note: if you need instructions for roasting red peppers, I always use this oven technique.

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5 Responses to “Roasted Red Pepper and Feta Dip”

  1. #
    Michele @ TheFatLossAuthority — November 28, 2011 at 10:48 pm

    Yum yum – this has quickly become one of our favorite dips! We love dipping but this one has been the one that everyone loves and there is never anything left!! Thanks for sharing!


  2. #
    CATE — November 29, 2011 at 6:49 am

    Michele- yay! I'm so glad you liked it… it's one of my very favorites :)


  3. #
    Kate — April 7, 2013 at 7:10 am

    I just tried making the dip and it seems very runny. Does it firm up if you put it in the refrigerator?


    • Cate — April 7th, 2013 @ 8:39 am

      Hi Kate- with only 3 Tablespoons of liquid/oil, I’m not sure why it would be runny… there’s a lot of solids to balance it out. The only thing I can think of is that it’s still hot and maybe the cheese is more liquid right now? In that case it probably would firm up a bit in the fridge. Anyways, good luck and thanks for checking in :)


  4. #
    michelle — March 7, 2014 at 10:42 am


    Maybe i missed it but how many red mini peppers is the equivalent of 3-4 bell peppers?


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