Easy Whipped Feta Dip with Roasted Peppers
A creamy, tangy, and smoky dip made with whipped feta and sweet roasted red peppers. Perfect for parties, this no-cook appetizer is ready in under 15 minutes and pairs beautifully with pita chips, crackers, or fresh vegetables.
Ingredients
Ingredients
- 8 oz block feta cheese in brine, drained and patted dry
- 1/2 cup plain Greek yogurt full-fat for best texture
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1/2 cup jarred roasted red peppers drained and roughly chopped
- 1 tbsp fresh lemon juice
- 1 clove garlic minced or grated
- 1/2 tsp dried oregano
- 1/4 tsp black pepper freshly ground
- 1 pinch red pepper flakes optional, for heat
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The dip will thicken when chilled; let it sit at room temperature for 20 minutes and stir before serving. Make-Ahead: Prepare the dip up to 24 hours in advance. Add the fresh parsley garnish just before serving. Variations: For a nutty flavor, add 2 tablespoons of toasted pine nuts. For extra creaminess, blend in 1 tablespoon of cream cheese. For a vegan version, substitute the feta with firm tofu and the yogurt with unsweetened plant-based yogurt, and add 2 tablespoons of nutritional yeast for a cheesy flavor. Serving Suggestion: Serve in a shallow bowl with a drizzle of olive oil and a sprinkle of smoked paprika for a beautiful presentation.