Easy Whipped Feta Dip with Roasted Peppers
A creamy, tangy, and vibrant dip made by whipping feta cheese with cream cheese and blending in sweet roasted red peppers. Perfect for spreading on crostini, dipping vegetables, or as a flavorful appetizer for any gathering.
Ingredients
Ingredients
- 1 cup roasted red peppers drained well and patted dry
- 8 oz feta cheese crumbled, preferably block-style
- 4 oz cream cheese softened to room temperature
- 1 tbsp extra virgin olive oil plus more for drizzling
- 2 clove garlic minced
- 1 tbsp fresh lemon juice about half a lemon
- 0.5 tsp dried oregano
- 0.25 tsp black pepper freshly ground
- 1 pinch red pepper flakes optional, for a hint of heat
Notes
**Storage:** Store in an airtight container in the refrigerator for up to 4 days. The dip will firm up when chilled; let it sit at room temperature for 15-20 minutes before serving to soften. **Make-Ahead:** This dip can be made 1-2 days in advance, making it perfect for entertaining. **Substitutions:** For a dairy-free version, use vegan feta and vegan cream cheese. You can also substitute the roasted red peppers with roasted eggplant for a different flavor profile. **Serving Suggestions:** This dip is incredibly versatile. Use it as a base for a Mediterranean bowl, a spread for grilled chicken sandwiches, or dollop it on top of grilled fish.