I love this Feta and Red Pepper Dip recipe because it only has five ingredients, takes five minutes to make and it is a favorite that gets eaten up quickly!
Yep, you heard that right! It is pretty much an entertaining-at-the-last-minute miracle.
This Greek dip is another one of those recipes I learned in our Athens cooking class, so today I thought it would be fun for me to share the pictures that I took during the class.
Check it out!
We really had so much fun taking that class! This spicy feta dip recipe was the last one we learned, and it truly only took us five minutes to make it! I re-created it at home so I could test the recipe and snap some pictures to show you.
It’s as simple as tossing feta, roasted red peppers, olive oil, chili pepper, and salt into a blender or food processor and giving it a whirl. I used my handy small-size food processor, which was perfect for this quick job and doesn’t take up a ton of space in my dishwasher.
I brought this over to a family potluck with some cut up pita bread and let everyone else do the hard work! Okay, just kidding, I totally helped with the other stuff, too.
Oh, and I know I preached this pretty seriously in my Greek Salad post, but it’s really important to use high-quality Feta cheese. It makes all the difference in the world!
Ready to dig in?
Here’s the Recipe!
5 Minute Greek Feta and Red Pepper Dip
I love this Feta and Red Pepper Dip recipe because it only has five ingredients, takes five minutes to make and it is a favorite that gets eaten up quickly!
Ingredients
- 8 ounces high-quality feta cheese
- 6 ounces roasted red peppers*
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 2 Tablespoons olive oil
Instructions
- Roughly break up the cheese into chunks and place in the bowl of a food processor or blender.
- Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
- Serve with vegetables and warm pita bread for dipping.
Notes
*Use the kind sold in jars and packed in oil
Nutrition
Yield:
4Serving Size:
1Amount Per Serving: Calories: 232|Total Fat: 20g|Saturated Fat: 10g|Trans Fat: 0g|Unsaturated Fat: 10g|Cholesterol: 50mg|Sodium: 653mg|Carbohydrates: 5g|Fiber: 1g|Sugar: 4g|Protein: 8g|
Nutrition information has been auto-calculated for your convenience.
The Wanderlust Kitchen’s Middle Eastern & Mediterranean board on Pinterest.
June 30, 2014 | Last Updated on January 11, 2021 by Linda
I go to this foofoo restaurant and they sell this for $21 for 5 oz, I googled spicy feta and I mean this tastes IDENTICAL to the foofoo feta I cant afford! Amazing!
Hi Kelly,
I”m glad you found our foofoo feta recipe! 🙂
– Linda
Just made this! So good!! Thanks for the recipe.
I have made this once before using macedonia feta, which is very creamy, real yummy. I also broiled my own peppers until there are some black spots, then cool and peel off the waxy skin. Put everything in blender and puree as in your recipe. Yummy with anything.
Do you add all of the oil that the peppers are packed in or do you drain them?
I drain them 🙂
Is it roasted red bell peppers? If not, can you give me an example of a brand pls? The ones I found online are out of stock at every store near me. Thanks!
Hi Kristin,
Yes, it is roasted red bell peppers. You should be able to find them near you. Brands I have used in the past include: Mezzetta, Mt. Olive and Delallo.
– Linda
This is so delicious. I make it all the time. Friends and family give many compliments and ask for the recipe.
Awesome, Heather!!
I’d ready to dig in!! The dip looks wonderful!!
Thanks, Gaby!