We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast red peppers and garlic at 400°F for about 25–30 minutes until soft and slightly charred.
Let cool, then remove skins from peppers.
Blend roasted peppers, garlic, feta, olive oil, salt, pepper, and lemon juice in a food processor until creamy.
Taste and adjust salt and lemon juice if needed.
Want to keep this recipe for later? We can email it to you!
For a spicier dip, add a pinch of red pepper flakes before blending.
Can I use jarred roasted red peppers?
Yes, you can use jarred roasted red peppers to save time. Just make sure to drain them well before blending.
How long does the dip last?
The dip can be stored in an airtight container in the refrigerator for up to 5 days.
Can I make this dip vegan?
To make a vegan version, substitute the feta with a plant-based feta alternative.
What can I serve with this dip?
Serve with fresh veggies, pita bread, or crackers.
Can I freeze the dip?
Freezing is not recommended as the texture may change upon thawing.
