5 minutes, 4 ingredients, one totally delicious red pepper and feta dip. It really is as easy as throwing feta, jarred red peppers, olive oil and lemon juice into a food processor and blitzing until super smooth.
This is always the most popular dip at parties and it’s easy to see why. It’s creamy, salty, sweet, smoky and delicious and I promise you’ll love it.
Plus, not only does it work as a dip, it’s great on sandwiches, with barbecued meat, tossed through pasta or pasta salads…really the possibilities are endless with this winner of a dip.
You seriously only need four ingredients.
- Feta. For ease, we’ll use a whole block.
- Red peppers. Again for ease, we’ll use jarred red peppers, but you could roast your own if you like.
- Olive oil. Try to use good quality, extra virgin olive oil if you can.
- Lemon juice. This brings some welcome freshness and zing to the dip and definitely go for fresh lemon juice rather than from a bottle, if possible.
You’ll also need a food processor or a blender to whiz it all up.
How to make it
It truly is as easy as getting the feta, red peppers, olive oil and lemon juice into the bowl of your food processor and blitzing to combine into a smooth dip. Stop the motor and scrape down the sides a couple of times to make sure it’s all mixing evenly.
Spoon onto a serving plate or into a bowl, top with more chopped red pepper and dukkah if you like, then serve.
Got a question?
You sure can! This dip keeps really well in a covered container in the fridge for at least 5 days. It’ll firm up a little when it’s cold, but just give it a mix as you’re going to serve it. It’s best served at room temperature.
This is such a versatile dip! I love using it as a dip with crackers (try it with sourdough discard crackers), pita chips or crudites. But it’s also brilliant on sandwiches, with barbecued chicken, pork or steak, as a pasta sauce, tossed through pasta salad, as dressing for potato salad, as dressing for a slaw…the possibilities are endless.
Want more easy dip inspiration? Here are some of my favourites
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print