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.
Ingredients
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.
Watch how to make it
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.
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Easy 5 Minute Red Pepper and Feta Dip
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
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.
Ingredients
- 200g/7oz feta
- 2 pieces of roasted red peppers from a jar
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
To garnish –
- 1 piece roasted red pepper from a jar, chopped
- 1 tablespoon dukkah
Instructions
- Make the dip. Break your feta into a few pieces then add them to the bowl of a food processor along with the 2 pieces of red pepper, 1 tablespoon of olive oil and 1/2 tablespoon of lemon juice. Blitz for two minutes, until lovely and smooth. You may need to scrap the sides down a couple of times, depending on the power of your food processor.
- Garnish and serve. Pile the dip into a small bowl and top with the chopped red pepper then and finish by sprinkling 1 tablespoon of dukkah over the top.
Notes
STORAGE INSTRUCTIONS: You can make this up to 5 days in advance (I always do when I’m prepping this for parties!). Just keep it in the fridge in an airtight container. It will firm up a bit so just give it a little stir before you serve it.
SERVING SUGGESTIONS: I love serving this with homemade baked pita chips or sourdough crackers, or with a pile of fresh no knead chilli cheese focaccia, rosemary parmesan bread, soft flatbreads or crudites.
- Prep Time: 5
- Category: dips
- Method: food processor
- Cuisine: mediterranean
Nutrition
- Serving Size: 50g
Keywords: dips, feta, red pepper, entertaining, easy dips, red pepper and feta dip
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