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Whipped Feta and Roasted Red Pepper Dip

A tangy, smoky-sweet whipped feta dip with charred red peppers, served with cool, crunchy cucumber and carrot sticks.

Whipped Feta and Roasted Red Pepper Dip

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 1 tbsp14 gOlive oil
  • ¾ cup crumbled120 gFeta cheesecrumbled
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 clove3 gGarlicpeeled
  • 2 tsp10 gLemon juice
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper
  • 1 tbsp chopped4 gFresh parsleychopped
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Rub the red bell pepper halves with half of the olive oil and lay them skin side up on the pan with the garlic clove tucked beside them.
  3. Roast the red bell pepper and garlic for 25 minutes, until the pepper skins are blackened and blistered.
  4. Transfer the red bell pepper to a bowl, cover, and let steam 10 minutes; peel off the skins and roughly chop the flesh.
  5. In a food processor, blend the feta and Greek yogurt until smooth and creamy.
  6. Add the roasted red bell pepper, roasted garlic, lemon juice, smoked paprika and black pepper, and pulse until mostly smooth with a few small pepper flecks.
  7. Spread the dip in a shallow bowl, drizzle with the remaining half of the olive oil, and sprinkle with the red pepper flakes and parsley.
  8. Serve with the cucumber and carrot sticks for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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