If you like roasted red peppers and feta, this dip is perfect for you. If you don’t like roasted red peppers OR feta, then I’m pretty sure we can’t be friends.
Just kidding. Sort of..
I love a four day weekend as much as the next guy, but since I just took paid-time-off last month to visit my family in Florida, I decided it was best to just suck it up and go in to the office. A holiday weekend spent at work? Sounds like the perfect excuse for a potluck!
After raiding my boards on Pinterest for a recipe, if I can’t quite find what I’m looking for, I usually marry a few recipes together. I’ve pinned several red pepper dip recipes and a few for feta dip as well, so they made for good candidates.
I have to say, this reminds me so much of home. My mom makes an amazing roasted red pepper soup (I swear, if I ever get a good photo, I will share the recipe!), and feta is a staple in the Reddick household. Mom, you are going to LOVE this dip.
On to the recipe! The photos are a little misleading because I doubled the recipe, so keep that in mind.
I highly recommend letting this dip sit in the fridge for at least an hour to let the flavors marry. It tastes good fresh, but if you let it chill the dip will thicken and have a much bolder flavor. If you choose to ignore the “let chill in refrigerator” recommendation, then you may want to skip the mayo for a stronger flavor up front.
Serve with Wheat Thins or your preferred carb of choice.
- If you don’t have a food processor, a blender should work. If you’re making this recipe by hand, finely chop the red pepper and crumbled the feta. And take the room temperature cream cheese note a little more seriously.
- If you want to save some pennies and roast your own red pepper, you will need one pepper.
- I highly recommend buying the feta in a block (as opposed to pre-crumbled). It’s usually less expensive, and you will be food processing it anyway.
- Mayo can be substituted with plain greek yogurt or sour cream. If you aren’t going to let the dip chill, you may want to skip to mayo for a stronger flavor.
- 6 oz of jarred roasted red pepper peppers (about one red pepper), drained
- 4 oz feta
- 8 oz cream cheese, room temperature
- 1 tsp worcestershire sauce
- ½ cup mayo (optional)
- Add roasted red pepper and crumbled feta to your food processor. Blend until there are no large chunks of feta.
- Add cream cheese (room temperature) and blend until combined. I like to stop before all the feta is broken down, but you can blend longer for a smoother, creamier texture if desired.
- Transfer to a bowl and stir in worcestershire and mayo.
- Let chill in fridge for at least one hour to let flavors blend.