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An overhead photo of roasted red pepper and feta dip in a gray bowl, on a gray plate with a cement background. Slices of toasted pita bread are scattered around.
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Roasted Red Pepper and Feta Dip

This creamy and flavorful roasted red pepper and feta dip is the perfect party dip for veggies, crackers, or pita bread. Perfect for fall football weekends!
Prep Time20 minutes
Total Time2 hours
Course: Appetizer
Cuisine: Gluten-Free
Pin Recipe

Ingredients

  • 8 Ounces Cream Cheese - Softened
  • 1 Cup Greek Yogurt - or Sour Cream
  • 16 Ounces Roasted Red Peppers
  • 8 Ounces Feta Cheese - One block
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon White Pepper - Black Pepper works, too
  • ¼ Teaspoon Salt

Instructions

  • It is easier to mix the cream cheese and greek yogurt (or sour cream) together when the cream cheese is at room temperature, so do that first. Then mix them together until they are well-blended. I like to use a mixer (stand or hand) for this part.
  • Dice the entire jar of roasted red pepper and add to the cream cheese mixture.
  • Add in feta cheese, garlic powder, onion powder, pepper and salt until it's all combined.
  • Refrigerate for about 2 hours so the cream cheese can firm up again. Serve with veggies, crackers or bread.

Notes

  • This can be made ahead and refrigerated overnight.