Roasted Red Pepper Feta Dip

This roasted red pepper feta dip is cheesy, creamy and delicious.

Yesterday when I opened the almost bare fridge for lunch there was one half of a pathetic looking, week old chicken breast staring back at me, the only easy lunch option available. I kind of sighed, looked at it, threw it on the counter and continued searching for something to make week old honey-soy chicken sound appetizing. The options were cucumbers, red peppers, feta and yogurt. The cucumbers lost.

Roasted red pepper feta dip

Of course I picked the 20 minute span of the afternoon that it decided to rain to roast peppers on the grill and then proceeded to burn my fingers off from impatience peeling them too soon.

Roasted red pepper and feta dip

Hungry stomach > common sense.

Roasted red pepper dip with feta

A simple something to “dress up the chicken” somehow turned into 3 cups of dip that I ended up shoveling into my mouth by the spoonful after drenching the chicken in it. Not because I have no self control (although that could sometimes be argued) but because we had no chips, pretzels or even decent vegetables to use as dippers.

1. It’s deliciously creamy, cheesy and salty without being overkill. Both of which I attribute to this yogurt and feta being amazing (please start showing up in stores by me! Although, I could be convinced of a trip to Greece to bring some back.)

2. I need to go food shopping for dippers asap.

Roasted red pepper feta dip

Roasted Red Pepper Feta Dip

Yield: about 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes

Roasted red peppers, feta and white beans are a creamy, cheesy and deliciously salty dip combination


  • 2 large roasted red peppers, sliced
  • 6 oz. plain full fat greek yogurt
  • 2.5 oz. feta cheese
  • 15 oz. can cannellini beans, drained and rinsed
  • juice of 1/2 lemon
  • 1 clove garlic
  • 1/4 cup basil leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • salt & pepper to taste
  • red pepper flakes to taste


  1. Combine everything except olive oil in a food processor.
  2. Process until smooth.
  3. Scrape down sides and process again, adding olive oil slowly.
  4. Taste for seasoning, add as much salt, pepper and red pepper flakes as desired, pour into a bowl and serve.
Nutrition Information:
Serving Size: 4
Amount Per Serving: Calories: 196.8Total Fat: 14.75gCarbohydrates: 13.9gProtein: 0.87g


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  1. katie @KatieDid

    not a bad lunch at all for just returning from vacation. I came home saturday to maple syrup and half and half in the fridge so you can bet there was a 630am grocery store run the next morning.

  2. Megan {Country Cleaver}

    The first time I read through ” I need to go food shopping for dippers asap.” I read “diapers” and got REALLY confused. haha All is well, I have opened my eyes and taken a sip of coffee.

    This looks amazing. And even with a fully stocked (of 50% condiments and sauces) this weekend it was a ridiuclous “stare into the fridge and find NOTHING worthy of consumption”. Except wine.

    I would have GLADLY devoured this with a spoon. And bread.

  3. Cait's Plate

    I’m pretty sure I could happily slather my left arm in this and lick it off…good dippers be damned. Looks awesome Gina and I can only imagine how good it would be on chicken!

  4. Miriam @ Bellaspire

    I think some of the best recipes come from throwing random stuff together. Kind of makes you think outside the box. I have never roasted a pepper before. This looks like it would make a good spread too!

  5. Cara

    This sounds fantastic- I kind of love how there’s not tons and tons of feta, but rather, this is almost like roasted red pepper hummus meets yogurt meets feta. I say skip the dippers, I always like the dip better anyway!

  6. Lisa

    Delicious!!! There’s a Greek restaurant that my bf and I love and one of the appetizers is a red pepper and feta dip. It’s our favorite and we ALWAYS order it.

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  9. Ala

    So I’m convinced that I’m singlehandedly keeping Trader Joe’s afloat–I buy so much Greek yogurt to make delicious stuff like this, they’re going to name the dairy section after me soon. And maybe the cookie butter section. Anyway, found this via photograzing and loving it–thanks for sharing!

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