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Dips and spreads

Whipped feta and roasted red pepper dip

Published

Salty feta, sweet roasted pepper, lemon, and olive oil whip into a dramatic coral dip that belongs at the center of the table.

Makes about 2 cupsAbout 12 minutesParty-ready
Whipped feta and roasted red pepper dip with pita and vegetables

What you need

  • 8 ounces feta, crumbled
  • 1/2 cup plain Greek yogurt
  • 1 large roasted red pepper, drained
  • 1 tablespoon lemon juice
  • 1 small garlic clove
  • 2 tablespoons olive oil, plus more for serving
  • Black pepper and smoked paprika
  • Warm pita and vegetables for serving

Method

  1. Add yogurt, roasted pepper, lemon, garlic, and black pepper to the jar, followed by the feta.
  2. Blend on low until the ingredients come together, then increase speed just until the dip looks creamy.
  3. Drizzle in the olive oil and blend briefly. Chill for 20 minutes if you want a firmer texture.
  4. Spoon into a shallow bowl and finish with olive oil and smoked paprika.

Why small thick batches need the right container

A full-size wide jar may throw a small amount of feta against the walls while the blades spin underneath. Compact jars and immersion cups keep the food closer to the blade path. The best tool is not automatically the most powerful one; it is the one whose working volume matches the recipe.

A compact jar or narrow immersion cup
Low-speed control for a thick dairy mixture
Easy access for scraping the sides
A removable container that can go straight to the refrigerator

Products that fit this dips and spreads

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Technique notes

Drain the pepper well or the dip may become thinner than intended.
Feta varies in saltiness, so taste before adding any salt.
For more heat, blend in a spoonful of harissa or a pinch of Aleppo pepper.

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