This Roasted Red Pepper Dip is easy and packed with flavor. Originally inspired by a tasty appetizer from a favorite happy hour spot in Hermosa Beach, California, I have attempted to replicate this light, creamy Mediterranean-style dish over the last few years. We would quickly devour two to three orders of this appetizer with our large happy hour group. Proven time and time again, this appetizer will not disappoint!
Ingredients for Roasted Red Pepper Dip
There are only six ingredients in this delicious appetizer. You will need one red bell pepper, 4-6 garlic cloves, 1 cup regular Feta cheese crumbles (unflavored), 3/4 cup heavy whipping cream, 1/4 to 1/2 cup olive oil, and a dash of salt.
How to Make This Dip
Roasting the Pepper and Garlic
Start with the pepper. Cut it in half and cut out the stem, seeds, and ribs inside the pepper. Next, place the halved pepper in a small bowl. Without removing the skin of the garlic, place whole cloves into the bowl with the pepper. Drizzle 3T olive oil over the peppers and garlic and stir until all are coated. Place the peppers on a baking sheet face down. Next, put the garlic cloves inside a small piece of foil and wrap it up so it’s fully covered. Put the foil-wrapped garlic on the baking sheet with the pepper.
Broil for 10 – 15 minutes, turning the peppers over after 5 – 7 minutes. The peppers are done when the outside is starting to brown. Be mindful that broiling will cook quickly if you aren’t watching! Keep a close eye on them, as all ovens cook differently.
After the pepper and garlic are finished roasting, remove them from the pan and let them cool on a plate or cutting board. When the foil is cool enough to touch, go ahead and open it up.
Whipping the Feta
You can work on the whipped feta while the garlic and red pepper cool. Place the feta cheese, whipping cream, and olive oil into a food processor (like this Kitchenaid Food Processor from Amazon) and mix until loosely blended.
Cut the pepper into smaller, 1/2 – 1 inch pieces so it’s easier to puree in the food processor, then place the peppers in the food processor. Squeeze the insides of the garlic out of the skin and into the food processor. Blend until the roasted red pepper is pureed and mixed into the cheese mixture. The dip will still be slightly textured due to the feta cheese and will not necessarily be smooth.
Slowly add small amounts of olive oil, starting with 1/4 cup, and adding small amounts as you blend. Continue to blend in the food processor until you reach the desired consistency. Using a spatula, transfer the dip to a serving dish.
*Time Saving Tips: You can prep part or all of this appetizer ahead of time. You can roast the pepper and garlic and refrigerate overnight, then they are ready to pop into the food processor with the other ingredients. Or, you can prepare the dip a day ahead and store in the refridgerator. You can serve it cool or at room temperature Before serving, simply remove it from the refrigerator and serve cool or allow it to adjust to room temperature before serving.
Roasted Red Pepper Dip Serving Suggestions
- You can serve this dip with fresh, warm pita triangles or premade pita chips from your grocery store. However, this dip with these Seasoned Pita Chips is next level.
- Garnishes on the dip could be crushed red pepper flakes or small crumbles of feta cheese, and perhaps a little pool of olive oil.
- This appetizer would go well with just about any summery happy hour cocktail, such as this Elderflower Vodka Lemonade or this Classic Mojito.
- This is a great appetizer for any summertime meal. If you want to stay with a Mediterranean theme, try serving this as an app before a meal of Greek Chicken Bowls or Mediterranean Chicken Pasta.
- This dip will be saved in the refrigerator for up to 5 days.
Roasted Red Pepper Dip
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- one red bell pepper
- 4–6 cloves of garlic
- 1 cup regular Feta cheese crumbles (unflavored)
- 3/4 cup heavy whipping cream
- 1/4 to 1/2 cup olive oil
- dash of salt
Instructions
Roasting the Pepper and Garlic
- Start with the red bell pepper. Cut it in half and cut out the stem, seeds, and ribs inside the pepper.
- Next, place the halved pepper in a small bowl.
- Without removing the skin of the garlic, place whole cloves into the bowl with the pepper.
- Drizzle 3T olive oil over the peppers and garlic and stir until all are coated.
- Place the peppers on a baking sheet face down.
- Next, put the garlic cloves inside a small piece of foil and wrap it up so it’s fully covered. Put the foil-wrapped garlic on the baking sheet with the pepper.
- Broil for 10 – 15 minutes, turning the peppers over after 5 – 7 minutes. The peppers are done when the outside is starting to brown. Be mindful that broiling will cook quickly if you aren’t watching! Keep a close eye on them, as all ovens cook differently. *This step can be done 1 day in advance if you are trying to prep for entertaining or for a special meal. You can roast the pepper and garlic and refrigerate overnight, then it’s ready to pop into the food processor before serving.
- When the pepper and garlic are finished roasting, remove them from the pan and let cool on a plate or cutting board. When the foil is cool enough to touch, go ahead and open it up.
Whipping the Feta
- You can work on the whipping feta while the garlic and red pepper are cooling.
- Place the feta, whipping cream, and olive oil into a food processor (like this Kitchenaid Food Processor from Amazon) and mix until loosely blended.
- Cut the pepper into smaller, 1/2 – 1 inch pieces so it’s easier to puree in the food processor, then place the peppers in the food processor.
- Squeeze the insides of the garlic out of the skin and into the food processor.
- Blend until the roasted red pepper is pureed and mixed into the cheese mixture. The dip will still be slightly textured due to the feta cheese and will not necessarily be smooth.
- Slowly add small amounts of olive oil, starting with 1/4 cup, and adding small amounts as you blend. Continue to blend in the food processor until you reach the desired consistency.
- Using a spatula, transfer the dip to a serving dish.
- Serve with warm pita triangles or seasoned pita chips.
Notes
- Time-Saving Tips: You can prep part or all of this appetizer ahead of time. You can roast the pepper and garlic and refrigerate overnight, then they are ready to pop into the food processor with the other ingredients. Or, you can prepare the dip a day ahead and store in the refridgerator. You can serve it cool or at room temperature Before serving, simply remove it from the refrigerator and serve cool or allow it to adjust to room temperature before serving.
- Prep Time: 5
- Cook Time: 15
