Need an easy party appetizer? This Roasted Red Pepper Feta Dip is made with Greek yogurt, feta, roasted red peppers, and lemon for a creamy dip everyone will love.
If you're looking for an easy appetizer for your next gathering that takes almost no effort but will have everyone asking for the recipe, this roasted red pepper feta dip is exactly what you need. Like my Cottage Cheese Buffalo Chicken Dip and my Greek Yogurt Caramelized Onion Dip, every time I serve it, it's one of the first things to disappear from the table!
If you've ever had tirokafteri at a Greek restaurant, you're going to love this dip. Tirokafteri is a Greek feta dip traditionally made with feta, roasted peppers, and a spicy kick. This roasted red pepper feta dip is my quick, no-cook take on it, ready in just five minutes with a blender and a handful of pantry staples.
Why This Recipe Is Dietitian Approved
- Ready in just 5 minutes with minimal prep required, making this one of the quickest dips you can throw together for entertaining or everyday snacking.
- Ideal for making ahead of time, this dip actually gets better as it chills. The feta firms up in the fridge, creating an even thicker, creamier texture over time.
- Made with a Greek yogurt base for a lighter alternative to heavier dips. It keeps things creamy while lowering the fat content compared to traditional mayo- or cream cheese-based dips.
Roasted Red Pepper Feta Dip Recipe
Ingredients, Swaps, & Tips
Plain Greek yogurt: The creamy base of this dip. It adds a light tang and boosts protein content while keeping the texture smooth and balanced. Any fat percentage works (0%, 2%, or 5%), just make sure it's plain and unsweetened.
Light feta cheese: Brings that salty, tangy punch that makes this dip so craveable, without going overboard on richness.
Roasted red peppers: Add sweetness, smokiness, and vibrant color. Pat them dry before blending to prevent excess moisture and keep the dip thick.
Lemon juice + zest: Brightens the dip and balances the richness of the feta with fresh acidity. Fresh lemon juice works best for flavor.
Olive oil: Helps create a silky, whipped texture while adding richness and depth of flavor.
Garlic cloves: For that punchy, savory backbone every good dip needs.
Salt + black pepper: Essential for seasoning and bringing all the flavors together.
Red chili flakes: Just a touch of warmth and depth (adjustable if you like more heat).
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a high powered blender or food processor, combine yogurt, feta, roasted red peppers, lemon juice, lemon zest, olive oil, salt, black pepper, red chili flakes and garlic.
- Blend until smooth.
- Pour into your serving dish of choice (or a container for storage). Top with a drizzle of olive oil and additional red chili flakes and crumbled feta and enjoy! I like to serve mine with my air fryer pita chips and cucumbers.
Substitutions
Gluten Free
This roasted red pepper feta dip is naturally gluten-free. For gluten-free dipping options, I love serving it with Mary's Gone Crackers, Que Pasa gluten-free tortilla chips, or fresh vegetables.
Vegan
I haven't tested a vegan version of this recipe, but I think it should work well with a dairy-free feta, such as Violife, and a thick, plain dairy-free yogurt. Just be sure to use an unsweetened, unflavored yogurt for the best flavour.
Nut Free
This dip is naturally nut-free, making it a great appetizer for a variety of dietary needs.
Serving Suggestions
- With pita chips
- As a topping on a Mediterranean Grain Bowl
- As a dipping for Greek Feta Meatballs
- On its own with veggies and crackers
- In a wrap - this would go well with my Tzatziki Chicken Salad
Equipment
Storage
Store the dip in an airtight container in the refrigerator for up to 7 days. The dip actually thickens as it chills, making it even more delicious the next day.
Top Tips for Success
For the smoothest, creamiest dip, add your liquid ingredients (Greek yogurt, lemon juice, and olive oil) closest to the blender blades. If you're using a top-loading blender (like a Vitamix), add the liquids first. If you're using a bottom-loading blender (like the Our Place Splendor), add them last. This helps everything blend smoothly and prevents ingredients from getting stuck.
For an even thicker dip, use a higher-fat Greek yogurt and let the dip chill in the refrigerator for about 1 hour before serving.
Frequently Asked Questions
Roasted red peppers are recommended because they add sweetness and a smoky flavor that's hard to replicate with fresh peppers. If using fresh peppers, roast them first until the skins are blistered, then peel and pat them dry before blending.
Not quite. This recipe is inspired by the traditional Greek dip tirokafteri, but it's a different take. Traditional tirokafteri is typically made with feta, olive oil, and spicy/roasted red peppers, whereas this version adds Greek yogurt for extra creaminess and protein.
More Dietitian-Approved Dip Recipes
If you liked this roasted red pepper feta dip, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this roasted red pepper feta dip, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Roasted Red Pepper Feta Dip
Ingredients
- ½ cup plain Greek yogurt (0%, 2% and 5% will all work - see notes below)
- ¾ cup light feta cheese
- 1 cup roasted red peppers (patted dry) *see notes
- Juice of ½ lemon (about 1 tablespoon)
- Zest of ½ lemon (about 1 teaspoon)
- 3 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red chili flakes
- 2 garlic cloves, peeled
Serve with
- Air fryer pita chips
- Chopped vegetables
Instructions
- In a high powered blender or food processor, combine yogurt, feta, roasted red peppers, lemon juice, lemon zest, olive oil, salt, black pepper, red chili flakes and garlic.
- Blend until smooth.
- Pour into your serving dish of choice (or a container for storage). Top with a drizzle of olive oil and additional red chili flakes and crumbled feta and enjoy! I like to serve mine with my air fryer pita chips and cucumbers.
Notes
- Greek yogurt- the more fat the yogurt contains the thicker and creamier the dip will be, however when making this dip I typically use 0% and I find it creamy enough when blended with the feta!
- Roasted red pepper-I usually use whole jarred roasted red peppers for convenience, however if you prefer to make your own you can, slice bell peppers in half, coat in oil and broil in the oven until black and blistered on all sides.
Nutrition
Recipe Notes
- Tip: For an even thicker dip, use a higher-fat Greek yogurt and let the dip chill in the refrigerator for about 1 hour before serving.
- Storage: Store the dip in an airtight container in the refrigerator for up to 7 days.
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