This whipped feta dip with roasted red peppers salsa is a vibrant, creamy, and irresistibly flavorful appetizer. I make it when I want something quick but impressive—perfect for dipping pita chips, crackers, or spooning onto crusty bread. The sharp, salty notes of feta blend beautifully with the sweetness and subtle heat of the roasted pepper salsa, creating a balanced and unforgettable bite.

Why You’ll Love This Recipe

I love how fast and simple this recipe comes together—no cooking (if using jarred peppers) and just a quick blend in the food processor. The dip is lusciously smooth with a tangy, garlicky punch, while the salsa adds texture and a hint of spice. It’s the kind of dip I find myself scooping up long after I said I was done. Plus, it works as more than a dip—I often spread it in wraps, mix it into salads, or use it as a pasta sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the feta dip:

• Feta cheese

• Greek yogurt

• Garlic cloves, minced

• Olive oil

• Fresh lemon juice

• Salt and pepper

For the roasted red pepper salsa:

• Roasted red peppers (jarred or homemade)

• Olive oil

• Garlic

• Chili flakes

• Tarragon (or parsley/coriander as a substitute)

Directions

To make the feta dip:
I place the feta, Greek yogurt, garlic, olive oil, lemon juice, and seasoning into a blender or food processor. I blend it until the mixture becomes smooth and creamy. Sometimes I leave it a little chunky if I want more texture.

To make the red pepper salsa:
I finely chop the roasted red peppers and mix them in a bowl with olive oil, minced garlic, chili flakes, and tarragon. I let it chill in the fridge while the dip sets so the flavors come together.

To assemble:
I spread the whipped feta onto a shallow bowl or plate. Then, I spoon over the red pepper salsa along with a drizzle of its infused oil. I finish with cracked pepper and sometimes nigella seeds for extra visual appeal and flavor. Served with warm pita chips or crusty bread, it’s a hit every time.

Servings and Timing

This recipe makes enough for about 4 servings as an appetizer.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

• Herb swaps: I often switch up the herbs in the salsa—parsley or coriander work well if tarragon isn’t my favorite.

• Chunkier texture: If I want more bite, I blend the feta dip less and leave small chunks of cheese.

• Add-ins: Sometimes I mix in a touch of honey or a roasted garlic clove for a mellow sweetness.

• Spicy twist: I increase the chili flakes or add a touch of harissa for more heat.

Storage/Reheating

I store any leftover dip in an airtight container in the fridge for up to 5 days.
I don’t reheat this one—it’s meant to be served cold or at room temperature. If the dip thickens too much in the fridge, I just stir in a little extra yogurt or olive oil to loosen it up.

FAQs

What’s the best feta cheese to use for this dip?

I always go for a high-quality block of feta in brine. It gives the creamiest result and the most authentic flavor—crumbled feta tends to be too dry.

Can I use store-bought roasted red peppers?

Yes! While I love roasting them myself for that extra flavor, jarred roasted red peppers work just fine and save a lot of time.

Is it possible to make this dip ahead of time?

Absolutely. I often prepare both components the day before and keep them in the fridge separately. I assemble just before serving.

How can I make this dip dairy-free?

I haven’t tried a dairy-free version myself, but I imagine using vegan feta and a thick plant-based yogurt like coconut or almond could work as a good substitute.

Can I use this dip in other dishes?

Definitely. I love using leftovers in sandwiches, wraps, or even stirred through warm pasta for a quick, flavorful meal.

Conclusion

This whipped feta dip with roasted red pepper salsa is one of those recipes I come back to again and again. It’s quick, adaptable, and packed with flavor. Whether I’m hosting a gathering or just craving a savory snack, it always hits the spot. And honestly? I’m not ashamed to admit I’ve eaten it straight from the bowl more times than I care to count.