Roasted Red Pepper Dip

Name: Roasted Red Pepper Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) roasted red peppers, well drained and patted dry, from a jar, drained and patted dry with paper towels; 8 oz (225 g) cream cheese, softened to room temperature, cut into 4 chunks; 2 cloves (6 g) garlic, minced; 1 tsp (2½ g) smoked paprika; 2½ tbsp (37 ml) extra-virgin olive oil; 1½ tbsp (22 ml) fresh lemon juice, from freshly squeezed lemon; ½ tsp (3 g) sea salt; ¼ tsp (½ g) freshly ground black pepper; 3 oz (85 g) crumbled feta cheese; ⅛ tsp (0.3 g) red pepper flakes (optional); 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A silky-smooth Mediterranean dip made with roasted red peppers, cream cheese, and smoked paprika. Ready in 10 minutes, this crowd-pleasing appetizer pairs beautifully with crackers, pita chips, crudités, or crusty bread. The natural sweetness of the peppers balances perfectly with garlic and a hit of lemon brightness.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 2 cups (16 oz) dip

Save to My Kitchen Jump to recipe

Steps

Before you start

Remove cream cheese from the fridge 20 minutes before starting so it blends smoothly
Drain jarred roasted red peppers very well on paper towels to avoid a watery dip
Gather all ingredients and measure before blending

1
Combine base ingredients
- Add the drained roasted red peppers, softened cream cheese chunks, minced garlic, smoked paprika, olive oil, lemon juice, sea salt, black pepper, and feta cheese to a food processor.
+ Show details− Hide details
Tip: Cut cream cheese into chunks so it processes more evenly and blends into a smooth texture faster.
2
Blend until smooth
- Pulse the mixture 3–4 times, then blend continuously for 1–2 minutes until the dip is completely smooth and creamy.
- Stop and scrape down the sides of the processor as needed with a rubber spatula.
- The finished dip should have no visible pepper chunks and a uniform texture similar to soft pâté.
+ Show details− Hide details
Ready when: Dip is completely smooth with no pepper chunks visible and a uniform creamy texture throughout.
Tip: If the dip seems too thick, add 1 tbsp of olive oil or 1 tbsp of water at a time and pulse until the desired consistency is reached.
3
Taste and adjust seasoning
- Transfer the dip to a serving bowl.
- Taste a spoonful and adjust: add more lemon juice if you want brightness, more smoked paprika for smokiness, salt if it needs seasoning, or a pinch of red pepper flakes for heat if you like.
+ Show details− Hide details
Ready when: Flavors are balanced to your taste—not too acidic, salty, or bland.
Tip: Add seasonings gradually; you can always add more but cannot take it out once blended.
4
Garnish and serve
- If using, sprinkle the finely chopped fresh parsley over the top of the dip and drizzle with a small amount of additional olive oil.
- Serve with crackers, pita chips, crudités, or crusty bread.
+ Show details− Hide details
Tip: Garnish just before serving so the parsley stays bright green and the dip looks fresh.

Good to know

Tips

Drain roasted peppers thoroughly on paper towels for at least 1 minute; excess moisture will dilute the dip and make it watery.
If you prefer fresh roasted peppers, char whole peppers over a gas flame or under the broiler until blackened (about 10 minutes), place in a covered bowl for 10 minutes, then peel off the skin, remove seeds, and pat dry.
For extra flavor, roast the garlic cloves gently in a dry skillet for 1–2 minutes before mincing, which mellows the sharpness and adds sweet, nutty notes.
Serve the dip with a drizzle of olive oil on top at the table for visual appeal and added richness.

Make ahead

Blend the dip 1 day ahead and refrigerate in a covered container; stir in an extra tablespoon of olive oil before serving if it has thickened. Do not freeze.

Storage & reheating

Room temperature: serve within 2 hours. Refrigerator: store in an airtight container for up to 5 days. To reheat gently before serving, stir in a splash of olive oil and let sit at room temperature for 10 minutes, or microwave in 20-second bursts, stirring between each one.

Substitutions

cream cheese → Greek yogurt or labneh (strained yogurt). Use 6 oz Greek yogurt for a tangier, lighter dip with less fat. The texture will be thinner, so you may omit the extra olive oil or use just 1 tbsp.
crumbled feta cheese → Goat cheese or ricotta. Goat cheese adds a pleasant tang and creamy texture. Ricotta will make the dip smoother but less tangy.
smoked paprika → Sweet or hot paprika, or Aleppo pepper. Sweet paprika is milder; hot paprika adds spice. Aleppo pepper brings fruity heat instead of smoke. Use the same amount.
fresh lemon juice → Fresh lime juice or red wine vinegar. Lime juice will make the dip brighter and slightly tropical. Red wine vinegar (use 1 tbsp) adds depth and a subtle tang.