Whipped Feta & Roasted Red Pepper Spread

Whipped Feta & Roasted Red Pepper Spread

Silky, tangy feta whipped with Greek yogurt and sweet roasted red peppers. A 10-minute appetizer for crackers, cucumbers, or warm pita—great for picnics and parties.

Bowl of whipped feta and roasted red pepper spread with pita and veggies
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Ingredients

  • 1 cup (about 6 oz / 170 g) feta, crumbled (block in brine preferred)
  • 1/4 cup (60 g) Greek yogurt
  • 1/2 cup (75 g) roasted red peppers, well drained
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced or grated (optional)
  • 1 tablespoon extra-virgin olive oil (optional, extra silky)
  • Freshly ground black pepper or red pepper flakes, to taste
  • Fine salt, only if needed (feta is salty)
Tip: For the smoothest texture, use a block of feta packed in brine (patted dry). Jarred peppers should be blotted to avoid a watery spread.

Details

Prep: 10 min Total: 10 min Yield: ~1½ cups Serves: 8 (2 Tbsp each) Diet: Gluten-Free

Equipment

  • Food processor or high-speed blender
  • Rubber spatula
  • Serving bowl

Directions

  1. Load the processor: Add feta, Greek yogurt, roasted red peppers, lemon juice, and garlic (if using).
  2. Whip until fluffy: Process 30–60 seconds, scraping the bowl as needed, until very smooth. Stream in olive oil for extra silkiness.
  3. Season: Taste; add pepper or a pinch of red pepper flakes. Salt only if needed.
  4. Chill & serve: Refrigerate 30 minutes to thicken and let flavors meld. Swirl into a bowl and drizzle with a few drops of olive oil.

Serving Ideas

  • Mezze platters with olives, cucumbers, and warm naan or pita.
  • Spread on sandwiches or wraps (great with grilled chicken or veggies).
  • Crostini: top with chopped herbs, crushed pistachios, or a drizzle of hot honey.

Variations

  • Spicy: Add 1/4–1/2 tsp crushed red pepper or a roasted jalapeño.
  • Herby: Pulse in 1–2 Tbsp fresh dill, parsley, or basil.
  • Roast-your-own peppers: Char bell peppers under the broiler, steam in a covered bowl 10 min, peel, seed, and pat dry.
  • Dairy-free: Use plant-based feta and a thick non-dairy yogurt.
  • Extra bright: Add lemon zest or another 1–2 tsp lemon juice.

Storage

Refrigerate in an airtight container up to 4–5 days. Stir before serving. Not recommended for freezing.

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