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5 Minute Creamy Whipped Roasted Red Pepper Feta Dip

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups


  • 4 oz. feta cheese (approximately 1 cup)
  • 4 oz. cream cheese, room temperature (may use reduced fat)
  • 1/4 cup sour cream (may sub Greek yogurt)
  • 1/4 cup mayonnaise (may use lite)
  • 2 tablespoons lime juice
  • 1/2 cup jarred roasted red peppers drained and patted dry
  • 1 jalapeno roughly chopped, seeds separated
  • 1 clove garlic, peeled
  • 1/4 cup loosely packed cilantro
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano


  • Add feta, cream cheese, sour cream, mayonnaise and lime juice to food processor and mix 3-4 minutes until cheeses are very smooth, scraping sides down occasionally.
  • Add remaining ingredients and pulse until smooth. Depending on amount of water released from roasted red peppers, you may want to mix in a tablespoon+ milk to reach desired consistency. If dip seems thin, it will thicken after refrigerated.
  • Add jalapeno seeds to taste to reach desired spice level (I use about half of the jalapeno seeds), mixing until incorporated.
  • Serve at room temperature or even better chilled as spread/dip for pita chips, crackers, bread, vegetables, etc.