Whipped Feta with Roasted Red Peppers
Whipped Feta with Roasted Red Peppers
Ingredients
For the Roasted Red Peppers
- 2 red bell peppers, halved and seeded
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon red wine vinegar
For the Whipped Feta
- 8 ounces feta cheese, block, crumbled
- 4 ounces cream cheese, softened
- 2 tablespoons Greek yogurt, plain, full-fat
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon honey, for drizzling (optional)
- crusty bread, sliced, for serving
- pita bread, warmed, for serving
- crackers, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Place the halved red bell peppers, cut-side down, on the prepared baking sheet. Drizzle with 1 1/2 tablespoons of olive oil, then scatter the sliced garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over them. Toss gently to coat.
⏱️ 5 min
- 3
Roast the peppers for 25 to 30 minutes, or until the skins are blistered and slightly charred, and the flesh is tender. Remove from the oven and immediately transfer the peppers to a bowl. Cover the bowl tightly with plastic wrap or foil and let them steam for 10 minutes. This helps loosen the skins.
⏱️ 30 min•🌡️ 400
- 4
Once cooled slightly, peel the skins from the peppers and discard them. Remove and discard any remaining seeds. Roughly chop the roasted peppers and transfer them to a small bowl. Stir in the red wine vinegar.
⏱️ 10 min
- 5
While the peppers are cooling, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, 2 tablespoons olive oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 6
Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-3 minutes. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 7
To serve, spread the whipped feta onto a shallow serving dish or bowl. Spoon the roasted red peppers and their juices over the feta. Drizzle with a little extra olive oil and, if desired, a tablespoon of honey. Garnish with fresh chopped parsley.
⏱️ 5 min
- 8
Serve immediately with crusty bread, pita bread, or crackers.
Kitchen Tools
Nutrition Facts (per serving)
Whipped Feta with Roasted Red Peppers
Ingredients
For the Roasted Red Peppers
- 2 red bell peppers, halved and seeded
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon red wine vinegar
For the Whipped Feta
- 8 ounces feta cheese, block, crumbled
- 4 ounces cream cheese, softened
- 2 tablespoons Greek yogurt, plain, full-fat
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon honey, for drizzling (optional)
- crusty bread, sliced, for serving
- pita bread, warmed, for serving
- crackers, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Place the halved red bell peppers, cut-side down, on the prepared baking sheet. Drizzle with 1 1/2 tablespoons of olive oil, then scatter the sliced garlic, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over them. Toss gently to coat.
⏱️ 5 min - 3
Roast the peppers for 25 to 30 minutes, or until the skins are blistered and slightly charred, and the flesh is tender. Remove from the oven and immediately transfer the peppers to a bowl. Cover the bowl tightly with plastic wrap or foil and let them steam for 10 minutes. This helps loosen the skins.
⏱️ 30 min•🌡️ 400 - 4
Once cooled slightly, peel the skins from the peppers and discard them. Remove and discard any remaining seeds. Roughly chop the roasted peppers and transfer them to a small bowl. Stir in the red wine vinegar.
⏱️ 10 min - 5
While the peppers are cooling, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, 2 tablespoons olive oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 6
Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-3 minutes. Taste and adjust seasoning if necessary.
⏱️ 3 min - 7
To serve, spread the whipped feta onto a shallow serving dish or bowl. Spoon the roasted red peppers and their juices over the feta. Drizzle with a little extra olive oil and, if desired, a tablespoon of honey. Garnish with fresh chopped parsley.
⏱️ 5 min - 8
Serve immediately with crusty bread, pita bread, or crackers.