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This red pepper and feta dip with a great hint of fresh herbs, cumin and garlic and just enough heat from the cayenne pepper is creamy, so good, easy and quick to throw together. Makes a perfect appetizer to entertain the guests.
Red pepper and feta dip with fresh herbs is my go to appetizer that I make all summer long! It’s flavorsome, foolproof and has a perfect consistency (not pureed).
Made with good quality feta, cream cheese, fresh chives, fresh rosemary, garlic and red pepper and seasoned with paprika, cayenne pepper, pepper and cumin. So good, every time I make it, it’s always a HIT and everyone keeps asking for the recipe!
Red pepper and fet dip tastes great served with raw vegetables, homemade bread, grilled meat, roasted potatoes or you could just eat it just like that with a spoon.
Ingredients used in making feta dip with red pepper
- ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- 200 g (7.1 oz) cream cheese
- 200 g (7.1 oz) feta, good quality
- 2 ½ tablespoons finely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary
- 1 garlic clove
- 3 tablespoons olive oil
- 1 teaspoon cayenne pepper
- ½ red bell pepper
How to make red peppper and feta dip with fresh herbs
Wash red pepper, pat dry with paper towel and cut it into small pieces. Wash and finely chop chives and rosemary. Peel and press garlic. You can also chop it very finely if you don’t have a garlic press.
Put feta in a bowl and break it up into smaller pieces with a fork.
Add cream cheese, minced pepper, finely chopped chives, rosemary, pressed garlic and seasonings and combine very well.
Let the red pepper spread rest (in the fridge) for at least 1 hour before serving. This dip will last for about 3 days in the fridge. Enjoy!
What to serve with red pepper feta dip
- Fresh herb bread
- Raw vegetables (carrots, radishes, tomatoes, celery, yellow, green and red peppers and cucumber)
- baked BBQ chicken legs
- grilled meat or veggies
- roasted potatoes
- or you could just eat it just like that with a spoon.
More no-cook appetizers you may like
Red Pepper And Feta Dip
Equipment
- Cutting board
- Knife
- Garlic press
- Bowl
- Fork
- paper towels
Ingredients
- 200 g (7.1 oz) cream cheese
- 200 g (7.1 oz) feta good quality
- ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- 2½ tablespoons fresh chives finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 garlic clove
- 3 tablespoons olive oil
- 1 teaspoon cayenne pepper
- ½ red bell pepper
Instructions
- Wash red pepper, pat dry with paper towel and cut it into small pieces. Wash and finely chop chives and rosemary. Peel and press garlic. You can also chop it very finely if you don't have a garlic press. Put feta in a bowl and break it up into smaller pieces with a fork. Add cream cheese, minced pepper, finely chopped chives, rosemary, pressed garlic and seasonings. Mix very well. Let rest (in the fridge) for at least 1 hour before serving. Enjoy!
Notes
- This dip will last for about 3 days in the fridge.
Did you make this red pepper and feta dip recipe? I’d love to hear from you! Simply write a comment and add rating to it.