Red pepper-feta dip



5 min


2 cups (500 mL)


  • 200-g container feta , drained
  • 1/2 cup plain yogurt
  • 1/2 cup coarsely chopped roasted red peppers
  • 1/2 250-g block cream cheese , at room temperature
  • 1/4 cup coarsely chopped fresh dill


  • Taste feta. If very salty, rinse with cold water, then drain well and pat dry with paper towels. Crumble into a food processor. Add yogurt and peppers. Whirl until smooth, scraping down side as needed. Cut cream cheese into chunks. Add to feta with dill. Whirl until evenly mixed.
  • Scrape into a medium-size bowl. Dip will keep well in a covered container in the refrigerator up to 3 days. Serve with mini pitas, bread sticks, apple slices or nacho chips.

Nutrition (per serving)

  • Calories
  • 34,
  • Protein
  • 1.4 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 2.8 g,
  • Sodium
  • 92 mg.

Tangy feta is a great base for this simple dip chock full of Mediterranean flavours. Ready in five minutes flat, it’ll keep in the fridge up to three days.