This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. Add feta and cream cheese, and puree until smooth.

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  • With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.

Nutrition Facts

71.4 calories; 2 g protein; 1.9 g carbohydrates; 14.5 mg cholesterol; 151.4 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2008
This recipe immediately caught my eye because of the roasted garlic and the roasted red peppers; two of my favorite things to cook with. I followed the recipe to a tee the first time and while it was good the amount of lemon juice overpowers everything else in the recipe! I think the lemon juice amount may be a typo. Anyway I made it again and cut the lemon juice to a 1/4 cup increased the roasted garlic to a 1/3 cup and left out the half & half (it didn't really need it to me) and it was to die for. Five stars and highly recommended just go easy on the lemon juice. Read More
(23)

Most helpful critical review

Rating: 2 stars
06/18/2011
I followed the recipe exactly and for once didn't read the other reviews. When I was done the dip was wayyyyyyyyy too lemony. I mean totally inedible and I love lemon. So I tried to fix it by doubling feta cream cheese peppers.... didn't work. Don't even think I am going to serve it and I'm kind of annoyed since it's not really the cheapest dip to make with all the cheese and peppers! Oh well live and learn! Read More
(2)
31 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/02/2008
This recipe immediately caught my eye because of the roasted garlic and the roasted red peppers; two of my favorite things to cook with. I followed the recipe to a tee the first time and while it was good the amount of lemon juice overpowers everything else in the recipe! I think the lemon juice amount may be a typo. Anyway I made it again and cut the lemon juice to a 1/4 cup increased the roasted garlic to a 1/3 cup and left out the half & half (it didn't really need it to me) and it was to die for. Five stars and highly recommended just go easy on the lemon juice. Read More
(23)
Rating: 5 stars
12/18/2008
I had this with pita chips and I love it!! I added fresh dill and left out the cream- I really don't think that would've added anything. Read More
(12)
Rating: 5 stars
04/07/2008
Lovely!! I roasted my own bell peppers since I was roasting garlic. I didn't use the half and half. I also used closer to 1/3 c. of lemon juice. So very close to the actual recipe. It tasted very good but we felt it would be great as a warm/hot dip. So we popped it in the oven at 350 for maybe 20-25 minutes. We ate it with parmesan garlic pita chips. So great!!! Thanks! Read More
(7)
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Rating: 5 stars
04/19/2008
yum-eee!! so delicious! i made with a jarred roasted red peppers and 2 heaping tablespoons regular minced garlic from a jar (too lazy to do the roasting myself) about 1/3 cup fresh squeezed lemon and the remaining ingredients as written. well except for the olive oil and/or half & half. totally delish just the right amount of garlic and lemon and red pepper flavors. can't wait to serve to my guest tomorrow after the flavors have married. yummers!! Read More
(3)
Rating: 5 stars
06/05/2008
This isn't good...this is Oh my GAWD good! We're having Greek Night tonight and if there is any of this left i'll be surprised. Oh yeah...i didn't have any lemon so i used lime instead...and well...you see the results. Read More
(3)
Rating: 5 stars
03/11/2009
WOW this was amazing! I took it to a party and everyone loved it. I did not use the half & half and only about 2 Tbls. of the olive oil. Also took others' advice and reduced the lemon juice to 1/4 cup. Was PERFECT will definitely be making this again (many many times!) Read More
(3)
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Rating: 5 stars
08/11/2008
Wow! Delicious! I made a major change by using about 3.5 oz of sundried tomatoes instead of the roasted red peppers. I reduced the lemon juice a bit and roasted a whole bulb of garlic which ended up being abobut 1/3 cup. This was the first dish at our party to disappear! Read More
(2)
Rating: 2 stars
06/18/2011
I followed the recipe exactly and for once didn't read the other reviews. When I was done the dip was wayyyyyyyyy too lemony. I mean totally inedible and I love lemon. So I tried to fix it by doubling feta cream cheese peppers.... didn't work. Don't even think I am going to serve it and I'm kind of annoyed since it's not really the cheapest dip to make with all the cheese and peppers! Oh well live and learn! Read More
(2)
Rating: 4 stars
07/20/2010
This was so easy to make and was a big hit! I brought the left overs to work and my co-worker is in love! Read More
(2)