Kalyn's Kitchen

Roasted Red Pepper Dip with Feta

Roasted Red Pepper Dip with Feta is perfect for a party appetizer, and when it’s served with veggie dippers it’s a tasty low-carb treat. 

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Roasted Red Pepper Dip with Feta and Mint found on KalynsKitchen.com

This Roasted Red Pepper Dip with Feta is something that’s perfect to make when it’s hot weather and you have mint in the garden. But for people who love roasted red peppers and Feta (like me) this is a tasty dip for any time of year. And if you don’t feel like buying mint during the winter, just leave it out and this will still be delicious!

And if you serve low-carb vegetables to scoop up the dip like I did, this is perfect for a snack, but also flavorful enough to serve for a party. And trust me, no one will even think about this being low in carbs!

Roasted Red Pepper Dip with Feta and Mint

How to Make Roasted Red Pepper Dip with Feta:

(Scroll down for complete recipe with nutritional information.)

  1. This recipe starts with a jar of roasted red peppers, drained very well and then patted dry with paper towels.
  2. I chopped the mint while the peppers were draining.
  3. Puree red peppers and the minced garlic in a food processor.
  4. Add the cream cheese, Feta, Greek Yogurt, chopped mint, lemon juice, olive oil, and salt and process until the the mixture is well-blended.
  5. I served the dip with celery and snow peas, for a low-carb option.
  6. This would also be delicious as a sauce for grilled chicken, fish, or vegetables.

Roasted Red Pepper Dip with Feta and Mint found on KalynsKitchen.com

More Tasty Dips to Eat with Vegetables:

Grandma Denny’s Homemade Ranch Dip from Kalyn’s Kitchen
Cucumber Dip with Feta from Kitchen Parade
Sheila’s Low-Carb Shrimp Dip from Kalyn’s Kitchen

Roasted Red Pepper Dip with Feta

Roasted Red Pepper Dip with Feta

Yield 8 servings
Prep Time 15 minutes
Total Time 15 minutes

This tasty Roasted Red Pepper Dip with Feta is a perfect low-carb appetizer; you can skip the mint if you don't have it in your garden.


  • one 12 oz. jar roasted red bell peppers, drained well
  • 1 tsp. minced garlic (or less)
  • 4 oz. cream cheese
  • 4 oz. Feta cheese
  • 1/4 cup Greek yogurt
  • 3 T finely chopped fresh mint (optional)
  • 1 T fresh lemon juice (see notes)
  • 1 T olive oil
  • salt to taste


  1. Put a colander in the sink and dump in the jar of roasted red peppers.
  2. Let peppers drain well, then pat dry with paper towels.
  3. While the peppers drain, finely chop the mint (if using).
  4. Put red peppers and minced garlic into a food processor and process until peppers are pureed.
  5. Add cream cheese, Feta, Greek yogurt, mint, lemon juice, and olive oil and process until well blended.
  6. Taste to see if you want to add salt, and process again if you do.
  7. Serve dip with raw veggie dippers like celery, sugar snap peas, jicama, or cauliflower, or cooked vegetables like asparagus, green beans, or broccoli for a low-carb appetizer.
  8. This would also be delicious as a sauce for grilled chicken, fish, or vegetables, and it's also good as a spread on sandwiches or as a dip for whole-wheat pita bread.
  9. The dip will stay good in the refrigerator for several days. Let come to room temperature again when serving.


I used my fresh-frozen lemon juice for this recipe.

Nutritional information is for the dip only and is based on 1/4 cup serving size.

This recipe adapted with minor changes from The South Beach Diet Super Quick Cookbook. (affiliate link)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 130Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 251mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If served with low-carb veggies like celery, sugar snap peas, jicama, cauliflower, asparagus, green beans, or broccoli this roasted red pepper dip would be perfect for a low-carb snack. If it’s made with low-fat cream cheese and fat-free Greek yogurt, this would be approved for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Roasted Red Pepper Dip with Feta

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    34 Comments on “Roasted Red Pepper Dip with Feta”

  1. Rosebuttons, how great to hear that. I'm find a lot of interesting recipes in that book!

  2. Great minds…you know what they say 🙂 Today is my second day on the SB Phase 1, and I bought the Supercharged Super Quick Cookbook yesterday, planning to make this recipe today!! Thanks for the post and your informative website, don't think I would have started this new lifestyle without your site!

  3. Kellypea, my fabulous brother is the one who does the headers. We change the middle part every month for the season. I'm so lucky to have him to help me.

    Joanne, it was a perfect lunch for me!

  4. I'm getting more and more into light meals lately also! Salads, cold soups, etc. This dip looks perfect to dig into with some crudites and pita wedges!

  5. Love that kabob in yor header and this recipe. I think roasted pepper anything will get my attention. Sending this to my good friend who is always looking for healthy snacks. It's lunch to me 🙂

  6. Jeanette, I think I've also had that Greek dip with red peppers. Maybe this recipe was based on that one? I would love it on grilled fish too!

  7. Kalyn, this roasted red pepper dip looks so nice and creamy, even though it is low in fat! This reminds me of a dip I just had at a Greek restaurant we visited this past weekend. I bet this would be good on top of broiled or grilled fish.

  8. Sharan, welcome and it was fun checking out your blog.

    CJ, grilled shrimp would be great with this. (So many good ideas coming in comments today!)

    Chris, I know what you mean about that stop button issue.

    Donna, me too!

    Lydia, I'm thinking this could only be even more awesome with freshly roasted red peppers.

  9. I just made a huge batch of roasted peppers on the grill — perfect timing! I'll set the red ones aside to make this dip.

  10. You had me at Roasted Red Peppers. One of my favorite foods ever.


  11. I am not sure I would have a shut off button with this dip! Love the Greek yogurt pairing. 🙂

  12. Looks deicious! I'm thinking with grilled shrimp.

  13. First time visitor from Becky's website. This dip recipe is so simple, yet sounds delicious. I will definitely be re- visiting this blog 🙂


    Stop by my blog at http://totefullofveggies.blogspot.com

  14. Susie, I think this would be good with grilled chicken; great idea!

  15. Great ingredients! I might also try this as an accompaniment to grilled chicken.

  16. Kelley, I loved it. And loved the color too.

    Cooking Creation, thanks!

    Champa, I like the idea of using ricotta. It will probably need a bit more salt and I might add more lemon juice (unless you want a milder dip.) Let us know how it turns out.

    Maris, thanks so much. My best camera is still in the shop, so I was happy I could still get okay photos with my old Rebel.

  17. Not only does this sound delicious, but I love the photo! So pretty!

  18. I am making it. I probably will use ricotta instead of feta since that is what I have on hand. Cool recipe.

  19. Wow! This sounds so delicious!

  20. I'll bet this is delicious! I'm always looking for a new dip to enjoy.