Whipped Feta with Roasted Red Peppers and Pita

A creamy, tangy, and slightly sweet appetizer that's ready in minutes! Perfect for dipping pita bread, veggies, or spreading on crackers.

Prep Time

10 minutes

Total Time

30 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.87

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Mediterranean

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Quick & Easy•Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

8ozFeta Cheese(Crumbled)

£3.00

1jarRoasted Red Peppers(12 oz jar, drained and patted dry)

£2.50

2tbspOlive Oil(Extra Virgin)

£0.30

1tbspLemon Juice(Freshly squeezed)

£0.15

1tspHoney(Optional, for a touch of sweetness)

£0.10

1cloveGarlic(Minced)

£0.10

1packagePita Bread(Cut into wedges for dipping)

£1.20

0.5tspDried Oregano(For garnish)

£0.10

to tasteBlack Pepper(Freshly ground)

£0.05

Total Cost

£7.50

£1.87 per serving

The Method

1
Preheat oven to 400°F (200°C). Toss pita wedges with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Remove and set aside.
2
While pita is baking, combine feta cheese, roasted red peppers, remaining 1 tbsp olive oil, lemon juice, honey (if using), and minced garlic in a food processor or blender.
3
Blend until smooth and creamy, scraping down the sides as needed.
4
Taste and adjust seasonings as needed. Add more lemon juice for tanginess or honey for sweetness.
5
Transfer the whipped feta to a serving bowl. Sprinkle with dried oregano and a crack of black pepper.
6
Serve immediately with toasted pita wedges.

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My Notes

Nutrition Information

Nutrition per serving (170g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a smoother texture, let the feta soften at room temperature for 15-20 minutes before blending.

You can use jarred roasted red peppers for convenience, or roast your own. To roast red peppers, place them whole on a baking sheet and roast at 400°F (200°C) until the skin is blackened. Place the peppers in a bowl and cover with plastic wrap to steam. Once cooled, peel off the skin, remove the seeds, and slice.

If you don't have a food processor or blender, you can mash the feta with a fork and finely chop the roasted red peppers. It will have a slightly chunkier texture, but still be delicious.

Whipped feta can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Add a pinch of red pepper flakes for a spicy kick.

Cooking Equipment

Oven

Food Processor or Blender

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother texture, let the feta soften at room temperature for 15-20 minutes before blending.

If you don't have a food processor or blender, you can mash the feta with a fork and finely chop the roasted red peppers. It will have a slightly chunkier texture, but still be delicious.

Whipped feta can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving.

Add a pinch of red pepper flakes for a spicy kick.

Whipped Feta with Roasted Red Peppers and Pita

Ingredients

The Method