Hot Feta, Artichoke and Roasted Red Pepper Dip

Hot Feta, Artichoke and Roasted Red Pepper Dip

45 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  VD711

“This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!”

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the artichokes, peppers, feta, mayonnaise, and Parmesan cheese in a bowl; spread into the bottom of a shallow baking dish.
  3. Bake in preheated oven until bubbling on top, 20 to 25 minutes.

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Reviews (45)

Rate This Recipe


This was excellent and the only reason I am not giving it 5 stars is due to the fact I made a few modifications. I replaced the mayo (not a fan) with light sour cream, reduced feta to one cup, adding one cup of mozzerella instead, added one large crushed garlic clove, fresh ground black pepper, and instead of just parmesan, I used a parmesan/romano/asiago blend. I also broiled it for an additional 5 minutes to crisp up the top. Served with pita chips. I think next time I might add jalapeno to give it some heat.



This was really yummy! I halved the recipe and added a clove of garlic, and ground pepper. I also added some monterey jack cheese as I had some that I needed to use up. This dip looked great, and it would look like a great Christmas-style dip if spinach was added. Personally, I would add a little less feta and more stringy cheese next time, but if you're a feta lover, go ahead and make this recipe as is. You won't be disappointed! UPDATE: Since I made this one for myself I wasn't able to eat the whole thing. I put the leftovers in the fridge and re-heated them the next day or two. It actually tasted better. Next time I make it, I'll assemble the ingredients and let it sit together for a couple of days. Awesome recipe.

M. Stoffel

M. Stoffel

The feta cheese was a really interesting change of pace in a hot dip, and I'll definitely make this again. I did substitute half of the mayo with sour cream as I know from experience that much makes dips a little too oily, and with the oil-packed peppers it would have been even worse. I also used half feta and half "italian blend" cheese, and as the feta flavor was pronounced enough I'm not sure I would have been too crazy about two cups of feta. Marinated artichoke hearts seasoned the dip nicely. The red pepper pieces look very festive in the dip and add great flavor - thanks for sharing.

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Amount Per Serving (10 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1072 mg
  • 43%

Based on a 2,000 calorie diet



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Mary's Roasted Red Pepper Dip


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Feta and Roasted Red Pepper Dip