Roasted Red Pepper and Feta Sauce (or Spread)

Prep time
10 minutes
Total Time
10 minutes
Not rated
0 ratings

Here's a lusty mixture with a lot of possibilities. The recipe yield about two cups; see serving suggestions below.


  • 8 ounces Organic Valley Feta Cheese, at room temperature
  • 2-3 red peppers, roasted, peeled, seeded and chopped (3/4 to 1 cup total)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1-2 tablespoons minced fresh hot chile pepper (serrano or jalapeņo)
  • 1-2 tablespoons fresh lemon juice
  • salt to taste
  • freshly ground black pepper to taste


Blend the feta and roasted red peppers in a food processor or blender until nearly pureed. Blend in olive oil and oregano. Blend in minced hot chiles, lemon juice, and salt and pepper to taste.

Transfer mixture to a bowl, cover and chill in the refrigerator two or more hours. Chilling it will allow the flavor to develop and the mixture to firm up. Makes about 2 cups.

Serving Suggestions

Chilled, this mixture will be firm enough to spread on dark rye or whole grain bread, or on crackers, for a quick snack. At room temperature, it can serve as a topping for burgers, and when heated to warm temperature in the microwave, it is fantastic tossed with hot cappelini pasta as a main course. Or try combining it with cooked, sliced potatoes, chopped black olives and cherry tomatoes for a Greek-inspired potato salad.

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