Roasted Red Pepper and Feta Dip

Bell peppers are piling up at Washtenaw County markets right now, and this dip is the fastest way to turn a few of them into something worth setting out with drinks. Charring the peppers under the broiler takes ten minutes and gives the dip its smoky backbone; the food processor does the rest. It’s smoother than a muhammara and lighter than a cheese ball, and it disappears fast next to a plate of raw vegetables or warm pita.

Ingredients

• 2 large red bell peppers
• 6 oz feta, crumbled
• 2 tablespoons cream cheese, softened
• 1 small garlic clove
• 2 tablespoons olive oil, plus more for serving
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon smoked paprika, plus more for serving
• Pinch of red pepper flakes (optional)
• Fresh parsley, for serving

Instructions

1. Char the peppers. Set the oven to broil. Halve the peppers, remove the stems and seeds, and place cut-side down on a foil-lined sheet pan. Broil 8-10 minutes, until the skins are blackened and blistered.

2. Steam and peel. Transfer the peppers to a bowl and cover tightly with plastic wrap or a plate for 10 minutes — the trapped steam loosens the skins. Peel off and discard the charred skin.

3. Blend. Add the peeled peppers, feta, cream cheese, garlic, olive oil, lemon juice, and smoked paprika to a food processor. Blend until mostly smooth, with a little texture remaining.

4. Taste and finish. Taste and adjust salt if needed (feta varies in saltiness). Transfer to a serving bowl, drizzle with olive oil, and dust with extra smoked paprika, red pepper flakes, and chopped parsley.

Tips

• Jarred roasted red peppers work in a pinch if you’re short on time — use about 1 1/2 cups, drained well, and skip straight to blending.
• Make it ahead. This keeps well covered in the fridge for up to 4 days; the flavor actually deepens overnight.
• Thin it out with an extra teaspoon of olive oil or water if you want a looser dip for drizzling over grilled vegetables instead.
• Serve with warm pita, cucumber spears, or as a spread on a sandwich in place of mayonnaise.

Where to Find the Ingredients

Bell peppers are coming into full season now across Washtenaw County, typically running from August through the first frost. Look for them from diversified vegetable growers like Tantre Farm, Green Things Farm, Blue Spring Farm, Slow Farm Organic, and Fusilier Family Farms, either as a CSA member or at their farm stands directly.

At market, the Ann Arbor Farmers Market (Saturdays 7am–3pm, Wednesdays 7am–3pm) and Saline Farmers Market (Saturdays 8am–noon) both typically have multiple vendors carrying peppers by early August. Argus Farm Stop is a reliable one-stop option if you’d rather build the whole dish from one trip. Browse the full farms directory to find a CSA or stand near you.