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Whipped Feta with Roasted Red Peppers and Parsley

Whipped Feta

Whipped Feta with Roasted Red Peppers and Parsley

Briny whipped feta is tempered by smoky-sweet roasted red peppers in this addictive alternative to plain cream cheese. Assemble feta with toppings on bagels or in a bowl for a large group—it also makes a fantastic dip for bagel chips. Stored in an airtight container in the refrigerator, it will last for up to a week.
Servings 4


  • cup drained roasted red peppers
  • 2 teaspoons olive oil
  • teaspoons sherry vinegar
  • ¼ teaspoon kosher salt1 cup about 6 ounces crumbled feta cheese
  • ¼ cup 2 ounces cream cheese, softened
  • 1 to 2 tablespoons milk or heavy cream
  • Bagels for serving
  • Chopped parsley to garnish


  • ►Chop roasted red peppers and place in a bowl. Stir in olive oil, sherry vinegar, and kosher salt. Set mixture aside.
  • ►Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add milk and pulse until mixture is light and fluffy. If mixture is still thick, add more milk until you reach the right consistency.
  • ►Spread feta on bagels and top with roasted red pepper spread and parsley before eating.

Polina Chesnakova

Polina Chesnkova is a Seattle-based food writer, cooking class instructor, and the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes.

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