Spicy harissa feta and red pepper dip

A few days ago, I made a red and white charcuterie board to get in the Valentine’s Day spirit. I’m obsessed with snack boards. They look so cute and I love the variety of textures of flavors. Anyway, this board is perfect for a girls night, movie night, or a date night at home.

One of the dips I put on the board was this spicy harissa, feta and red pepper dip. It’s just 4 ingredients (plus salt and pepper to taste) and the recipe is as simple as throwing everything into a food processor and hitting a button. I got all the ingredients at Trader Joe’s.

This dip is relatively healthy and goes great with crudités or pita chips. It packs some nice heat from the harissa but is well balanced by the sweetness of the peppers and the tang from the feta. If you don’t like spice, you can cut down the amount of harissa you use.


  • 12 ounce jar of fire roasted red peppers, drained of their liquid (should leave you with about 8 ounces)
  • 1-2 teaspoons harissa, depending on your spice preference
  • 10 ounces feta cheese
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Using a food processor, process the red peppers and harissa together until the mixture is almost smooth.
  2. Add lemon juice, feta cheese and salt and pepper to taste. Process until the mixture is creamy and orange and there are no big chunks of feta left.
  3. Serve with fresh veggies, pita chips or crostini. Store in an airtight container in the fridge for upto 1 week.

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