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Ultimate Party Appetizer Spread with Whipped Feta and Roasted Red Pepper Dip

This is the ultimate blueprint for a stunning and stress-free party appetizer spread. It features a creamy, tangy, and make-ahead Whipped Feta and Roasted Red Pepper Dip as the centerpiece, surrounded by an effortless platter of toasted bread, crackers, fresh vegetables, cured meats, and fruit. The strategy focuses on maximum flavor and visual impact with minimal last-minute effort, ensuring you can enjoy your own gathering.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Mediterranean-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz block feta cheese, crumbled
  • 8 oz block full-fat cream cheese, softened
  • 1/2 cup jarred roasted red peppers, well-drained and patted dry
  • 1 small clove garlic, minced
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fresh dill, plus more for garnish
  • 2-3 tablespoons whole milk or Greek yogurt for adjusting consistency
  • 1 baguette, thinly sliced and toasted
  • Assorted crackers e.g., water crackers, seeded crisps
  • Fresh vegetable crudités e.g., sugar snap peas, Persian cucumbers, rainbow radishes
  • 6-8 slices prosciutto or salami
  • 1 cup mixed olives
  • 1 bunch grapes or a handful of dried figs
  • Optional: Honey for drizzling

Equipment

  • Food processor
  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Serving bowl
  • Serving platter or board
  • Baking sheet (for toasting bread)
  • Spatula
  • Paper towels (for drying peppers)

Method
 

  1. Let the cream cheese soften at room temperature for 30 minutes. Pat the roasted red peppers completely dry with paper towels.
  2. In the bowl of a food processor, combine the crumbled feta, softened cream cheese, dried roasted red peppers, minced garlic, 2 tbsp olive oil, lemon juice, black pepper, and 1 tbsp dill.
  3. Process the mixture for about 1 minute until mostly smooth. Stop, scrape down the sides, and taste.
  4. With the processor running, stream in the milk or Greek yogurt one tablespoon at a time until a perfectly creamy, spreadable consistency is reached. You may not need all of it.
  5. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour (or up to 2 days) to let the flavors meld.
  6. Meanwhile, prepare the accompaniment platter: thinly slice and toast the baguette, wash and cut the vegetables, and arrange the cured meats.
  7. 30 minutes before serving, remove the dip from the refrigerator to take off the chill.
  8. To serve, drizzle the dip with a little more olive oil and sprinkle with fresh dill. Add an optional swirl of honey.
  9. Arrange the dip slightly off-center on a large serving board or platter. Artfully arrange the toasted baguette slices, crackers, vegetables, rolled prosciutto, olives, and grapes around it.

Notes

For a silky-smooth dip, ensure the cream cheese is fully softened and the roasted red peppers are thoroughly dried. The dip can be made up to 2 days in advance. Take it out 30 minutes before serving for the best scoopable texture. To double the recipe, process in two batches to ensure even blending. For quick additional appetizers, consider Caprese skewers (mozzarella, basil, tomato), upgraded store-bought hummus with toppings, or a block of cream cheese topped with hot pepper jelly.