Hot Feta, Artichoke & Roasted Red Pepper Dip

If classic hot artichoke dip went on a Mediterranean vacation, this is what it would bring home. Crumbled feta replaces the usual cream cheese, roasted red peppers add sweet smokiness, and Parmesan holds the top together into a golden, bubbly crust. Five ingredients, one bowl, 25 minutes of oven time.

Feta does the heavy lifting here. Its salty, tangy bite cuts through the richness of the mayonnaise in a way cream cheese never could. The cheese doesn’t fully melt; it softens and folds into the dip, giving pockets of cheesy tang in every scoop.

Roasted red peppers from a jar work perfectly. There’s no advantage to roasting your own for a dip this casual. Just drain them well and chop them fine so the pieces distribute evenly and don’t sit in wet chunks on the spoon.

Kitchen Tips

• Use a shallow baking dish, not deep. Shallow means more crispy top surface, which is the best part of any hot dip.
• Drain both the artichokes and the peppers well. Excess liquid pools on top and prevents the golden crust from forming properly.
• Serve with sturdy dippers: pita chips, baguette slices, or celery sticks. Thin tortilla chips break off in the dip and leave you eating with a fork.

Variations

• Add a pinch of red pepper flakes and a squeeze of lemon before baking for a brighter, spicier version.
• Stir in a handful of chopped Kalamata olives for a more full Greek flavor.
• Sprinkle crumbled bacon on top in the last 5 minutes of baking for a non-vegetarian twist that turns heads at parties.