Roasted Red Pepper Greek Dip

Honestly, you’re going to think all I have been cooking lately are dips and desserts. Not true! But this one turned out exceptionally well so I have to share it. Next week, I promise a main course.

This was another hors d’oeuvres I made for our Thursday Canasta card game. They all seemed to like it. I often have a half dozen roasted red peppers in the fridge so this came together very easily. I like having peppers all roasted on hand to add to salads, scrambled eggs in the morning, stir-fries, or in this case making a dip.

I love the flavor of fresh thyme in Greek dishes, although I did add a little dried oregano, too; the traditional Greek herb.

There are only a few ingredients in this dip and you whip it up in your mini-max or mini-blender and let it sit a few hours in the fridge, or overnight. Very easy.

It’s perfectly OK to use roasted red peppers in a jar, but I think the flavor and texture of the freshly roasted are much better. You will need 1 cup of roasted red pepper. If you have not roasted peppers in the past, give me a shout, and I will explain. It is easy and makes your house smell delicious! I think it is why my husband fell in love with me, as he came as an unexpected guest (Thank you Jerry Cronin!) while I was roasting red peppers! Maybe that is why I like them so much!

Start by blending them thoroughly in the mini-max. Add 1/2 block (4 oz.) softened cream cheese and 1/2 cup mascarpone.

I usually use a different brand, but it was not available so tried this one. This one was much creamier (looser)  and a little sweeter, but worked really well in this dip. Mascarpone is like cream cheese on steroids, Italian style! Add the dried oregano, 1/4 tsp. grated garlic, 1 Tbsp. fresh thyme, 1 Tbsp. chopped fresh chives and blend again until very smooth.

My Dad made this cutting board for me when I was in High School. He was an accomplished carpenter, wood carver and furniture maker.

These are two graceful cranes my Dad carved and in the background is a beautiful piece of driftwood my dear brother, Skip carved. I guess it runs in the family!

Remove the roasted red pepper/cheese from the blender. Chop about 12 rich and delicious, salty Calamata olives and add them to the roasted red pepper cheese mixture along with 1/2 cup Feta cheese.

Stir together.

Taste for salt. It may not need any because of cheeses and olives, but add as necessary. I always add freshly grated black pepper t0 give it a little spark. Put into a serving dish and top with more Feta and more fresh thyme. Voila!


This dip was great with fresh veggies and pita crackers. I think it would also work very well topped onto grilled chicken or folded into pasta with shrimp.


This is a new flower this year-A Mexican Lily. I don’t know a lot about it yet, but it is beautiful! I planted many bulbs and believe they are all different colors. If you don’t find me in the kitchen, I will be in the garden!




Roasted Red Pepper Greek Dip

Richly flavored, salty, creamy and very satisfying.


  • 1 cup Roasted Red Peppers
  • 4 oz. Cream Cheese
  • 1/2 cup Mascarpone Cheese
  • 1 Tbsp. Freshly chopped thyme
  • 1/4 tsp. Oregano, dried
  • 1/4 tsp. Garlic, grated
  • 1 Tbsp. Chives, chopped
  • 1/2 cup Feta cheese, more for garnish
  • 12 Calamata olive, chopped
  • Fresh Thyme for garnish
  • Salt/Freshly ground black pepper to taste
  • Olive oil drizzle for garnish


  • Place peppers in a small food processor/mini-max. Blend until smooth.
  • Add cream cheese and mascarpone and blend again until well incorporated.
  • Add dried oregano, fresh thyme, grated garlic, chives and blend again until very smooth.
  • Remove from blender and add 1/2 cup Feta cheese, and black olives. Stir well to combine. Taste for seasoning. Add salt/pepper and more thyme if needed. Drizzle with olive oil.
  • Garnish with more Feta and fresh thyme and let sit in the fridge for a couple hours or overnight to combine flavors.
  • Serve with fresh raw veg-crudite-and pita crackers.


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