Popular
Latest From the Show
How To Make Spicy Feta Dip | #StayHome With Valerie Bertinelli
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
A few spins in the food processor with roasted red pepper and chile paste is all it takes to make Valerie Bertinelli's sweet & spicy feta dip. Try it as a dip for veggies or on sandwiches and burgers for a creamy, spicy kick!
Valerie's Tip: Refrigerate in an airtight container for up to one week.
Can't get enough feta? Try the TikTok-famous Baked Feta Pasta recipe.
Ingredients
- 6 ounces roasted red pepper, drained and patted dry (about 3)
- ½ teaspoon Calabrian chile paste
- ¼ teaspoon kosher salt
- 1 clove garlic, grated
- 8 ounces good-quality feta, preferably French (about 2 cups)
- 2 tablespoons cream cheese
- 1 teaspoon lemon zest
- Crackers or veggies, for serving
Yield
Serves: Makes 1½ cups
Preparation
In a food processor, combine roasted red pepper, Calabrian chile paste, salt and garlic. Pulse until mixture is evenly chopped but still chunky. Using clean hands, break up feta into large chunks and add to the food processor along with the cream cheese and lemon zest. Pulse until feta is incorporated into pepper mixture while remaining slightly chunky. Refrigerate at least 30 minutes for flavors to combine. Serve with crackers or veggies.