Whipped Feta Dip with Red Pepper
This whipped feta dip is a true all-rounder: creamy, savoury and ready in just a few minutes. Red pepper adds a gentle sweetness, while rosemary and parsley bring fresh herby notes. Whether spread on toast for breakfast, served as a dip at your next barbecue or grabbed as a quick snack, it always hits the spot. Thanks to the feta and cream cheese, it packs in plenty of protein with barely any carbs.
Ingredients
- 200 g feta
- 200 g cream cheese
- 1 clove garlic
- 2 tbsp fresh parsley
- 0.5 sprig rosemary
- 2 tbsp olive oil
- 0.5 red pepper
- salt
- pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 245 kcal | 980 kcal |
| Carbohydrates | 3 g | 12 g |
| Protein | 9 g | 36 g |
| Fat | 22 g | 88 g |
| Fibre | 0.5 g | 2 g |
| of which sugar | 2 g | 8 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut the red pepper into rough chunks. Peel and roughly chop the garlic clove. Roughly cube the feta as well.
- Pick the leaves from the parsley and strip the needles from the rosemary sprig.
- Put all the ingredients into a tall container and blend with a stick blender until smooth and spreadable.
- Add a splash of water or milk if needed and blend again until you reach the creamy consistency you like. Season to taste with salt and pepper.
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Nutrition facts per serving (estimate)
| Calories | 245 kcal |
|---|---|
| Carbohydrates | 3 g |
| Protein | 9 g |
| Fat | 22 g |
| Fibre | 0.5 g |
| of which sugar | 2 g |
Frequently asked questions
How long does the whipped feta dip keep?
Stored in an airtight container in the fridge, the dip will keep for about 3 to 4 days.
Can I make the dip without garlic?
Yes, simply leave the garlic out or swap it for a pinch of garlic powder.
Is this dip suitable for low-carb eating?
Yes, it contains barely any carbs and is rich in protein and fats, making it a good fit for low-carb meals.
What goes best with this whipped feta dip?
It works beautifully as a spread on bread, a dip for veggies or a side at a barbecue.
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