Warm Feta and Roasted Pepper Spread | DFM

Warm Feta and Roasted Pepper Spread


5-10 min.


20 min.

Serving Size

6 servings

Impromptu entertaining is no problem when you can create this spread in minutes. It’s far better than store-bought versions and is sure to become a favourite. It’s also a delicious spread on sandwiches.


  • 1/4 (50 mL) dry bread crumbs
  • 4 oz (125 g) drained Canadian Feta cheese, broken into chunks
  • 1 cup (250 mL) drained roasted red peppers
  • 1 clove of garlic, cut in half
  • pepper
  • toasted pita wedges and thick cucumber slices or wedges


1. Preheat your oven to 350°F (180°C). Butter a 2 to 4 cup (500 mL to 1 L) baking dish or 2 large ramekins.
2. In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers, and garlic until smooth; season to taste with pepper.
3. Spread into prepared baking dish. Bake for about 20 minutes or until warm and start turning golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca


  • You can use roasted red peppers from a jar or the deli; drain them well before measuring.
  • To roast your own, place 2 sweet red peppers on a baking sheet and broil, often turning, until blackened all over. Place in a bowl, cover tightly and let cool. Peel, remove core and seeds and drain well.
  • Stir 1/4 cup (50 mL) chopped black olives and 1 tbsp (15 mL) chopped fresh oregano into the spread before transferring it to the baking dish.