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Shallow bowl of roasted red pepper and feta dip with olive oil drizzle and parsley, surrounded by torn pita wedges on a wooden board

Creamy Roasted Red Pepper and Feta Dip

A smoky, creamy dip made by blending broiler-charred red peppers with feta, yogurt, and garlic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 139
Ingredients Method Notes

Ingredients
  

  • 3 red bell peppers large (about 600 g); or 2 cups jarred roasted red peppers, drained and patted dry
  • 200 g feta cheese block feta, drained and crumbled
  • 60 g plain Greek yogurt / 1/4 cup; full-fat for the creamiest texture
  • 1 clove garlic use 2 for a stronger bite
  • 2 tbsp olive oil plus extra for drizzling
  • 1 tbsp lemon juice fresh squeezed
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes optional, for a little heat
  • 1/4 tsp salt plus more to taste; add gradually, feta is salty
  • 1/4 tsp black pepper freshly ground
  • 1 tbsp fresh parsley chopped; for garnish

Method
 

  1. Heat the broiler to high, or your oven to 240 C / 475 F. Set an oven rack about 15 cm / 6 inches from the heat source.
  2. Place the whole red peppers on a sheet pan 33 x 46 cm / 13 x 18 inch lined with foil.
  3. Broil for 15 to 20 minutes, turning the peppers with tongs every 5 minutes, until the skins are blackened and blistered on all sides.
  4. Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, this loosens the skins for easy peeling.
  5. Peel off the blackened skins, then pull out the stems and seeds. Don't rinse the peppers under water, this washes away the smoky flavor.
  6. Pat the peeled peppers dry with a paper towel and add them to a food processor along with the feta, Greek yogurt, garlic, olive oil, lemon juice, smoked paprika, and chili flakes.
  7. Blend until mostly smooth, about 30 to 45 seconds, scraping down the sides once. Leave a little texture if you like a chunkier dip.
  8. Add the salt and black pepper, then taste and adjust. Feta is salty, so add extra salt a pinch at a time.
  9. Spoon the dip into a serving bowl. Drizzle with olive oil, sprinkle with chopped parsley and a dash more smoked paprika, and serve.

Notes

  • Don't rinse peeled peppers under water, it washes away the smoky flavor
  • Feta is salty, so hold off on extra salt until you taste
  • Blend in short bursts so you can control how smooth it gets
  • Make it a day ahead, the flavor improves as it sits