Description
This Greek-style paprika and feta dip is rich, creamy, and packed with smoky roasted red peppers, garlic, and Greek yogurt. Perfect for serving with crusty bread, crackers, or fresh veggies—it’s a simple, crowd-pleasing appetizer!
Ingredients
For the Dip:
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2 large roasted red bell peppers
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1 cup (150g) feta cheese
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1 tsp minced garlic
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1 tbsp paprika
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1/2 tsp chili flakes (plus more to taste)
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1 tbsp extra virgin olive oil
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1/3 cup Greek yogurt
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2 tbsp lemon juice
For Serving:
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Extra crumbled feta
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Chili flakes
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Fresh basil
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Crusty bread (sourdough, baguette, or pita)
Instructions
1. Blend the Dip:
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In a food processor, combine roasted bell peppers, feta, garlic, paprika, chili flakes, olive oil, Greek yogurt, and lemon juice.
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Pulse until slightly chunky. Avoid over-processing to maintain texture.
2. Adjust & Serve:
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Taste and adjust spice level with additional chili flakes if desired.
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Transfer to a serving bowl and top with extra feta, chili flakes, and fresh basil.
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Serve immediately or refrigerate for later.
Notes
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Roasting Peppers at Home: Char bell peppers over an open flame or in the oven at 450°F (230°C) until blackened, then peel.
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Storage Tip: Keeps 3-4 days in an airtight container in the fridge.
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Pairing Ideas: Serve with pita chips, fresh veggies, or as a sandwich spread.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg