Okay, hear me out: this dip is what happens when creamy meets zesty, smoky meets tangy, and you end up with a total flavor bomb in a bowl. Spicy Red Pepper & Feta Dip is the kind of thing that disappears 10 minutes into a party—and it’s not hard to see why.
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Imagine sweet roasted capsicum blended into velvety richness, kicked up with a little heat, and balanced with the salty, crumbly perfection of feta cheese. It’s bold, it’s addictive, and it’s honestly one of the easiest ways to impress anyone within dipping distance. You’ll want to spread it on everything—from crackers and pita to sandwiches and grilled veggies. Trust me, this one’s a show-stealer.
Why You’ll Love Spicy Red Pepper (Capsicum) & Feta Dip
Versatile: It’s not just a dip. Use it as a sandwich spread, dollop it over roasted meats, or stir it into pasta for a creamy, smoky twist.
Budget-Friendly: Made with simple ingredients you probably already have—capsicum, feta, olive oil, garlic. No fancy stuff required.
Quick and Easy: All it takes is a few minutes and a blender. Minimal effort, max reward.
Customizable: Prefer it mild? Dial down the chili. Want more punch? Add smoked paprika or a squeeze of lemon juice. You’re in control.
Crowd-Pleasing: Perfect for gatherings, picnics, or solo snack moments. It’s bright, bold, and goes with just about everything.
Ingredients in Spicy Red Pepper (Capsicum) & Feta Dip
Let’s talk about the magic behind that creamy, tangy, spicy deliciousness:
Roasted Red Peppers (Capsicum): The base of the dip. Sweet, slightly smoky, and oh-so-silky when blended. You can use jarred or roast your own for extra depth.
Feta Cheese: The salty, creamy star. It brings a briny punch that balances the sweetness of the peppers beautifully.
Garlic: Just one clove makes a huge difference. It adds warmth and depth to every bite.
Chili Flakes or Fresh Chili: Brings the heat. Start small and build your way up—you’re the boss of the spice level.
Olive Oil: Helps everything blend together into that silky, luxurious texture. Plus, it adds a little fruity richness.
Lemon Juice or Vinegar: For a bright pop of acidity that wakes everything up.
Smoked Paprika (Optional): If you want to deepen that smoky flavor, this one’s your secret weapon.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make some magic with these simple steps:
Roast or Prep Your Peppers: If you’re roasting them yourself, pop them under the grill or over an open flame until charred and soft. Then peel off the skins. If using jarred, drain and pat dry.
Blend the Base: In a food processor or blender, add the roasted red peppers, feta, garlic, and chili flakes. Pulse until mostly smooth but still a bit rustic.
Add the Good Stuff: Drizzle in olive oil, a splash of lemon juice, and a pinch of paprika (if using). Blend again until it reaches your desired consistency—some like it creamy, others like a little texture.
Taste and Tweak: Adjust the seasoning. Need more salt? A little kick? Go for it. This is your dip now.
Chill (Optional): You can serve it right away, but letting it chill in the fridge for 30 minutes lets the flavors mingle and deepen.
How to Serve Spicy Red Pepper & Feta Dip
Pita Bread or Crackers: The classic scoop-and-eat move. Never fails.
Veggie Sticks: Carrots, cucumbers, celery—fresh and crunchy meets creamy and spicy.
Grilled Meats or Kebabs: A dollop of this dip over grilled lamb or chicken? Next-level.
Sandwich Spread: Smear it on toasted bread for the ultimate flavor-packed base.
As a Pasta Sauce: Yep, thin it out with a bit of pasta water and toss with hot noodles. Creamy, spicy, perfection.
With Eggs: Add it to scrambled eggs, omelets, or a fried egg sandwich for a spicy, savory kick.
Additional Tips
Use High-Quality Feta: The better the feta, the creamier and more flavorful the dip.
Roast Extra Peppers: Roast a batch and freeze for later. They’re great for dips, soups, or sauces.
Control the Spice: Start with a pinch and taste as you go. You can always add more heat, but you can’t take it out.
Store It Right: Keeps well in an airtight container in the fridge for up to 4–5 days.
Drizzle Before Serving: A little olive oil and a sprinkle of chili flakes on top makes it look extra fancy (with zero effort).
FAQ Section
Q1: Can I use store-bought roasted red peppers?
A1: Absolutely! Just drain and pat them dry before blending.
Q2: Is this dip spicy?
A2: It can be—but you control the heat! Start with less chili and add more if you want it bolder.
Q3: Can I make this dip vegan?
A3: Yes! Use a plant-based feta alternative or a combo of tofu and nutritional yeast for a similar texture.
Q4: How long does this dip last in the fridge?
A4: Store in an airtight container for up to 5 days. The flavors get even better with time!
Q5: Can I freeze it?
A5: Technically, yes—but the texture might change slightly. Best enjoyed fresh or from the fridge.
Q6: What type of feta works best?
A6: Go for a block of feta in brine—it’s creamier and more flavorful than pre-crumbled versions.
Q7: Can I add herbs?
A7: For sure! Fresh basil, parsley, or mint can add a bright, fresh twist.
Q8: Can I make this ahead for a party?
A8: Definitely. Make it the day before and store it covered in the fridge.
Q9: What kind of chili should I use?
A9: Crushed red pepper flakes work well, but fresh red chili or even a dash of hot sauce will do the trick.
Q10: Can I make this smoother or chunkier?
A10: Yep! Blend longer for a creamy finish or pulse for a rustic texture—it’s totally up to you.
And there you have it—Spicy Red Pepper & Feta Dip, your new go-to for instant flavor and easy elegance. Whether you’re hosting friends or just treating yourself, this one brings major snack-time joy. Don’t be surprised if people start asking for the recipe. *
Print
Spicy Red Pepper (Capsicum) & Feta Dip
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking & Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Spicy Red Pepper & Feta Dip is a flavor-packed appetizer, made with fire-roasted red peppers, spicy chilies, and creamy feta. Enhanced by garlic confit and served with crispy sourdough, it’s perfect for entertaining or as a bold snack. #RedPepperDip #FetaDip #SpicyDip #GarlicConfit #AppetizerIdeas #HealthyDip #SourdoughDip #BoldFlavors #DipRecipes
Ingredients
- For the Garlic Confit:
- 1 bulb garlic
- 1 cup olive oil
- For the Dip:
- 6 Bell peppers, red capsicums
- 6 garlic confit cloves, or 2 raw garlic cloves
- 7 oz feta, + extra to serve
- 2 chillies
- 1/2 cup olive oil, + extra for sourdough
- 1.4 oz fresh parsley, + extra to serve
- 1 lemon, zest + juice
- Salt + pepper
- Sourdough bread, for serving
Instructions
- Garlic Confit:
- Preheat the oven to 120°C/250°F.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge them in boiling hot water for 5 minutes, then drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. Bake for 1 hour or until the garlic has browned in color.
- Dip:
- Preheat the oven to 220°C/430°F.
- Place the red peppers onto a baking tray and bake for 45 minutes to 1 hour, flipping once or twice until they are charred and blackened on the skin.
- Transfer the red peppers to a large bowl and cover with plastic wrap or a tea towel. Let them steam and cool for about 1 hour.
- Peel off the skin and remove the seeds from the red peppers.
- Place the peeled red peppers, garlic confit cloves, feta, chilies, olive oil, parsley, lemon zest, and lemon juice into a food processor. Season with salt and pepper, and blend until smooth.
- Toast the bread: Drizzle sourdough slices with olive oil and cook in a frypan over medium heat for 5-10 minutes on each side, until golden and crispy.
- Serve: Transfer the dip to a serving bowl and top with crumbled feta, finely sliced parsley, freshly cracked black pepper, and an extra drizzle of olive oil. Serve with the toasted sourdough and enjoy!
Notes
- For a milder dip, use fewer chilies or omit them entirely.
- The dip can be stored in an airtight container in the fridge for up to 3 days.
- Feel free to add more feta or fresh herbs for extra flavor when serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg