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
Units
Scale
- 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