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5 from 26 votes

Greek Spicy Roasted Red Pepper Feta Dip - Htipiti

This spicy, tangy, irresistible, creamy Greek Spicy Red Pepper Feta Dip is the perfect appetizer or snack for your next gathering. It is easy and quick to make, and it is excellent with grilled meats and vegetables or served on warm pita bread or a sandwich spread.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Greek Recipes, Mediterranean Recipes
Keyword: Bell Peppers, Extra Virgin Olive Oil, Feta, Feta Cheese, Garlic, Olive Oil, Peppers, Red Pepper Flakes, Roasted Red Peppers
Diet: Flexitarian, Gluten-Free, Mediterranean
Servings: 6
Calories: 190kcal

Ingredients

For the Spicy Roasted Red Pepper & Feta Dip

  • 8 oz Greek Feta cheese at room temperature and chopped
  • 2 large red bell peppers cut in half and seeded
  • clove garlic minced
  • ¼ tsp red pepper flakes
  • ¼ cup extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste

To serve

  • Diced red bell pepper optional, for garnish
  • Cruditeés
  • Warm pita bread wedges

Instructions

  • Place the top oven rack in the center position and pre-heat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
  • Arrange the red pepper halves on the prepared baking sheet skin side up and place them in the hot oven. Roast for 30-35 minutes or until the skin starts to turn black and blister.
  • Remove from the oven and carefully transfer the hot pepper halves to a heat-safe bowl and cover tightly with foil or a plate.
  • Once cool enough to handle, gently remove the blackened skin from the pepper under running water.
  • Transfer the roasted red peppers to a food processor and add the chopped Feta cheese, garlic, red pepper flakes, and olive oil.
  • Pulse until mostly smooth, with just a few chunks of Feta remaining.
  • Taste and, if needed, season with salt and black pepper, to taste, and pulse to combine.  
  • Transfer to a serving bowl and garnish some diced red pepper, if desired.
  • Serve immediately with a choice of vegetable crudités and/or warm pita bread wedges.

Notes

Use imported Greek feta which is made with sheep milk or a mix of sheep and goat milk to get this recipe's rich and creamy texture and flavor.
Feta is easier to process at room temperature, so remove it from the refrigerator when the peppers go into the oven or 15-20 minutes before starting the dip.
I recommend roasting your own peppers. Making your own will add a bit of smokiness from roasting the peppers, which will bring the Spicy Red Pepper Feta Dip to another level of taste. 
Note: Some suggest placing the peppers into a plastic bag to remove the blackened skin from the roasted peppers. However, some plastic bags can melt from the high temperature of the peppers. So, instead, the method described above.
If you are in a time crunch, you can use store-bought roasted red peppers. Remove them from the jar, rinse them, place them on a couple of layers of paper towels and pat them dry. You do not want to add any additional liquid to the dip.
It is better to serve the Spicy Red Pepper Feta Dip immediately so that you can enjoy the whipped, fluffy texture. When this dip gets refrigerated, its texture thickens. 

Make-ahead and storing

You can prepare the Spicy Red Pepper Feta Dip ahead of time and store it in the refrigerator in an airtight container for 3-4 days until you're ready to serve.
When ready to serve, let it come to room temperature before trying to dip your pita or veggies. 

Nutrition

Calories: 190kcal | Carbohydrates: 9.9g | Fat: 15g | Saturated Fat: 5.1g | Cholesterol: 22.3mg | Sodium: 234.7mg | Fiber: 2.4g | Sugar: 5.5g