This Roasted Red Pepper Feta Dip blends smoky sweetness with a creamy, tangy kick, making it a flavorful crowd-pleaser.
Packed with protein from feta and antioxidants from red peppers, it’s both nutritious and satisfying.
Rich in healthy fats and low in carbs, this quick, easy recipe is perfect for weeknight snacks, entertaining, or meal prep.
Roasted Red Pepper Feta Dip
Equipment
- 1 Baking sheet (lined)
- 1 food processor
- 1 knife
- 1 cutting board
- 1 Bowl with lid
- Measuring Spoons
- Measuring cups
Ingredients
- 3 large red bell peppers
- 3 cloves garlic
- 200 g feta cheese
- ½ lemon juiced
- ¼ cup olive oil
- ½ tsp cayenne pepper
- Salt to taste
- Black pepper to taste
- Handful fresh parsley for garnish
- Extra crumbled feta optional, for topping
- Pinch red pepper flakes optional, for garnish
- 4 –6 pita breads
Instructions
- Prepare Your Ingredients: Before you start cooking, gather all ingredients and kitchen tools. Wash the red bell peppers thoroughly under cold running water to remove dirt and debris. Pat them dry with a clean towel. Remove stems and seeds, and cut each pepper in half lengthwise. Peel and slightly crush the garlic cloves so they’re ready to blend later. Prepping your ingredients beforehand will make the cooking process smooth and efficient.
- Roast the Red Peppers: Preheat your oven’s broiler to high heat and place a lined baking sheet on the top rack. Arrange the red pepper halves face-down on the baking sheet so the skin directly touches the surface. Broil for 15–25 minutes, checking closely to ensure the skins blister and blacken without burning. The charred skins give the dip its signature smoky flavor, which is key to authentic Tirokafteri.
- Steam and Peel the Peppers: Once the peppers are roasted, carefully transfer them to a large bowl. Cover the bowl tightly with a lid, plate, or cling film to trap steam. Let them rest for about 10 minutes — this steaming process loosens the skin, making it easy to peel off. Once cool enough to handle, gently peel away the skins using your fingers or a small knife, ensuring you keep the flesh intact while removing all charred bits.
- Blend the Dip Base: Place the peeled roasted red peppers, crumbled feta, and garlic cloves into a food processor. Squeeze fresh lemon juice over the mixture to enhance brightness and balance richness. Add olive oil for creaminess, then sprinkle in cayenne pepper to provide gentle heat. Season with salt and freshly ground black pepper to taste. If you wish, set aside a small portion of feta before blending to use as garnish later.
- Process to Creamy Perfection: Blend the ingredients on high speed until the mixture becomes smooth and velvety. Pause occasionally to scrape down the sides of the bowl so every piece of pepper and feta is evenly blended. Taste the dip and adjust seasonings if needed, adding extra lemon juice for tang, cayenne for heat, or olive oil for richer texture. The final dip should have a balanced smoky, creamy, tangy, and slightly spicy flavor.
- Prepare the Pita Chips: While blending the dip, preheat your oven broiler again. Cut the pita breads into triangles or your preferred shapes. Arrange them on a lined baking sheet and lightly brush or drizzle with olive oil. Sprinkle salt and black pepper over the pita pieces for added flavor. Broil for 3–5 minutes, keeping a close eye to prevent burning. The pita chips should be crisp on the outside and slightly chewy in the center.
- Assemble and Serve: Spoon the dip into a serving bowl and smooth the surface with the back of a spoon for an elegant finish. Garnish with fresh chopped parsley, reserved feta crumbles, and a pinch of red pepper flakes for a colorful, flavorful presentation. Drizzle a little extra olive oil on top for shine and richness. Arrange the warm pita chips around the bowl, creating a beautiful, inviting platter ready to enjoy.
- Enjoy and Store Leftovers: This dip is best enjoyed fresh for optimal flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Allow the dip to sit at room temperature for about 15–20 minutes before serving to let flavors mellow. Keep pita chips in a separate container to maintain crispness. You can also freeze the dip for up to one month — thaw overnight in the fridge and stir before serving.
Notes
- Roasting the peppers yourself gives the dip a rich, smoky flavor, but you can use jarred roasted red peppers in a pinch for convenience.
- Fresh garlic will give a sharper flavor; if you prefer a milder taste, roast the garlic alongside the peppers.
- Reserve a small amount of feta before blending to garnish the dip — it adds visual appeal and extra flavor.
- Adjust the cayenne pepper to suit your heat preference; a pinch can make this dip mild and approachable for all palates.
- Always serve with warm pita chips for the best contrast between creamy dip and crunchy bread.
Chef’s Secrets: Perfect Flavor And Texture
Creating a perfect Tirokafteri is about balancing smoky, creamy, and spicy flavors.
Roasting the peppers slowly under a broiler ensures a deep, charred taste that jarred peppers can’t replicate.
Steaming them afterward makes peeling effortless and preserves natural sweetness.
For a smoother texture, blend in olive oil gradually while processing.
Don’t skip the lemon juice — it brightens the dish and balances richness.
Finally, garnish with fresh parsley and extra feta for visual appeal and layered flavor complexity.
Serving Suggestions: Delicious Ways To Enjoy
This dip shines as a versatile appetizer or snack.
Serve it with warm pita bread, crisp vegetable sticks, or artisan crackers for a delightful starter at parties.
It also makes a flavorful spread for sandwiches or wraps, adding a smoky, cheesy punch.
For a Mediterranean mezze platter, pair the dip with olives, cucumbers, cherry tomatoes, and dolmas.
You can even use it as a creamy sauce for grilled chicken or roasted vegetables for a quick weeknight meal.
Storage Tips: Keep It Fresh Longer
Store the dip in an airtight container in the refrigerator for up to three days.
For best results, let it sit at room temperature for 15–20 minutes before serving, allowing flavors to mellow and aromas to develop.
Keep pita chips separate to maintain their crunch, storing them in a sealed bag or container.
This dip also freezes well — simply transfer it to a freezer-safe container for up to one month.
Thaw overnight in the fridge and stir before serving.
Frequently Asked Questions
1. Can I make this dip ahead of time?
Yes! This dip can be prepared up to a day in advance. Store it in the refrigerator in an airtight container, then garnish and serve just before eating. Preparing it ahead allows the flavors to meld beautifully.
2. What can I use instead of feta cheese?
For a dairy-free option, try using a plant-based feta or soft tofu blended with nutritional yeast and lemon juice.
Ricotta cheese can also be used for a milder flavor and creamier texture, though it will change the taste slightly.
3. How can I roast peppers without a broiler?
You can roast peppers in a conventional oven at 220°C (425°F) for about 25–30 minutes, turning halfway through.
Alternatively, grill them over medium-high heat until skins are charred and blistered, then steam as directed.
4. Is this dip spicy?
This recipe has a gentle heat from cayenne pepper, which can be adjusted to taste. Reduce or omit the cayenne if you prefer a milder flavor, or add more for extra kick. Red pepper flakes on top can also add a burst of spice.
5. Can I store this dip for longer than three days?
Fresh dip is best within three days for optimal flavor and texture. For longer storage, freeze it in a sealed container for up to one month.
Thaw overnight in the fridge, stir well, and reheat gently if desired before serving.
