Roasted Pepper and Feta Dip
A Greek mezze where salty feta balances sweet roasted pepper. Two moves make it work: after the oven the peppers rest under a plate so steam lifts the skins off, and then they drain, or the dip runs. The feta gets whipped on its own with yogurt until genuinely creamy, and the pepper goes in on pulses so the texture survives.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 1 h
- Total
- 1 h 45 min
- Servings
- 6
- Level
- Easy
- Per serving
- 230 kcal
Ingredients
Makes: about 500 g, serves 6
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
220 °C · top and bottom heat, no fan
With a fan: 200 °C
-
Step 1: Roast the peppers
Put them whole on a tray and roast at 220°C for 25–30 minutes, until the skins blister and blacken in patches.
-
Step 2: Steam them
Transfer the hot peppers to a bowl and cover with a plate for 10 minutes. The trapped steam loosens the skins so they peel off with your fingers.
-
Step 3: Peel and drain
Remove skins, stalks and seeds, then leave the flesh in a sieve for 15 minutes. All that liquid would otherwise end up in the dip.
-
Step 4: Whip the feta
Blitz the feta with the yogurt and garlic for 40 seconds until smooth. It looks grainy at first — do not stop too early.
-
Step 5: Pulse in the pepper
Add the pepper flesh and give 5 or 6 short pulses. You want visible red flecks, not an even pink mousse.
-
Step 6: Season
Stir in the vinegar, two tablespoons of oil, oregano, chilli and black pepper. No salt is needed: the feta carries it.
-
Step 7: Chill, then temper
An hour in the fridge, then 15 minutes at room temperature. Finish with the last of the oil, chilli flakes and oregano.
Tips & variations
-
Tip
Never rinse roasted peppers while peeling them: the water washes away the smoky flavour you roasted them for.
-
Tip
It is better on day two: the garlic and chilli spread out and the saltiness of the feta settles down.
-
Variation
A spoonful of walnuts pulsed in with the peppers gives a denser texture and makes it more substantial.
-
Storage
Three days in a sealed jar in the fridge. If liquid gathers on top, just stir it back in before serving.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 230 kcal | 1,380 kcal |
| Protein | 10 g | 60 g |
| Fat | 18 g | 108 g |
| Carbohydrates | 7 g | 42 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
