Roasted Pepper and Feta Dip Recipe

Roasted pepper and feta dip is a Turkish meze made with roasted red peppers, white cheese, garlic and olive oil. Smoky, tangy, and ready in under 30 minutes.

I’ve tried a few versions of this dip and roasting the peppers first is what makes it worth doing. Raw peppers give you a sharp, vegetal taste. Roasted ones go soft and sweet, and that smokiness carries the whole thing once you blend it with the cheese.

The ratio of pepper to cheese matters more than you’d think. Too much cheese and it turns into a stiff paste. Too little and it’s just a pepper sauce. Somewhere around 4 peppers to 100-150g of cheese gives you a dip that holds on bread but still feels light. I let it sit in the fridge for at least 30 minutes before serving so the flavours settle together.

Roasted Pepper and Feta Dip Ingredients

• 2 large pointed red peppers (kapya peppers)
• 2 red bell peppers
• 2 cloves garlic, peeled
• 2 tbsp olive oil, plus extra for serving
• 100-150g (4-5oz) white cheese (feta works well)
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp chilli flakes
• Fresh parsley, for garnish

How To Make Roasted Pepper and Feta Dip

1. Prepare the peppers: Cut all the peppers into rough chunks, removing the seeds and stems. Place them in a baking dish or on a lined baking tray.
2. Add garlic and oil: Scatter the garlic cloves over the peppers and drizzle with the olive oil. Toss everything together so the peppers are coated.
3. Roast the peppers: Cook in the oven at 200°C (400°F/Gas Mark 6) for 20-25 minutes until the peppers are soft and charred at the edges. If using an air fryer, cook at 190°C (375°F) for 12-15 minutes, shaking halfway through. Set aside to cool.
4. Blend the dip: Put the cooled peppers, garlic, cheese, oregano, black pepper and chilli flakes into a food processor. Pulse until you get a rough, chunky dip. Don’t over-blend, you want some texture left.
5. Chill and serve: Transfer to a bowl, cover and refrigerate for at least 30 minutes. Spoon onto a serving plate, drizzle with olive oil and scatter fresh parsley over the top.

Recipe Tips

Don’t skip the cooling step. Blending hot peppers with cheese melts the cheese and turns the dip into a smooth, thin sauce instead of a textured spread. Let the peppers cool to room temperature first.

Pulse, don’t blend. A few short bursts in the food processor give you the right chunky texture. Holding the button down turns it into a puree, which loses the character of the roasted peppers.

Taste before you season. Feta and white cheese vary a lot in saltiness. Add the spices first, blend, then taste. You may not need any extra salt at all.

Use a mix of pepper types. The pointed peppers give sweetness and the bell peppers give body. Using only one type makes the dip either too sweet or too bland.

What To Serve With Roasted Pepper and Feta Dip

Warm flatbread or crusty sourdough is the obvious pairing. Tear and dip, nothing more needed.

It also works well as part of a meze spread alongside hummus, stuffed vine leaves, or grilled halloumi. Good with raw vegetable sticks if you want something lighter.

How To Store Roasted Pepper and Feta Dip

Fridge

Keep in a sealed container with a thin layer of olive oil on top. It stores well for up to 4 days. The flavour actually improves after a night in the fridge.

Reheat

Not needed. Serve cold or at room temperature. If you prefer it slightly warm, microwave for 20-30 seconds but the texture softens.

Freeze

Freeze in portions in sealed containers for up to 1 month. Thaw in the fridge overnight. Give it a stir and add a fresh drizzle of olive oil before serving, as it can separate slightly.

Roasted Pepper and Feta Dip Nutrition Facts

Per serving (1 of 6): Calories: 110kcal, Protein: 4g, Fat: 8g, Carbohydrates: 6g, Sugar: 4g, Sodium: 320mg. Estimated. May vary based on ingredients and cooking methods.

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