Roasted Red Peppers & Feta Dip
A smoky, creamy dip made with roasted red peppers and feta cheese, inspired by traditional Greek tyrokafteri minus the spicy kick. Blend it up in minutes and serve with pita, veggies, or crackers!
This Roasted Pepper and Feta Dip is my take on traditional Greek tyrokafteri, but with a mild, family-friendly twist! Instead of the hot chilli peppers typically used in the classic version, I use paprika, which you can choose between spicy or smoky depending on your preference. The roasted red peppers bring a gorgeous smoky sweetness, while the creamy feta adds that signature tangy richness. Serve it with fresh veggie sticks, warm pita bread, or crackers for an easy appetizer that’s perfect for parties, game day snacks, or a quick afternoon treat.
How to Roast Red Peppers: 3 Easy Methods
Regardless of the method, the goal is to char the skin until it’s black and blistered so it peels off easily, leaving behind soft, smoky flesh.
1. The Oven Method (Best for large batches)
- Preheat your oven to 230°C (450°F) or set it to Broil.
- Place the whole oiled peppers on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, turning occasionally, until the skin is charred and wrinkled.
2. The Direct Flame Method (Best for maximum smokiness)
- If you have a gas stove or BBQ, turn a burner to medium-high.
- Place the pepper directly on the metal grate over the flame.
- Use metal tongs to turn the pepper frequently until the skin is blackened all over. This usually takes about 8 to 10 minutes.
3. The Air Fryer Method
- Place whole oiled peppers in the air fryer basket.
- Cook at 200°C (400°F) for about 20 minutes.
- Give the basket a shake halfway through to ensure the skin is blistering evenly on all sides.
The Secret Step: Steaming the Peppers
Once your peppers are charred, immediately place them in a bowl and cover tightly with plastic wrap, a lid, or wrap them directly in aluminum foil. Let them steam for 10 minutes. This softens the skin so they slip right off with your fingers.
Jarred vs. Fresh: Which should you choose?
If you have the time, roasting your own peppers is a game-changer. It provides a much deeper, smokier flavour and a natural sweetness that you can’t get from a jar. Plus, you can control precisely how much “char” you want.
Roasted Pepper Dip with Feta
Ingredients
- 4 red bell peppers
- 150 g feta cheese
- 1 garlic clove minced finely or mashed
- ½ tsp paprika any type you prefer (spicy, sweet or smoky)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper
Instructions
- Rub the red peppers with a bit of olive oil and place them on a baking sheet. Broil in the oven, turning occasionally, until the skin is charred and blackened on all sides, about 25-30 minutes. (Check above for other methods)
- Transfer the roasted peppers to a large bowl, cover with a lid, and let them steam for 5 minutes. This makes the skins much easier to peel off.
- Once cooled slightly, peel off the charred skin, remove the stems and seeds, and discard them.
- Add the roasted peppers to a food processor or blender along with the remaining ingredients. Blend until completely smooth and creamy, scraping down the sides as needed.
Video
Notes
- Using jarred peppers: Short on time? You can use jarred roasted red peppers instead of roasting your own. Drain them well and pat dry before blending. Fresh roasted peppers have a better smoky flavour, but jarred ones work in a pinch.
- Paprika options: Choose sweet paprika for a mild flavour, smoked paprika for deep smokiness, or hot paprika for heat, like traditional tyrokafteri.
- Serving temperature: This dip can be served cold, at room temperature, or slightly warmed. Each temperature brings out different flavours!
- I like to keep a little feta and parsley for topping the dip.
Nutrition
Sharing of this recipe is encouraged and appreciated. Copying a full recipe to any social media is prohibited.
Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
This dip looks so creamy and flavorful! Roasted peppers and feta are such a perfect combo. I love how versatile it is with pita, veggies, or as part of a mezze spread!
The roasted peppers makes it extra special, hope you give it a try for your next mezze night!
This is such a fabulous dip! I served it with veggies, and it was an outstanding pairing.
Fabulous is the right word! Thanks!
Roasted red peppers feta dip is delicious, better with homemade chips.
Yes, goes with pretty much anything you have on hand; veggies, breadsticks, chips, etc.
Love how versatile this dip is! I used the leftovers as a spread on my turkey sandwich yesterday and it was soooo good!
This combo sounds fantastic! Will give it a try!