This Mediterranean-inspired dip blends roasted red peppers , creamy feta , garlic , and olive oil into a luscious, tangy, slightly smoky spread. Served with homemade pita chips , it's an ideal appetizer for parties, mezze platters, or an anytime snack.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 10 minsCook Time 15 minsTotal Time 25 minsFor the Dip
1 cup roasted red peppers, drained (from jar or homemade)
¾ cup crumbled feta cheese
2 cloves garlic
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp smoked paprika (or regular if preferred)
Pinch of chili flakes (optional, for heat)
Salt & freshly ground pepper, to taste
For the Pita Chips
4 pita breads, cut into triangles
2 tbsp olive oil
½ tsp dried oregano or za’atar
Sea salt, to taste
Make the Dip
1
In a food processor or high-powered blender, add:
Blend until smooth but slightly textured. Taste and adjust seasoning with salt and pepper .
Transfer to a bowl and chill for at least 15–30 minutes to let flavors develop (optional but recommended).
Make the Pita Chips
2
Preheat oven to 375°F (190°C) .
Toss pita triangles with olive oil , oregano , and a pinch of salt .
Spread in a single layer on a baking sheet and bake for 10–12 minutes , flipping halfway, until golden and crisp .
Let cool before serving—they’ll crisp up even more as they cool.
Serve
3
Spoon the dip into a bowl, drizzle with a little olive oil , and garnish with paprika , fresh herbs , or crumbled feta .
Serve alongside the pita chips and enjoy immediately.
Tips for Success
4
Roast your own peppers for deeper flavor: char over an open flame or broil until blackened, then peel.
Make it smoother: Add a spoonful of Greek yogurt or sour cream for a creamier consistency.
Prep ahead: The dip can be made up to 3 days in advance—just stir before serving.
Variations
5
Add a handful of toasted walnuts or almonds for texture and richness.
Stir in fresh dill , parsley , or mint for a green herb twist.
For extra heat, blend in a little harissa or Aleppo pepper .
Suggested Pairings
6
Serve with: Olives, marinated artichokes, crudités, or hummus
Drink with: Dry rosé, Sauvignon Blanc, or a citrusy mocktail
Occasions: Tapas night, mezze platters, casual snacking, or potlucks
Ingredients For the Dip
1 cup roasted red peppers, drained (from jar or homemade)
¾ cup crumbled feta cheese
2 cloves garlic
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp smoked paprika (or regular if preferred)
Pinch of chili flakes (optional, for heat)
Salt & freshly ground pepper, to taste
For the Pita Chips
4 pita breads, cut into triangles
2 tbsp olive oil
½ tsp dried oregano or za’atar
Sea salt, to taste
Directions Make the Dip
1
In a food processor or high-powered blender, add:
Blend until smooth but slightly textured. Taste and adjust seasoning with salt and pepper .
Transfer to a bowl and chill for at least 15–30 minutes to let flavors develop (optional but recommended).
Make the Pita Chips
2
Preheat oven to 375°F (190°C) .
Toss pita triangles with olive oil , oregano , and a pinch of salt .
Spread in a single layer on a baking sheet and bake for 10–12 minutes , flipping halfway, until golden and crisp .
Let cool before serving—they’ll crisp up even more as they cool.
Serve
3
Spoon the dip into a bowl, drizzle with a little olive oil , and garnish with paprika , fresh herbs , or crumbled feta .
Serve alongside the pita chips and enjoy immediately.
Tips for Success
4
Roast your own peppers for deeper flavor: char over an open flame or broil until blackened, then peel.
Make it smoother: Add a spoonful of Greek yogurt or sour cream for a creamier consistency.
Prep ahead: The dip can be made up to 3 days in advance—just stir before serving.
Variations
5
Add a handful of toasted walnuts or almonds for texture and richness.
Stir in fresh dill , parsley , or mint for a green herb twist.
For extra heat, blend in a little harissa or Aleppo pepper .
Suggested Pairings
6
Serve with: Olives, marinated artichokes, crudités, or hummus
Drink with: Dry rosé, Sauvignon Blanc, or a citrusy mocktail
Occasions: Tapas night, mezze platters, casual snacking, or potlucks
Roasted Red Pepper & Feta Dip with Pita Chips
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