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.
In a food processor or high-powered blender, add:
Roasted red peppers
Feta cheese
Garlic
Lemon juice
Olive oil
Paprika and chili flakes (if using)
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).
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.
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.
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.
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.
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
6 servings