📝 About This Recipe
Transport your senses to a seaside taverna with this vibrant, velvety spicy feta dip, a cornerstone of the Greek meze tradition. This recipe balances the salty tang of high-quality sheep's milk feta with the charred sweetness of roasted red peppers and the lingering heat of Mediterranean chilies. It is a bold, creamy, and addictive spread that perfectly captures the rustic elegance of Greek island cooking.
🥗 Ingredients
The Pepper Base
- 1 large Red Bell Pepper (roasted, peeled, and seeded)
- 2-3 pieces Red Fresno or Holland Chili (depending on heat preference)
- 2 tablespoons Red Wine Vinegar (to macerate the peppers)
The Cheese and Cream
- 14 ounces Greek Feta Cheese (authentic sheep's milk feta in brine, crumbled)
- 1/2 cup Greek Yogurt (full-fat, strained)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Dried Oregano (preferably wild Greek oregano)
- 1/4 teaspoon Smoked Paprika (for depth of color)
For Garnish
- 4-5 pieces Kalamata Olives (pitted and sliced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Chili Flakes (for extra heat)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven's broiler or set a gas burner to medium-high. Place the red bell pepper and chilies directly under the heat or over the flame.
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2
Char the peppers, turning them frequently with tongs, until the skin is blackened and blistered on all sides (about 8-10 minutes).
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3
Place the charred peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this makes the skins slide off easily.
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4
Peel the charred skin off the peppers, remove the stems, and scrape out the seeds. For a milder dip, remove all chili seeds; keep some for more heat.
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5
Roughly chop the roasted peppers and place them in a small bowl with the red wine vinegar. Let them sit for 5 minutes to brighten the flavors.
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6
In a food processor, combine the crumbled feta cheese and the minced garlic paste. Pulse a few times until the feta is broken into smaller uniform bits.
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7
Add the roasted peppers and the vinegar they soaked in to the processor. Pulse until the mixture begins to turn a beautiful pale orange.
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8
Add the Greek yogurt, dried oregano, and smoked paprika. Process for about 20-30 seconds until the texture is creamy but still retains a slight rustic grain from the feta.
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9
With the processor running on low, slowly drizzle in the 1/3 cup of extra virgin olive oil in a steady stream until the dip is emulsified and glossy.
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10
Taste the dip. Feta is naturally salty, so you likely won't need salt, but you can add a pinch if desired or more vinegar for acidity.
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11
Transfer the mixture to a glass bowl, cover, and refrigerate for at least 30 minutes. This allows the heat of the chilies to meld with the creaminess of the cheese.
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12
Before serving, give it a quick stir. Transfer to a shallow serving bowl and use the back of a spoon to create a decorative well in the center.
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13
Garnish with a generous drizzle of olive oil, a sprinkle of fresh parsley, sliced Kalamata olives, and a pinch of chili flakes for visual pop.
💡 Chef's Tips
Always use block feta sold in brine rather than pre-crumbled feta, as the latter contains anti-caking agents that ruin the texture. If you prefer a chunky dip, mash the feta with a fork and finely mince the peppers by hand instead of using a food processor. For an extra smoky flavor, you can use jarred roasted piquillo peppers if you are short on time to roast fresh ones. If the dip is too thick, add a tablespoon of the feta brine or water to loosen it to your desired consistency. Avoid using low-fat yogurt or feta; the fat content is essential for the mouthfeel and to balance the acidity of the vinegar.
🍽️ Serving Suggestions
Serve with warm, charred pita bread triangles brushed with olive oil and sea salt. Pair with a chilled glass of Assyrtiko wine or a traditional Ouzo over ice. Use it as a zesty condiment alongside grilled lamb chops or chicken souvlaki skewers. Include it on a large meze platter with dolmades, cucumbers, radishes, and toasted walnuts. Spread it inside a gyro or a Mediterranean-style burger for a spicy, salty kick.