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Smoky roasted red pepper and feta dip with olive oil. The Athens meze table essential — bright, creamy, and addictive.
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ingredients
🌶️ PRODUCE
•
4 large red bell peppers
•
2 garlic cloves
•
Juice of ½ lemon
🧀 DAIRY
•
150g feta cheese
🫙 PANTRY
•
3 tbsp extra-virgin olive oil
•
1 tsp red wine vinegar
•
½ tsp smoked paprika
•
Pinch of chili flakes
•
Salt
•
Black pepper
Athens
Roasted Red Pepper Dip
Smoky red pepper dip with feta and herbs.
Smoky roasted red pepper and feta dip with olive oil. The Athens meze table essential — bright, creamy, and addictive.
Ingredients
🌶️ PRODUCE
— 4 large red bell peppers
— 2 garlic cloves
— Juice of ½ lemon
🧀 DAIRY
— 150g feta cheese
🫙 PANTRY
— 3 tbsp extra-virgin olive oil
— 1 tsp red wine vinegar
— ½ tsp smoked paprika
— Pinch of chili flakes
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Char peppers whole under broiler or over flame.
— Place in covered bowl to steam 15 minutes.
— Peel, seed, and roughly chop.
Method
STEP 1 — BLEND
— In a food processor combine:
— Roasted peppers
— Feta
— Garlic
— Lemon juice
— Vinegar
— Smoked paprika
— Blend until smooth.
STEP 2 — ADD OIL
— With motor running, slowly drizzle in olive oil.
— Blend until creamy.
— Taste — adjust salt, lemon, and chili.
— You're looking for:
— Smooth, creamy texture
— Sweet pepper flavor with smoky notes
— Feta adding saltiness and body
STEP 3 — PLATE
— Spoon into a bowl.
— Drizzle with olive oil.
— Scatter chili flakes.
— Serve with warm bread.
Chef's Note: Don't rinse the peppers after peeling. Every drop of smoky liquid adds flavor.