Roasted Red Pepper and Feta Dip

Roasted Red Pepper and Feta Dip

This feta and roasted red pepper dip is creamy, tangy, and just a little spicy, and it comes together in about five minutes. Serve it with pita and vegetables, spread it on bread, or spoon it alongside grilled vegetables. It's one of those things that works for a quick snack as easily as it does for a dinner party spread.

(Want to roast your own peppers? There's a section for that below.)

What Is Tirokafteri?

Tirokafteri, sometimes spelled Tyrokafteri, is a traditional Greek feta dip made with feta cheese and peppers, often served alongside pita, olives, and other small dishes. This red pepper and feta dip is inspired by that tradition. Everything goes into a food processor and blends into a creamy dip in minutes.

Why You'll Love This Roasted Red Pepper Feta Dip

• Five minutes start to finish. Everything goes into a food processor and that's it.
• Big flavor from simple ingredients. Feta, roasted red peppers, garlic, and red wine vinegar are all you need.
• Perfect for entertaining. It travels well, can be made ahead, and works for a crowd.
• Versatile. Serve it as a dip, a spread, or a sauce for grilled vegetables.

Ingredients for Roasted Red Pepper and Feta Dip

• Feta cheese (sheep's milk). The better the feta, the better the dip. Sheep's milk feta has a sharper, creamier flavor than cow milk versions.
• Jarred roasted red peppers. The shortcut that keeps this recipe quick and easy. Pat them dry before using.
• Garlic. Just one small clove.
• Red wine vinegar. A small splash adds a tangy brightness that cuts through the richness of the feta.
• Extra virgin olive oil. For blending, use a good one.
• Red pepper flakes. Just a pinch for a gentle warmth. Add more if you want more heat.
• Salt. Feta is already quite salty, so you likely won't need any. Add a small pinch at the end only if needed.

How to Make Roasted Red Pepper and Feta Dip

Step 1: Drain and Prep the Peppers

Drain the jarred roasted red peppers and pat them dry with a paper towel. (Excess moisture will make the dip watery.) Roughly chop them before adding to the processor.

Step 2: Blend the Dip

Add the feta, roasted red peppers, garlic, red wine vinegar, red pepper flakes, and olive oil to a mini food processor. Pulse until the mixture is creamy but still has a bit of texture (don’t over blend or the dip will be runny). Scrape down the sides as needed. Taste and adjust: a little more vinegar for brightness, more red pepper flakes for heat, or a pinch of salt if needed.

Step 3: Garnish and Serve

Transfer to a serving bowl or refrigerate until needed. Top with a small handful of crumbled feta, a drizzle of olive oil, and a scattering of chopped red peppers if desired. Serve with warm pita and vegetables.

How to Roast Your Own Red Peppers

If you have bell peppers and want to roast your own, here's how.

Preheat your oven to 425°F (220°C). Place 2 medium whole red bell peppers on a baking sheet and roast for 25–30 minutes, turning once or twice, until the skins are blistered and charred. Transfer to a bowl, cover tightly with a lid or foil, and let steam for 15-20 minutes. Peel away the skins, remove the seeds and stems, and use in place of the jarred peppers.

Tip: Don't pull the peppers out of the oven too soon. The darker the char, the deeper the flavor.

Tips for the Best Feta and Roasted Red Pepper Dip

• Make it ahead. This dip is good immediately and even better after a few hours in the fridge. The flavors meld and deepen as it sits, which makes it great for entertaining.
• Taste before adding salt. Feta varies in saltiness depending on the brand and how long it's been in the brine. Always taste before seasoning.
• Don't skip the vinegar. It's a small amount but it cuts through the richness of the feta and keeping the dip from tasting flat.

Variations

• Add more heat. Increase the red pepper flakes or add a small piece of fresh red chili to the processor for a more fiery dip.
• Add roasted garlic. Swap the raw garlic for a clove or two of roasted garlic for a sweeter, more mellow flavor.
• Make it chunkier. Pulse rather than blend for a rougher, more textured result.

How to Serve Roasted Red Pepper and Feta Dip

As a mezze dip: Serve in a bowl with warm pita wedges and raw vegetables. Cucumber, carrots, and radishes all work well.

As a spread: Spread onto toasted bread, flatbread, or use it in sandwiches and wraps in place of hummus or mayonnaise.

As a sauce for grilled vegetables: Spoon over grilled zucchini or eggplant. The creaminess of the dip works particularly well with grilled foods.

Love Mediterranean flavors? My Marinated Tomatoes and Dairy-Free Tzatziki are great companions to this dip.

How to Store Roasted Red Pepper and Feta Dip

Transfer to an airtight container and refrigerate for up to 4-5 days. The flavors continue to develop as it sits, so leftovers are often even better the next day.

FAQ

What does Tirokafteri taste like? It's creamy and tangy from the feta, sweet and smoky from the roasted peppers, it has a gentle heat from the red pepper flakes, and the red wine vinegar adds a brightness.

Can I make this without a food processor? A blender works well too. You may need to add a little more olive oil to help it move.

Final Thoughts

Keep a block of feta and a jar of roasted red peppers in the fridge and this dip is always within reach. It takes five minutes, works on everything, and gets better the longer it sits.

More Dips and Sauces:

• Olive Tapenade
• Yogurt Mint Sauce
• Whipped Feta Dip

Continue to Content

Yield: 4-6

Roasted Red Pepper and Feta Dip

Prep Time: 5 minutes

Total Time: 5 minutes

This roasted red pepper and feta dip is inspired by the Greek Tirokafteri. Made in minutes with jarred peppers, feta, garlic, and red wine vinegar.

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Ingredients

• 8 ounces /226g sheep's milk feta, broken into chunks (plus more for garnish)
• 160g of jarred roasted red peppers (about 1 ½ - 2 pieces), drained and patted dry
• 1 small garlic clove, peeled
• 2 teaspoons /10ml red wine vinegar, or to taste
• 2 Tablespoons /30ml extra virgin olive oil, plus more to finish
• ¼ teaspoon red pepper flakes, or to taste
• Salt to taste

Garnish

• Crumbled feta
• Drizzle of extra virgin olive oil
• Roasted red peppers, roughly chopped (optional)

To Serve

• Warm pita wedges
• Raw vegetables (cucumber, carrot, radishes)

Instructions

1. Prep the peppers: Drain the jarred roasted red peppers and pat dry with a paper towel. Roughly chop.
2. Blend: Add the feta, roasted red peppers, garlic, red wine vinegar, red pepper flakes, and olive oil to a mini food processor. Blend until creamy but still has some texture, scraping down the sides as needed.
3. Taste and adjust: Add more vinegar for brightness, more red pepper flakes for heat, or a pinch of salt if needed.
4. Garnish and serve: Transfer to a serving bowl. Top withcrumbled feta, a drizzle of olive oil, and chopped red peppers if using. Servewith warm pita and vegetables.

Notes

Notes

Feta: Sheep's milk feta packed in brine gives the best results. Avoid pre-crumbled feta, which is drier and won't blend as smoothly.

To roast your own peppers: See the "How to Roast Your Own Red Peppers" section in the post above.

Make ahead: Store in an airtight container in the refrigerator for up to 4-5 days. Garnish just before serving.

Heat level: Start with ¼ teaspoon of red pepper flakes for a mild warmth and increase to taste.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 3mgSodium: 20mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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