Greek style spicy red pepper and feta dip

A deliciously creamy Greek style feta and red pepper dip with a spicy kick. Enjoy with toasted pitta breads or homemade flatbreads.

This super easy to make dip is inspired by the Greek spicy red pepper dip “Tirokafteri” but obviously a plant based version. I absolutely love to sit with a bowl of dip, flatbreads or crackers and eat the whole lot as a ‘snack’. And let me tell you this dip has got it all- the perfectly creamy texture and saltiness from the feta, a lovely smokey sweetness from the roasted bell peppers and the perfect amount of a spicy kick from the chilli. This dip can be eaten by itself or added to your favourite sandwich or burger as a topping. It is sure to wow dinner guests as a starter platter served with some freshly made flatbreads and crudités and can be made ahead of time so can save you some time on the day!

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Ingredients and substitutes-

· Vegan feta- In this recipe I used violife Greek style cheese however you can use whichever brand is accessible to you however it must be a soft cheese. If you cannot find vegan feta then cream cheese can also be used however the texture will be slightly different and seasoning my need to be adjusted.

· Bell peppers- For this recipe I would use a combination of red and orange peppers but you can also use yellow if that’s what you have. Steer clear of the green peppers however as the sweetness from the peppers is important in this dish whereas green peppers are more bitter.

· Red chilli- Fresh roasted chilli is used here however if you don’t have fresh chillis you can substitute with chilli powder or chilli flakes.

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Top Tips!

Spiciness-

I personally have a low spice threshold so I find one chilli does the job in this dip however if you are a spice fiend do feel free to add as many chillis if you like. Alternatively omit the chillis altogether if you really can’t do spice! It still tastes just as delicious!

Seasoning-

Feta cheese is already very salty so I would really recommend taste testing the dip before seasoning and removing from the food processor to make sure it is seasoned to your liking.

And now for the recipe!

Spicy red pepper and feta dip

​Serves- 2 Time- 40 minutes

Ingredients-

• 1 block vegan feta cheese (I used violife greek style)

• 1 red bell pepper

• 1 orange bell pepper

• 1 red chilli

• 1 tsp garlic paste

• 1 tsp salt

• 2 tbsp extra virgin olive oil

• Chilli flakes to serve

• Salt and pepper to season

Method-

1. Heat the oven to 200 C

2. Cut the peppers in half lengthways. You can keep the seeds and stalks still attached they will be easy to remove once roasted.

3. Place the peppers face down into a baking tray with the chilli and cover with the olive oil. Season with salt and pepper and rub the oil into both sides.

4. Roast the peppers and chilli in the oven for 30 mins turning over after 15 minutes to ensure an even bake on each side. Remove and let them fully cool. Be sure not to discard the excess olive oil.

5. Once the peppers have cooled break 3/4 of the feta up and place in the food processor.

6. Remove the seeds and stalks from the peppers and add them to the food processor along with the feta.

7. Add the garlic, salt and the remaining olive oil and process until smooth. Add extra olive oil if needed for consistency.

8. Pour the dip into a bowl and crumble the remaining feta on top and chilli flakes.

9. Serve up with some fresh flatbreads, crackers or whatever you fancy!

FAQ-

· I don’t have much time is there a way to make this quicker?- You can absolutely use store bought ready roasted peppers if you are short on time or you have some that need using up.

· How long can I store this for?- This dip is fab to make ahead of time and can be stored for around 3 days. Perfect for if you’re hosting a BBQ and have plenty of dishes to make on the day!

Why not try these other summery recipes?

• Homemade hummus

• Roasted chickpea Caesar salad

Did you make this recipe?

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