Description
A bold and creamy Greek feta dip blended with roasted red pepper, olive oil, and chili flakes for a tangy, slightly spicy spread perfect for mezze platters or appetizers.
Ingredients
200 g feta cheese
2 tablespoons Greek yogurt
1 roasted red pepper, peeled and seeded
2 tablespoons extra virgin olive oil (plus more for drizzling)
1/2 teaspoon chili flakes
1/2 teaspoon freshly ground black pepper
Instructions
- Crumble the feta cheese into a medium mixing bowl or food processor.
- Add the Greek yogurt and roasted red pepper.
- Blend until mostly smooth, leaving slight texture if desired.
- While blending or stirring, slowly drizzle in the olive oil to create a creamy, fluffy consistency.
- Stir in the chili flakes and freshly ground black pepper. Taste and adjust spice level if desired.
- Transfer to a serving dish, smooth the top, drizzle with additional olive oil, and garnish with extra chili flakes before serving.
Notes
Add a small clove of garlic for extra depth of flavor.
Use fire-roasted red peppers for a smokier taste.
Mix in a squeeze of fresh lemon juice for brightness.
Reduce chili flakes for a milder dip.
Store in an airtight container in the refrigerator for up to 3 days.
Let sit at room temperature for 10–15 minutes before serving and stir well.
Do not freeze, as texture may become grainy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 35 mg
