Roasted Red Pepper and Feta Dip: A Flavourful Mediterranean Delight
Looking for a vibrant, delicious dip that’s easy to make and perfect for any occasion? This Roasted Red Pepper and Feta Dip is the ideal choice. It combines the natural sweetness of roasted red peppers with the creamy tang of feta cheese, enhanced by a hint of spice. Whether served as an appetiser or a snack, this dip is sure to impress with its rich flavours and Mediterranean flair.
Roast the Peppers and Garlic for Deep Flavour
Start by roasting the red bell peppers and garlic. This process enhances their natural sweetness and adds a smoky depth to the dip. Roast the peppers until their skins char and blister, making them easy to peel and full of flavour.
Roasted garlic turns soft and caramelises, infusing the dip with a rich, mellow taste.
Add a Kick with Tabasco Sauce
Tabasco sauce brings a subtle kick to this dip. A teaspoon adds balanced heat that complements the sweetness of the roasted peppers. If you prefer a milder flavour, you can reduce the amount, or if you enjoy spice, feel free to add more.
Finish with Aromatic Greek Basil
Greek basil elevates this dip with its sweet, aromatic notes. Known for its intense flavour, this smaller-leaved basil pairs beautifully with the roasted peppers and feta. The fresh, herbal brightness it brings to the dish rounds out the flavours perfectly.
Add Nigella Seeds for a Unique Crunch
Nigella seeds, also known as kalonji, contribute a subtle onion-like flavour and a delightful crunch. When you sprinkle these tiny black seeds on top as a garnish, they add both texture and visual appeal, making the dip even more enticing.
Blend and Serve your Roasted Red Pepper and Feta Dip
After roasting the peppers and garlic, blend them with feta cheese, olives, Tabasco sauce, and fresh basil until smooth. Transfer the dip to a serving dish, then garnish with a drizzle of olive oil, a pinch of paprika, and a sprinkle of nigella seeds.
Serve it with crostini, toasted bread, fresh vegetables, or my favourite Peppery Cheddar Breadsticks to create a delicious, crowd-pleasing appetiser.
Enjoy this Dip as a flavourful addition to your Mediterranean-inspired meals or as a tasty snack. This recipe is both easy to prepare and full of flavour, making it a favourite for any occasion.
You might also enjoy our Twice-Baked Aubergine Diphttps://shicocooks.com/recipe/twice-baked-aubergine-dip/.
You can watch the video on my Instagram.
Description
Delight in the rich and creamy flavours of this exquisite Roasted Red Pepper and Feta Dip. This recipe showcases the perfect harmony of roasted red bell peppers, tangy feta cheese, and aromatic basil, resulting in a luscious dip that will leave you craving for more. With a touch of spiciness from Tabasco, this dip adds a tantalising kick to your snacking experience. Serve it alongside crispy crostini or toasted bread to impress your guests with a sophisticated appetiser or enjoy it as a delightful snack. Drizzled with olive oil and adorned with a sprinkle of paprika, Nigella seeds, and fresh basil leaves, this dip presents a feast for the senses. Prepare this quick and easy recipe to elevate your culinary repertoire and enjoy the irresistible flavours it offers
Ingredients
For the dip:
For garnish:
Instructions
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Preheat the oven to 200°C.
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Place the red bell peppers on a baking tray lined with parchment paper. Drizzle them with 1 tbsp of olive oil.
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Cut the top off the garlic bulb, drizzle it with 1 tsp of olive oil, and sprinkle with salt, black pepper, and chilli flakes. Wrap the garlic in aluminium foil and place it on the baking tray alongside the bell peppers.
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Bake for 50 minutes, flipping the bell peppers halfway through.
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Once cooked, transfer the bell peppers to a bowl and cover with a lid or cling film. Let them sit for 10 to 15 minutes, covered, as it will make it easier to peel off the skin.
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Deseed and peel the skin off the bell peppers, then transfer them to a food processor.
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Add the squeezed garlic, olives, feta cheese, Tabasco, remaining olive oil, black pepper, salt, and basil to the food processor. Blitz until smooth.
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Transfer the dip to a serving plate, drizzle with olive oil, and sprinkle with paprika, Nigella seeds, and basil leaves.
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Enjoy with crostini or toasted bread.
Equipment
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Servings: 6 ServingCalories:214.05kcalTotal Fat:16.81gSaturated Fat: 5.8gTrans Fat: 0gCholesterol:29.66mgSodium:407.03mgPotassium:308.81mgTotal Carbohydrate:11.39gDietary Fiber: 2.73gSugars: 5.08gProtein:6.49gVitamin A: 231.78IUVitamin C: 155.07mgCalcium: 190.77mgIron: 1.08mgVitamin D: 0.13IUVitamin E: 3.29IUVitamin K: 14.13mcgThiamin: 0.13mgRiboflavin: 0.39mgNiacin: 1.56mgVitamin B6: 0.59mgFolate: 66.02mcgVitamin B12: 0.56mcgPhosphorus: 156.67mgMagnesium: 23.26mmolZinc: 1.36mcg
Note
The dip can be prepared in advance and refrigerated for up to 2 days. Simply store it in an airtight container.
For a spicier dip, adjust the amount of Tabasco sauce according to your preference.
Serve the dip at room temperature for the best flavour and texture.
<p><p><p><p><p>Feel free to customise the garnish by adding other herbs or spices of your choice
This recipe yields approximately 4-6 servings, but can easily be doubled or halved depending on your needs.
