It’s warming up in Australia. And, as the sun peeps from behind the clouds, it’s time for footy final parties, beach days and park picnics. What do all of these things require? Tasty snacks! And there’s nothing tastier than my spicy capsicum and feta dip to really get the party started!
Spicy capsicum and feta dip
There’s something so fun about making dips at home. Why is that? I think it’s because they’re so easy to buy but really, really easy to make and they seem so much more complicated than they are. This means they will blow the guests away!
For this recipe, it’s all about charring the skin of the capsicums (red or bell peppers for my US-based readers!) and taking that off to take away the bitterness or rough texture. But, besides that, it’s about building flavours into this dip. And there’s a few “choose your own adventure” options along the way! Let’s get cracking!
I love capsicums. They’re a versatile and sweet product that is such a great base for savoury meals. From stuffing them, making a pasta sauce out of them all the way through to having them raw as a snack dipped into something, they are an ingredient I always have on hand. And this time – it’s all about heroing the humble cap!
Garlic (of course!)Spice
For this recipe you can either use my garlic confit or just garlic cloves. Because what’s a savoury dip without a little garlic?
I think that a mild amount of chillies makes this dip really stand out. I have used two birds eye chillies because they have a great amount of kick – but this is where you can do your own thing! Add in as much or little spice as you like.
Feta to finish!
With all the experimenting I did with this recipe, I feel like the bite of feta really finished it off nicely. Crumbled on top, it gives it a bit of texture but also a great bit of a salt hit right to finish things off.
Here’s where this recipe can really be freestyle. A lot of people love to use nuts in their dips for that texture and a bit of nutiness – take pesto for example! But, for me, I like my dips to have a really smooth texture. So, I’ve omitted the walnuts, but if you want that texture then it can be a wonderful addition.
Technique for spicy capsicum and feta dip
This is so easy, I promise! Just crank that oven up and be very patient! When the capsicums are nicely charred, pop them in a bowl and cover them up – you’ll need those skins to sweat to make it easy to remove them. But, besides these little tactics, the rest of the recipe is easy!
FAQ for spicy capsicum and feta dip
Can I add other ingredients?
Yes! This recipe is yours to experiment with. Whether it be nuts, or taking out the spice or even adding in some extra soft herbs or lemon, this is about suiting it to you and your guests’ palates!
What can I serve it with?
In this recipe I’ve used sourdough toast but this could also be enjoyed with corn chips or raw veggies. It is up to what you’ve got on hand!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Spicy capsicum and feta dip
- 4-6 red capsicums (bell peppers)
- 6 garlic confit cloves or 2 raw garlic cloves
- 190 g feta + 10g to serve
- 2 birds eye chillies
- 1/2 cup olive oil + extra for sourdough
- 1/2 bunch fresh parsley + extra to serve
- 1 lemon zest + juice
- 30 g walnuts optional
- salt + pepper
- Preheat oven to 220 degrees C / 430 degrees F.
- Place the whole capsicums onto a baking tray and bake for 45 min - 1 hour, flipping the capsicums over once or twice. They will begin to charr and blacken on their skin.
- Place the capsicums into a large bowl and cover with plastic wrap or a tea towel. Leave to sit for 1 hour to allow the capsicums to steam and slightly cool. Remove the capsicums from the bowl. Peel off their skin and remove the seeds.
- Place the capsicums and all remaining ingredients and a generous amount of salt and pepper into a food processor. The walnuts are optional as they will change the texture of the dip. If you prefer more a chunky and nutty dip, by all means add them! Blend until everything is well combined. Place into a bowl and sprinkle with crumbled feta, finely sliced parsley, freshly cracked black pepper and an extra drizzle of olive oil.
- Drizzle sourdough slices with olive oil and cook on a low – medium heat in a frypan for 5 - 10 minutes on each side or until golden and crispy.
- Serve the warm sourdough with the dip and enjoy!