Spicy Red Pepper (Capsicum) & Feta Dip

This bold spicy red pepper and feta dip gets its deep flavor from fire-roasted peppers, a kick of spice, and my famous garlic confit. Creamy, tangy, and irresistibly smooth—perfect for dipping, spreading, or devouring by the spoonful!

Love a good appetizer? Then you have to try my deviled eggs with garlic confit aioli and my creamy garlic and herb dip—both packed with bold, irresistible flavor!

This dip is all about bold flavors with minimal effort. It's perfect for impressing guests and to serve at your next dinner party or Game Night. Fire-roasted red peppers bring smoky sweetness, while my famous garlic confit adds rich depth. Creamy feta balances it all with a tangy, velvety finish, and a touch of spice gives it just the right kick.

I love red bell peppers (capsicums)—they’re sweet, versatile, and the perfect base for so many savory dishes. Whether they’re stuffed Mediterranean-style, blended into a rich pasta sauce, or diced for Spanish patatas bravas, they’re a staple in my kitchen. And this time, we’re letting the humble red pepper shine as the star of the show!

Ingredients for Dip

You really don't need much to make this bold and vibrant spicy red pepper and feta dip.

Red Peppers: Roasting the bell peppers until perfectly charred enhances their natural sweetness and adds a deep, smoky flavor. Once they’re done, pop them into a bowl, cover them up, and let them sweat—this makes peeling off the skins a breeze. You can use red, yellow or green bell peppers. Just keep in mind, red bell peppers are the sweet ones!

Garlic: You can either use my garlic confit or just garlic cloves. Because what’s a savoury dip without a little garlic?

Chillies: A touch of chili takes this dip to the next level! I love using two bird’s eye chilies for the perfect kick, but this is where you can make it your own. Whether you like it mild or fiery, adjust the heat to suit your taste

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe variations & Modifications

• Add some crunch – Many people love adding nuts to dips for extra texture and a hint of nuttiness—just like in pesto! While I prefer mine silky smooth and skip the walnuts, they can be a great addition if you’re after a bit more bite. It’s all about what you love!
• Switch up the cheese – While feta brings a tangy, creamy balance, you can swap it for ricotta for a milder, smoother dip or goat cheese for extra tang. Each variation adds its own unique twist!
• Adjust the spice – I love the kick of bird’s eye chilies, but you can dial it up or down to your taste. Swap them for milder chilies, use chili flakes for a more subtle heat, or go all in with extra spice if you love the burn!

How to make Spicy Red Pepper & Feta Dip

This spicy red pepper and feta dip is incredibly easy to make, yet it delivers bold, complex flavors that taste like you spent hours in the kitchen. The hardest part? Waiting for the garlic and red peppers to roast and steam so you can peel them effortlessly.

Step 1: Place the garlic cloves and rosemary into an ovenproof dish and fully submerge in olive oil.

Step 2: Bake for 2 hours or until the garlic has browned in colour.

Step 3: Bake the red peppers for 45 min. They will begin to charr and blacken on their skin. Place into a large bowl and cover with plastic wrap. Leave to sit for 1 hour. Peel off their skin and remove the seeds.

Step 4: Place everything into a food processor and blend.

Step 5: Place into a bowl and sprinkle with crumbled feta, finely sliced parsley, freshly cracked black pepper and an extra drizzle of olive oil.

Step 6: Serve with warm sourdough with the dip and enjoy!

To keep this dip fresh and flavorful, store it in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day! If it thickens too much, just stir in a splash of olive oil or a bit of water to loosen it up before serving. This dip is best enjoyed cold or at room temperature—just give it a quick stir and you’re good to go!