Spicy Red Pepper (Capsicum) & Feta Dip

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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!

A large bowl filled with red pepper dip. Topped with feta, chopped parsley and a drizzle of olive oil

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!

Why You'll Love This Recipe

  • Bold, smoky flavor – Fire-roasted capsicums and my famous garlic confit create a rich, deep taste with just the right amount of spice.
  • Creamy & irresistible – Tangy feta blends into a smooth, velvety dip that’s perfect for spreading, scooping, or devouring by the spoonful.
  • Easy to impress – With minimal effort and a few simple ingredients, this dip looks and tastes like something straight out of a restaurant!

Ingredients for Dip

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

List of ingredients for this recipe. Ingredients in image include parsley, garlic, red peppers, lemon, olive oil, feta and salt and pepper.

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.

Garlic in smal purple bowl submerged in olive oil with rosemary sprig.

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

Cooked garlic in smal purple bowl submerged in olive oil with rosemary sprig.

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

Charred red peppers lay on a baking tray

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.

All ingredients for the dip are placed into a food processor. You can see garlic confit, feta, parsley, chillies and salt and pepper.

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

A large bowl filled with red pepper dip. Topped with feta, chopped parsley and a drizzle of olive oil

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.

A piece of bread is being held and dipped into the bowl of dip.

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

FAQ's For Spicy Red Pepper & Feta Dip

Are red peppers the same as capsicums?

Yes! Red peppers and capsicums are the same thing, just with different names depending on where you are. In Australia, New Zealand, and some other regions, they’re called capsicums, while in the US and Canada, they’re known as bell peppers. They come in different colors—green, yellow, orange, and red—with red being the ripest and sweetest. So, if a recipe calls for red peppers, you can confidently use red capsicums!

How Long does it take to roast peppers in the oven?

They take up to 1 hour in the oven at a high temperature of 430F / 230C. Make sure you flip them a few times during the roasting period and don't worry if their skin blackens as this is exactly what we are looking for!

Can I roast peppers on the stovetop?

Yes! You can roast peppers on the stovetop using an open flame or a dry pan. Over a gas burner, place whole peppers directly on the flame, turning with tongs until the skin is fully charred (about 8–10 minutes). Let them steam in a covered bowl before peeling. If using a pan, cook them over medium-high heat, turning occasionally until blistered and soft, then steam and peel. Both methods give that delicious smoky flavor without needing an oven!

Serve

This spicy red pepper and feta dip is incredibly versatile and perfect for any occasion. Serve it as a vibrant appetizer with warm, crusty bread or toasted pita for scooping. It also pairs beautifully on a cheeseboard next to my creamy garlic and herb dip, adds a flavorful spread to roasted vegetable sandwiches or lamb wraps, and even works as a bold topping for grilled meats. Whether you’re entertaining guests or just treating yourself, this dip is guaranteed to steal the spotlight!

sTORE

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!

A large bowl filled with red pepper dip. Topped with feta, chopped parsley and a drizzle of olive oil. A piece of fried sourdough is poking out the side.

More appetizers you will love

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5 from 2 votes

Spicy Red Pepper (Capsicum) & Feta Dip

This bold red pepper and feta dip gets its deep flavor from fire-roasted peppers, a kick of spice, and my famous garlic confit.
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Servings: 6

Ingredients 

Garlic Confit

  • 1 bulb garlic
  • 1 cup olive oil

Dip

  • 6 Bell peppers, red capsicums
  • 6 garlic confit cloves, or 2 raw garlic cloves
  • 7 oz feta, + extra to serve
  • 2 chillies
  • ยฝ cup olive oil, + extra for sourdough
  • 1.4 oz fresh parsley, + extra to serve
  • 1 lemon, zest + juice
  • salt + pepper
  • sourdough

Instructions 

Garlic Confit

  • Preheat: Preheat the oven to 120°C/ 250°F
  • Prep garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away. 
  • Bake garlic: Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour. 

Dip

  • Preheat: Preheat oven to 220 degrees C / 430 degrees F.
  • Cook red peppers: Place the red peppers onto a baking tray and bake for 45 min - 1 hour, flipping the red peppers over once or twice. They will begin to charr and blacken on their skin.
  • Peel red peppers: Place the red peppers into a large bowl and cover with plastic wrap or a tea towel. Leave to sit for 1 hour to allow the red peppers to steam and slightly cool. Remove the red peppers from the bowl. Peel off their skin and remove the seeds.
  • Blend: Place the red peppers, remaining ingredients and a generous amount of salt and pepper into a food processor. Blend until everything is well combined.
  • Toast bread: 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: Place into a bowl and sprinkle with crumbled feta, finely sliced parsley, freshly cracked black pepper and an extra drizzle of olive oil. Serve the warm sourdough with the dip and enjoy!

Video

Notes

Garlic: You can either use my garlic confit or just garlic cloves. Because what’s a savoury dip without a little garlic?
Red Peppers: Red peppers and capsicums are the same thing, just with different names depending on where you are. In Australia, New Zealand, and some other regions, they’re called capsicums, while in the US and Canada, they’re known as bell peppers. They come in different colors—green, yellow, orange, and red—with red being the ripest and sweetest.
Nuts: 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!
Chillies: Adjust the amount of spice to suit your desired spice level! You can also leave it entirely if you prefer. 

Nutrition

Calories: 617kcalCarbohydrates: 12gProtein: 7gFat: 62gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 42gCholesterol: 29mgSodium: 388mgPotassium: 383mgFiber: 3gSugar: 6gVitamin A: 4569IUVitamin C: 192mgCalcium: 188mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes

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Recipe Rating




10 Comments

  1. Joel says:

    5 stars
    Absolutely delicious! I have made this every-time I host a dinner party.

  2. Sebastian Hopkinson says:

    Could I pre make and freeze this dip do you think? Looks lovely

    1. Daen Lia says:

      You absolutely could!

  3. Amy says:

    5 stars
    Delicious ! accidentally forgot the garlic ๐Ÿ™
    added a handful of cashews... YUMMMM

    It made alot, do you think it's freezable?

    1. Daen Lia says:

      You can absolutely freeze it! So glad you liked it.

  4. Vesna says:

    I have raw chopped capsicums from another recipe (they made a mistake with the amount). Can I sautรฉ them and follow the rest of your instructions?

  5. Jessica says:

    Con cuรกl otro chile se puede reemplazar el chile ojo de pรกjaro?

    1. daenskitchen says:

      You can use any chilli you like!

  6. Monika Peer says:

    It was sooo yummy!
    I added the nuts for sure - but chaskew nuts- and a little more lemon,
    And i donโ€˜t use the chilis, because a good amount of fresh grounded pepper is enough spice for me ๐Ÿ™‚
    Instead of it i added a little honeyโ€ฆ
    Also i replaced half of the feta with goat cream cheese, because i love it so much!
    It was simple heavly!!
    All of your recipes i tried were delicious, i love primarily your Toast recipes!
    Im glad that i found your channel,
    many greetings from Austria๐Ÿ‡ฆ๐Ÿ‡น/Europe!

    1. daenskitchen says:

      I am so glad you liked it! Thank you for the lovely feedback!