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.
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
- ½ 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: 617kcal | Carbohydrates: 12g | Protein: 7g | Fat: 62g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Cholesterol: 29mg | Sodium: 388mg | Potassium: 383mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4569IU | Vitamin C: 192mg | Calcium: 188mg | Iron: 2mg
