Description
This Spicy Red Pepper & Feta Dip combines the smoky flavor of fire-roasted red peppers with creamy feta, garlic confit, and a hint of spice. It’s the perfect dip to enjoy with crispy sourdough, making it an ideal appetizer or snack for any occasion.
Ingredients
Scale
- For Garlic Confit:
- 1 bulb garlic
- 1 cup olive oil
- For the Dip:
- 6 red bell peppers (capsicums)
- 6 garlic confit cloves (or 2 raw garlic cloves)
- 7 oz feta, plus extra for serving
- 2 chillies
- ½ cup olive oil, plus extra for sourdough
- 1.4 oz fresh parsley, plus extra for serving
- 1 lemon, zest + juice
- Salt and pepper, to taste
- Sourdough (for serving)
Instructions
- Preheat the oven to 120°C/250°F for the garlic confit.
- Peel the garlic cloves by breaking them away and placing them in a heatproof bowl. Submerge the garlic in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel.
- Place the peeled garlic cloves in an ovenproof dish and fully submerge them in olive oil. Bake for 1 hour, or until the garlic turns golden brown.
- For the dip, preheat the oven to 220°C/430°F.
- Place the red peppers on a baking tray and bake for 45 minutes to 1 hour, flipping them over once or twice, until the skins blacken and char.
- Once roasted, place the peppers in a large bowl and cover with plastic wrap or a tea towel. Let them sit for 1 hour to steam and cool slightly. Afterward, peel off the skin and remove the seeds.
- Place the peeled red peppers, garlic confit cloves (or raw garlic), feta, chillies, olive oil, parsley, lemon zest, and juice into a food processor. Add a generous amount of salt and pepper, then blend until smooth and well combined.
- Drizzle sourdough slices with olive oil and cook in a frying pan over low-medium heat for 5-10 minutes on each side, until golden and crispy.
- Transfer the dip into a bowl and top with crumbled feta, finely sliced parsley, freshly cracked black pepper, and an extra drizzle of olive oil. Serve with the warm sourdough slices and enjoy!
Notes
- For a spicier dip, use more chillies or add chili flakes.
- The garlic confit can be made ahead and stored in the fridge for up to 2 weeks.
- If you prefer a smoother texture, blend the dip for an additional 1-2 minutes.
- This dip can also be served with pita bread or fresh vegetables.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg