Smoky Fire-Roasted Red Pepper Feta BBQ Dip
Roasted red peppers, feta and a touch of chilli come together in a smoky, savoury BBQ dip with a slightly textured finish. It pairs especially well with lamb koftas, chicken skewers, pitta and grilled vegetables when you want depth without heaviness.
Ingredients
- 3 red peppers
- 180 g feta
- 120 g Greek yoghurt
- 1 small garlic clove grated
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp chilli flakes or to taste
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp fine sea salt only if needed
- 1/4 tsp black pepper
- 10 g parsley finely chopped
- 10 g mint finely chopped
- For finishing
- 1 tbsp olive oil
- a pinch of chilli flakes
- 15 g toasted pumpkin seeds or pine nuts optional
For serving
- 4 pittas or 1 large flatbread grilled
- 1 aubergine sliced and grilled
- 1 courgette sliced and grilled
- 8 lamb koftas or chicken skewers optional
Instructions
Heat the BBQ
- Prepare the BBQ for medium-high direct heat with a small cooler area at the side. Clean the grate well.
Roast the peppers
- Place the whole red peppers directly over the hotter section. Cook for 10 to 14 minutes, turning as needed, until blistered and blackened in patches all over.
Steam and peel
- Transfer the hot peppers to a bowl and cover with a plate or lid for 10 minutes. Peel away most of the skins, remove the stalks and seeds, then tear the flesh into strips.
Make the base
- Add the roasted pepper flesh to a processor with the feta, Greek yoghurt, garlic, olive oil, lemon juice, lemon zest, chilli flakes, smoked paprika, cumin and black pepper. Blend until mostly smooth but still a little textured.
Check the seasoning
- Taste the dip before adding any salt. Add a small pinch only if needed. Stir in most of the parsley and mint, keeping some back for finishing.
Let it settle
- Rest the dip for 10 minutes so the feta, chilli and roasted pepper flavour come together. This short rest makes a noticeable difference.
Grill the dippers
- Warm the pittas or flatbread over the BBQ until lightly charred. Grill the aubergine and courgette slices until tender and marked.
Finish and serve
- Spoon the dip into a shallow bowl. Drizzle with olive oil, scatter over the remaining herbs, extra chilli flakes and toasted seeds if using. Serve with grilled bread, vegetables and koftas or skewers.
Notes
Red peppers need proper blistering for this recipe. I want blackened patches, collapsed sides and flesh that feels relaxed once it comes off the grate. That’s what gives you sweetness and smoke together. If the peppers are only warmed through, the dip tastes flatter and more raw than I want. I usually steam them briefly in a covered bowl after grilling, then peel away most of the skin. You can leave a few little charred bits behind for flavour.
Feta varies a lot. Brined block feta tends to be creamier and more nuanced than the pre-crumbled sort, which can be drier and saltier. I use a block if I can get it. Greek yoghurt softens the feta and helps it blend into a spoonable dip without ironing out all the texture. Taste before adding extra salt, because feta can already bring quite a bit.
Nutrition
Calories: 146kcalCarbohydrates: 6gProtein: 6gFat: 11gSaturated Fat: 4.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4.5gCholesterol: 19mgSodium: 472mgPotassium: 210mgFiber: 1.6gSugar: 4gVitamin A: 2140IUCalcium: 160mgIron: 0.8mg
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