Feta Dip with Roasted Red Peppers and Grilled Artichokes 🧀
- Preparation 30 min
- Cooking 10 min
- Servings 3 cups (750 ml)
- Freezing I do not suggest
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Feta, Roasted Red Pepper and Grilled Artichoke Dip 🧀
Some recipes disappear faster than you can say “apéro,” and this feta, roasted red pepper and grilled artichoke dip is definitely one of them. Creamy, perfectly salty, lightly smoky and full of character, it’s the kind of dip you set on the table… and keep an eye on if you want a second round. It’s ideal for entertaining, weekend apéros, casual dinners with friends, or any spread where everyone snacks, chats, and keeps going back without noticing.
Feta brings that rich, salty backbone, roasted red peppers add a sweet, almost jammy vibe, and the artichokes bring texture and a deeper, savory edge. Everything blends into a seriously flavorful dip that tastes like sunshine, Mediterranean energy, and long nights that stretch just a little later than planned. It’s the kind of recipe you pull out when you want to impress without spending three hours in the kitchen.
This dip is also wildly versatile. Serve it with toasted bread, pita chips, crackers, or crunchy veggies and it fits right in. It shines on an appetizer board, as a starter before dinner, or even as a side for an improvised barbecue. Simple, effective, and genuinely made for sharing.
If you’re after an appetizer that feels a bit different, a homemade dip with real punch that always gets everyone hovering around the bowl, you’ve got a reliable go-to right here. Keep it in your back pocket, make it often, and share it generously.
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âś… Properly roast the vegetables
Take the time to really brown the red peppers and artichoke hearts. Light caramelization adds depth of flavor and prevents the dip from tasting flat.
âś… Let the vegetables cool before blending
Always let the cooked vegetables cool slightly before processing. This helps achieve a smoother texture and prevents the dip from becoming watery.
âś… Easily adjust the texture
If the dip is too thick, add 1 to 2 tablespoons of Greek yogurt or a small drizzle of olive oil. If it’s too loose, mix in a bit more feta.
âś… Make it ahead
The feta, roasted red pepper and grilled artichoke dip can be prepared up to 24 hours in advance. Resting in the fridge allows the flavors to fully develop.
âś… Storage
Keeps for up to 3 days in the refrigerator in an airtight container. Stir well before serving.
âś… Freezing
Freezing is not recommended, as the feta and yogurt may become grainy and affect the texture.
âś… Serving ideas
Serve with grilled pita, crunchy vegetables, or croutons. It also works beautifully as a sandwich spread or as a base for a Mediterranean-style wrap.
Ingredients for my feta dip
- 2 teaspoons olive oil
- 1½ red bell peppers, sliced into strips
- 1 can (14 oz / 398 ml) artichoke hearts, well drained and quartered
- 1 large garlic clove, finely minced
- 1 tablespoon white wine
- 200 g (about 1â…“ cups) feta cheese, finely crumbled
- 1 green onion, finely chopped
- ÂĽ cup (60 ml) plain Greek yogurt (0%)
- ÂĽ teaspoon paprika
- Salt and freshly ground black pepper
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Preparation
- In a large skillet over medium heat, add 1 teaspoon of the olive oil. Add the red pepper strips, artichoke hearts, and garlic, then season with salt and pepper. Sauté for 2 to 3 minutes until lightly browned. Add the white wine and continue cooking for 3 to 4 minutes, or until the peppers are tender. Transfer to a large bowl and let cool for 15 minutes.
- Add the feta and green onion to the cooled pepper mixture. Transfer everything to a food processor and blend until smooth. Add the Greek yogurt, paprika, and remaining olive oil, then mix well with a spoon. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
- Serve with grilled pita, fresh vegetables, or croutons.
Yes. This dip can be prepared up to 24 hours in advance. In fact, letting it rest in the fridge helps the flavors meld and become even more balanced.
Absolutely. You can replace the Greek yogurt with softened cream cheese or simply add a bit more feta, adjusting the texture with a drizzle of olive oil if needed.
It pairs perfectly with grilled pita, crackers, crostini, or crunchy vegetables. It also works well as a sandwich spread or as a base for wraps.
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