The first time I tried this dip, it was a part of a mezzo style platter at a Greek Taverna in Mykonos. After badgering the server for the recipe as is my habit, I managed to get a rough idea and came up with my own concoction. Juicy red peppers, sun-dried tomatoes & feta make this the ultimate Sandwich spread, I also serve it as a dip with Pita chips & crudités. 

  • 2 Red peppers
  • 2-4 Cherry Tomatoes
  • 2 sun-dried Tomatoes
  • 2 Piri-Piri Chillies
  • 2 Pods Garlic
  • 30g Feta
  • 10ml Olive oil
  • 2ml Lemon Juice
  • Crushed Black Pepper

  • Preheat the oven to 165 degrees. 
  • Brush the Red Peppers & Garlic with olive oil. Bake for 10-12 minutes until roasted. You can also roast the peppers on an open flame for a charred, smoky flavour.
  • Remove the stalks of the peppers & deseed.
  • In a Nutribullet/blender put the Red peppers, Garlic, Cherry Tomatoes, Piri-Piri, Sun-dried Tomatoes, Lemon Juice, Black pepper, Feta & the remainder of the oil.
  • Whizz together until it becomes a thick dip.
  • Store for up to a week in the refrigerator.
  • It makes for a fantastic sandwich spread with some grilled Mediterranean veggies!


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