This paprika feta dip (vegetarian) is made with creamy feta, roasted capsicums, a squeeze of lemon juice, a drizzle of olive oil, and a touch of smoked paprika. These simple ingredients make a dip that you won’t be able to stop eating! The perfect appetizer, dip, spread, or sauce.
P.S. You will love my cream cheese and corn dip recipe or baked brie with hot honey!
It's party time 🥳 🌶️
Jump to:
- PAPRIKA DIP
- FETA PAPRIKA DIP
- A FEW DIP RECIPES TO TRY NEXT TIME:
- 💛 WHY THIS RECIPE WORKS
- HOW DO I MAKE THIS DIP VEGAN?
- 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
- 🥖 WHAT CAN I SERVE WITH FETA PAPRIKA DIP?
- 🫑 JARRED PEPPERS VS FRESHLY ROASTED PEPPERS
- 👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
- STEP 1: ROAST THE CAPSICUM
- 📝 TIPS AND TRICKS
- ❓FAQS
- MAKE-AHEAD AND STORAGE
PAPRIKA DIP
This Greek-inspired, feta and red pepper dip is the ultimate crowd-pleaser, loaded with smoky roasted red peppers, creamy feta, and smoked paprika.
It's one of my favorite dips! It's creamy, tangy, and so good. I love the vibrant shade of orange, do you?
Perfect for parties or cozy nights in, and it only contains 8 ingredients! You can serve it on a charcuterie board with sides like stuffed olives and fresh bread. And trust us—once you’ve tried it, you’ll find any excuse to make it again!
FETA PAPRIKA DIP
It's perfect for appetizers, movie night munchies, or even just enjoying on your own.
Bonus tip: try tossing it with cooked pasta for an extra flavor boost!
Or serve it on the side with a main meal like my Easy Baked Risotto. Don't forget to serve lots of bread on the side to soak up those flavors.
A FEW DIP RECIPES TO TRY NEXT TIME:
💛 WHY THIS RECIPE WORKS
- Minimal effort but so delicious - I would double this recipe, it won't last long!
- A crowd-pleaser at any gathering. I love bringing out this dip when we have friends over and watching it vanish!
- Creamy, smokey and tangy.
- Serve it with chips, or roasted veggies, or toss it over couscous or pasta.
- Simple ingredients = amazing taste.
HOW DO I MAKE THIS DIP VEGAN?
To make this feta pepper dip recipe vegan, replace the feta cheese with vegan feta cheese or cashew-based cheese. 😊
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
FETA CHEESE: You can swap this for vegan feta cheese if vegan.
RED PEPPERS: Fresh peppers (also known as bell peppers or capsicums) are roasted. You can also use jarred peppers.
EXTRA VIRGIN OLIVE OIL: Use good-quality olive oil if you can.
LEMON JUICE: fresh is best! You can use lime juice.
SMOKED PAPRIKA: Make sure the paprika is SMOKED. This makes all the difference and gives the dip the best flavors.
🥖 WHAT CAN I SERVE WITH FETA PAPRIKA DIP?
Crusty Bread: Sliced baguette, sourdough, or ciabatta are excellent choices.
Pita Bread or Chips: Toasted or fresh pita bread cut into triangles or pita chips add a delightful Middle Eastern touch. They are sturdy enough to scoop up the dip.
Vegetable Sticks: Serve an array of colorful vegetable sticks such as carrots, cucumbers, bell peppers, and cherry tomatoes.
Tortilla Chips: Corn or multigrain tortilla chips bring a good crunch and can withstand the thickness of the Paprika Dip.
Crisp Crackers: Choose your favorite type of crisp crackers, whether it's plain, whole grain, or seeded. Their light and crispy texture complements the creamy dip.
Breadsticks: Grissini or other thin breadsticks are an elegant option for dipping. Their slender shape allows for easy scooping of the dip.
Cheese Platter: Arrange a cheese platter with assorted cheeses like brie, gouda, or goat cheese. The Paprika Dip adds an extra layer of flavor.
Roasted Vegetables: Roasted vegetables, such as zucchini, artichokes, eggplant, or asparagus, can be served warm or at room temperature with this dip.
🫑 JARRED PEPPERS VS FRESHLY ROASTED PEPPERS
In summary, both options have their merits, and the choice depends on your preferences, time constraints, and the overall flavor. Here is a bit more information to help you decide.
Flavor: Freshly roasted peppers are the way to go if you prefer a more intense, smoky flavor.
Convenience: Jarred peppers provide a quick and convenient option if you're short on time.
Texture: If you enjoy a chunkier texture in your dip, you might prefer freshly roasted peppers.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
STEP 1: ROAST THE CAPSICUM
Set the oven to 200 ℃ / 425 ℉. On a lined baking pan, add the freshly chopped peppers. Drizzle over 1 tablespoon of olive oil.
Sprinkle over the smoked paprika and a pinch of salt and pepper. Toss the peppers to ensure they are evenly coated in the olive oil and spice.
Bake for 10-15 minutes or until soft. (It's ok if they are a little char-grilled, it gives the dip some flavor). Remove and allow to cool slightly.
STEP TWO: BLEND
In a food processor, combine the roasted red capsicums, feta cheese (add paprika if using jarred peppers), extra virgin olive oil, and lemon juice. TIP* If olive oil is left on the roasting pan, then pour the olive oil into the blender, too! Blend until smooth and creamy. Adjust the seasoning to your liking.
STEP THREE: SERVE
Transfer the dip to a serving bowl. Optional- crumble some extra feta cheese on top, sprinkle chili flakes for a hint of heat, and garnish with fresh basil leaves.
📝 TIPS AND TRICKS
Select Quality Ingredients:
Choose fresh, vibrant red capsicums for roasting.
Roasting Capsicums:
When roasting the red capsicums, make sure to turn them regularly to ensure even charring.
Flavors:
Taste the dip and adjust the seasoning according to your preference. If you like it spicier, add more chili flakes; if it needs more acidity, a bit of extra lemon juice can do wonders.
Chill Before Serving:
If you have time, allow the finished dip to chill in the refrigerator before serving. This helps the flavors meld and enhances the overall taste.
To Serve:
A drizzle of extra virgin olive oil, a sprinkle of paprika, or a garnish of fresh herbs can add that final touch.
❓FAQS
While both paprika and smoked paprika start with dried peppers, the key difference is that smoked paprika undergoes a smoking process, which gives it a unique smoky taste.
Yes, you can use ground paprika as a substitute for smoked paprika in your Paprika Dip. However, remember that ground paprika does not have the smoky flavor that smoked paprika provides.
Sweet paprika or Chipotle powder will work.
If you don’t have a food processor, simply mash the ingredients together by hand using a fork or potato masher. You can also use an immersion blender and blend in small batches.
❤️ LOOKING FOR MORE CROWD-PLEASING BITES? CHECK OUT MY FULL COLLECTION OF APPETIZERS. ❤️
MAKE-AHEAD AND STORAGE
MAKE-AHEAD: Prepare the dip a day in advance to save time on the day you plan to serve it. This allows the flavors to develop even more.
STORAGE: If you have leftovers, store the dip in an airtight container in the refrigerator. It can last for 3 days, and the flavors often intensify over time.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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PAPRIKA FETA DIP (VEGETARIAN)
- Total Time: 10 min Prep Time + 15 min Cook Time = 25 min Total Time
- Yield: 1.5 cups 1x
- Diet: Vegetarian
Description
This paprika feta dip (vegetarian) is made with creamy feta, roasted capsicums, a squeeze of lemon juice, a drizzle of olive oil, and a touch of smoked paprika. These simple ingredients make a dip that you won’t be able to stop eating it! The perfect appetizer, dip, spread, or sauce. Made in 25 minutes.
Ingredients
2 red peppers. Chopped and the seeds removed, (about 2 cups)
1 teaspoon smoked paprika
1 tablespoon olive oil
salt and pepper to taste
8-ounce block feta cheese (200 g), plus a little extra for garnishing.
6 teaspoons extra virgin olive oil
2 teaspoons lemon juice
To garnish
dried chili flakes, chopped fresh basil, a sprinkle of feta cheese, and a drizzle of olive oil.
Instructions
Step 1: Roasting the Red Capsicums
Set the oven to 200 ℃ / 425 ℉. On a lined baking tray, add the freshly chopped peppers.
Drizzle over 1 tablespoon of olive oil. Sprinkle over the smoked paprika and a pinch of salt and pepper. Toss the peppers to ensure they are evenly coated in the olive oil and spice. Bake for 10-15 minutes or until soft. (It's ok if they are a little char-grilled, it gives the dip some flavor) Remove and allow to cool slightly.
Step 2: Blending the Base
In a food processor, combine the roasted red capsicums, feta cheese, (add paprika if using jarred peppers), extra virgin olive oil, and lemon juice. If olive oil is left on the roasting pan, then pour the olive oil into the blender, too! Blend until smooth and creamy. Adjust the seasoning to your liking.
Step 3: Serve
Transfer the dip to a serving bowl. Crumble some extra feta cheese on top, sprinkle chili flakes for a hint of heat (optional), and garnish with fresh basil leaves.
Notes
BALANCING FLAVORS: Taste the dip as you blend, and adjust the seasoning according to your preference. If you like it spicier, add more chili flakes, if you need more acidity, a bit of extra lemon juice can do wonders.
MAKE-AHEAD: Prepare the dip a day in advance to save time on the day you plan to serve it. This allows the flavors to develop even more.
STORAGE: If you have leftovers, store the dip in an airtight container in the refrigerator. It can last for 3 days and the flavor often intensifies over time.
Nikki says
Shout out if you have any questions! Nikki x