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Whipped Feta and Roasted Red Pepper Dip

Chef Ana Sortun, a good friend to ChopChop Family, allowed us to adapt the recipe she uses in her Boston-area Middle Eastern restaurants. When you order this Turkish dip, it’s easy to assume it’s a complicated and time-consuming recipe. Make it yourself and you’ll see that it isn’t. This recipe can easily be halved.
Prep Time 20 mins
Total Time 45 mins
Servings 2 Cups


  • 1 red bell pepper, stemmed (with the stem removed), halved lengthwise, and seeds and white ribs removed
  • 1⁄2 pound feta cheese, broken into chunks
  • 1⁄4 teaspoon red pepper flakes (or more if you like it spicy)
  • 1⁄4 teaspoon paprika (any kind is fine)
  • 1⁄2 teaspoon fresh lemon juice
  • 2 tablespoon olive oil


  • Arrange one of your oven racks so that it is close to the top of the oven, nearest the broiler. Set the broiler to high.
  • Put the pepper halves on the baking sheet, cut side down. Carefully put the sheet on the top oven rack and broil until blackened, about 15 minutes.
  • Using the tongs, put the peppers in the bowl and cover with the plate. Set aside until the peppers are cool enough to handle, 15-20 minutes.
  • Peel and rub off as much of the blackened skin from the peppers as you can (this is a very messy but fun job) and throw away the skin. (Note: you now have roasted peppers! These are great in a sandwich.)
  • Put the peppers in the bowl of the food processor fitted with a steel blade and process until finely chopped. Add the remaining ingredients and process until smooth.
  • Using the spatula, scoop the dip into the serving bowl or lidded container. Serve right away or cover and refrigerate up to 3 days.