Ingredients:

  • 2 large Red Bell Peppers
  • 1 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 8 oz block Feta Cheese, brine-packed, drained
  • 1/4 cup Full-Fat Greek Yogurt, plain
  • 1 medium Garlic Clove, peeled
  • 1/2 tsp Lemon Zest
  • 1 tsp Fresh Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil (for blending)
  • 2 Tbsp Runny Honey
  • Pinch Chilli Flakes (optional)
  • 1 tsp Fresh Thyme or Oregano leaves, chopped
  • 1 tsp Extra Virgin Olive Oil (for final drizzle)

Instructions:

  1. Prep the Peppers: Preheat the oven to 220°C / 425°F. Toss the whole peppers with 1 Tbsp of olive oil, salt, and pepper.
  2. Roast: Place peppers on a lined baking sheet. Roast for 20-25 minutes, turning every 8 minutes, until the skins are completely blackened and blistered. The peppers should look soft and deflated.
  3. Steam and Cool: Immediately transfer the hot peppers to a medium bowl and cover tightly with cling film or seal in a paper bag. Allow to steam for 15 minutes—this sweating makes the peeling process easier.
  4. Peel and Deseed: Once cool enough to handle, peel away and discard the charred skins. Slice the peppers open, remove the stems and seeds, and roughly chop the flesh.
  5. Initial Blend: Place the drained feta block, Greek yogurt, peeled garlic clove, lemon zest, and lemon juice into the bowl of the food processor. Process for 30 seconds until roughly combined.
  6. Whip and Stream: While the food processor is running, slowly stream in the 2 Tbsp of olive oil through the feed tube. Continue processing for 2-3 minutes, stopping occasionally to scrape down the sides, until the dip is extremely smooth, light, and airy.
  7. Incorporate Peppers: Add the peeled and chopped roasted red peppers (reserving 1 Tbsp for garnish, if desired) to the food processor. Pulse 5-6 times only, until the peppers are just incorporated but still leave small streaks of red/orange throughout the white dip base. Avoid over-blending at this stage.
  8. Taste and Adjust: Taste the dip. Adjust seasoning with salt, pepper, or a tiny squeeze more lemon juice if needed.
  9. Chill: Transfer the dip to a clean serving bowl. Cover and chill in the refrigerator for at least 1 hour. Chilling allows the flavors to marry beautifully.
  10. Prepare Hot Honey: While the dip chills, gently warm the 2 Tbsp of honey in a small saucepan or microwave. Stir in a pinch of chilli flakes (if using). Set aside to cool slightly.
  11. Garnish: Remove the chilled dip. Using a spoon, create a shallow well in the center. Drizzle generously with the hot honey mixture and the extra 1 tsp of olive oil. Garnish with reserved pepper pieces and the fresh thyme or oregano leaves. Serve immediately.