Spicy Red Capsicum Dip
The combination of red capsicums and feta cheese are stand outs in this vibrant, flavourful dip! It is at the heart of many delicious foods enjoyed across the Mediterranean and Middle Eastern regions, known by different names but loved for the same rich, tangy, and smoky taste.
This Spicy Red Capsicum Dip offers a wonderful balance of flavours: the roasted peppers' smokiness, the feta's tangy saltiness, and the herb and spice’s flavour. I love its versatility; it’s quick to prepare and is packed with nutrients, especially if you serve it with crudites. It works perfectly as part of a mezze platter, for pre-dinner drinks, at a picnic or party, or for a light lunch or snack. Plus, it stores well in the fridge for a few days so that you can enjoy it as a leftover treat.
Origins and Varieties Across the Mediterranean
Dips based on the combination of red capsicum and feta are found in Greece and the Middle East's Levantine regions and take on different names and flavours depending on where they are made.
Muhammara (Syria, Lebanon, and Turkey): Often made with roasted red peppers, walnuts, olive oil, garlic, and pomegranate molasses, Muhammara is a rich, smoky dip with a slight tanginess. While not always part of the classic recipe, the feta is sometimes added to enhance creaminess and bring in that salty, tangy flavour that contrasts beautifully with the sweet red capsicums.
Htipiti (Greece): In Greek cuisine, htipiti is a dip or spread made from feta cheese and roasted red capsicums. It is sometimes blended with herbs like oregano or mint for added freshness. When roasted peppers are used, htipiti is creamy, tangy, and slightly smoky.
Baba Ghanoush (Lebanon, Syria, and beyond): While traditionally made with roasted eggplant, this dip has variations in which red capsicum is the star ingredient. For a smooth texture, it is sometimes combined with feta or yogurt. While eggplant is traditionally the base in Baba Ghanoush, versions with red capsicum and feta offer a slightly different flavour profile, though equally delicious.
Variations
Add heat: Add a small chilli pepper (such as a red jalapeño or serrano), a pinch of cayenne pepper or hot paprika if you like a spicy kick.
Nutty flavour: Muhammara traditionally includes ground walnuts instead of pecans to create a thicker, slightly nutty texture. Blend in a tablespoon or two for extra richness.
Herbs: Fresh parsley or dill can add a nice touch of freshness and complexity to the dip. Greek oregano is an excellent addition if you want to stay true to the Mediterranean flavours.
Serve it with
Dips are traditionally served with pita bread or crackers, typically ultra-highly processed, meaning they are made with refined grains, added sugars, unhealthy fats, and artificial preservatives. This processing strips away much of the nutritional value, leaving empty calories that can lead to blood sugar spikes (and weight gain). I have some low carb crackers that work well with this dip.
Crudités are a great low carb option that are fresh and naturally rich in vitamins, fibre, and antioxidants. Vegetables like celery, cucumber, radishes, cherry tomatoes, capsicum (bell peppers), asparagus, broccoli, cauliflower florets, and carrot sticks pair well with dips. Additionally, they add vibrant colours to the dish and look fabulous on the table.
Spicy Red Capsicum Dip
Ingredients
Instructions
- Place all ingredients in a food processor and mix till mixed.
- Serve with vegetable crudités, low carb crackers, or traditional pita.
