Red Pepper, Roast Red Onion and Feta Dip

This lovely, coarse-textured dip is perfect with warm, griddled pitta bread, but is equally good served with crudités.


  • 2 red onions, in their skins
  • 310g jar roasted red peppers, drained
  • 200g Greek Feta, drained
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp thyme leaves, chopped, plus extra to serve
  • 6 pitta breads, griddled and sliced
  • 25g kalamata olives, roughly chopped


  1. Preheat the oven to 200°C/gas 6. Bake the red onions for about 40 minutes, or until soft. Cool for 10 minutes, peel and discard the skin.
  2. Roughly blitz the onions and peppers together in a blender, then crumble in the Feta. Add the oil, vinegar, thyme and plenty of black pepper and blitz to combine – keep a coarse texture. Taste to check the seasoning.
  3. Refrigerate and serve cool with the pitta bread. Scatter with the olives and extra thyme.

Drinks recommendation

Pungent, fridge-cold fino is perfect with the tapas-like flavours
of this Mediterranean combination.

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes, plus cooling 55 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1213.36kJ
Fat 13.0g
Saturated Fat 4.0g
Sugars 5.0g
Salt 1.6g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 2 ratings

This recipe was first published in Mon Dec 01 00:00:00 GMT 2008.