Spicy Red Pepper Feta White Bean Dip

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Oct 08, 2025

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I love Tiroafkeri – Spicy Feta Dip – I could eat it every single day, on everything. The tangy, spicy, rich flavor is perfect- but I wanted to add more protein to my favorite dip, and tried making my own version of Spicy Feta Red Pepper dip, this time with White Beans.

I am so in love with this chunky, thick, high protein version – it is great spooned over pasta, cous cous, rice, or used as a dip with pita, chips, crackers, and vegetables.

While I am making this version with feta – you can simply double the beans in this recipe and skip the cheese for a Vegan Tiroaftkeri.

A bowl of creamy red dip garnished with herbs and chili flakes, surrounded by round, crispy crackers.

A bowl of red dip topped with herbs and chili flakes, surrounded by round, seed-studded crackers on a dark plate.

A bowl of red pepper dip garnished with chili flakes, surrounded by round crackers on a dark plate.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to make Spicy Red Pepper White Bean Dip
Red Pepper White Bean Feta Dip Tips
What to Serve With Feta White Bean Dip
Red Pepper White Bean Dip Recipe

How to make Spicy Red Pepper White Bean Dip

This dip is largely designed to be a blend and go recipe – simply add ingredients to a blender and you’ve done most of the work – but I am including notes on the ingredients and process for this recipe, so you can feel empowered to make substitutes and changes as you see fit.

Creamy Red Pepper Feta White Bean Dip Recipe Ingredients

To make this dip, we will need the following ingredients:

8 oz (225 g) feta cheese, crumbled – The salty, tangy star of the dip that gives it its signature Greek flavor and creamy, crumbly texture.
1 cup cooked white beans – Adds body, creaminess, and mild earthiness while lightening the richness of the feta. They also make the dip more filling and smooth.
2 tbsp Greek yogurt (or more beans if dairy-free) – Balances the saltiness with a fresh tang, adds creaminess, and helps create a spreadable texture.
2–3 roasted red peppers – Sweet and slightly smoky, they bring depth, vibrant color, and a natural softness to the dip.
1–2 fresh chili peppers – Provide heat and brightness, giving the dip its spicy kick. Roasting them mellows bitterness and adds complexity.
2 tbsp extra virgin olive oil – Smooths out the dip, adds richness, and enhances flavor while giving it a luscious mouthfeel.
1 tbsp red wine vinegar or lemon juice – A splash of acidity to cut through the richness and balance the saltiness of the feta.
1 small garlic clove, minced – Sharp, savory, and aromatic, it deepens the flavor without overpowering.
Salt and pepper, to taste – Essential seasoning that sharpens flavors, though added lightly since feta is already salty.
Pinch of smoked paprika or chili flakes (optional) – A finishing touch that boosts color, aroma, and a subtle smoky or spicy edge.

Red Pepper White Bean Dip Steps

Once you gather your ingredients, we will use this process:

Food processor bowl containing white beans, garlic cloves, feta cheese, roasted red peppers, and red pepper flakes, viewed from above before mixing.

Blend

Blend base – In a food processor, add white beans, roasted peppers, chilies, garlic, vinegar/lemon juice, and olive oil. Blend until mostly smooth.

Add feta – Crumble in the feta and pulse until incorporated but still a little textured (traditional tirokafteri isn’t fully pureed).

An overhead view of thick, orange-red sauce blended in a food processor.

Test For Flavor & Texture

Adjust texture – If too thick, add a spoonful of Greek yogurt or another drizzle of olive oil until creamy but spreadable.

Season – Taste and adjust with salt (careful, feta is salty), pepper, and extra chili for heat.

A bowl of red dip topped with herbs and spices is surrounded by round crackers on a dark plate.

Serve

Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika or chili flakes. Serve with pita bread, crusty bread, or raw veggies.

Red Pepper White Bean Feta Dip Tips

Keep it Chunky. For a bit of a different flavor, add red pepper, feta, and beans at the end of blending, leaving some chunks, for a bit of a bite and a heartier feel for dip.

Blend it Smooth. Alternatively, blend until completely smooth to make for a tangy, addictive sauce, spread on pita, or for crudite!

Drain and rinse the beans well. Too much liquid can make the dip runny, so rinse and drain your beans completely before blending. If needed, pat them dry with a paper towel.

Use high-quality feta. A good feta (especially Greek feta in brine) makes a huge difference — it gives the dip that creamy, tangy flavor that balances the sweetness of the red peppers.

Roast your own peppers for extra flavor. While jarred roasted red peppers work great, roasting fresh peppers at home adds a smoky depth. Just char them under the broiler or over a gas flame until blackened, then peel and deseed.

Adjust consistency as you go. If your dip feels too thick, add olive oil, a bit of the pepper liquid, or water a tablespoon at a time until it’s smooth and creamy.

Don’t over-blend. Blend until just creamy — over-blending can make the dip too loose and reduce that nice body from the beans and feta.

Taste and adjust seasoning. Feta and roasted peppers can vary in saltiness and sweetness. Always taste before serving and adjust with salt, pepper, or lemon juice.

Chill before serving (optional). Letting the dip chill for 30 minutes to an hour helps the flavors meld and intensify.

Garnish for presentation. Top with a drizzle of olive oil, a sprinkle of crushed red pepper, chopped parsley, or crumbled feta for a pretty and appetizing finish.

Make it your own. Try blending in a clove of roasted garlic, a spoonful of sun-dried tomatoes, or a handful of fresh basil for a fun twist.

Red Pepper Feta Bean Dip FAQs

Can I use Canned, Roasted Red PEppers?

Yes! Canned or jarred roasted red peppers work perfectly and save time. Just drain them well before blending to avoid a watery dip.

What Kind of White Beans Should I use?

Cannellini or Great Northern beans are best since they’re mild and creamy, but you can also use navy beans.

Can I make this dip ahead of time?

Absolutely! This dip actually tastes better after chilling for a few hours. Store it in an airtight container in the fridge for up to 4 days.

How do I serve this dip?

Serve it with pita chips, fresh veggies, crostini, or as a spread for sandwiches and wraps. It’s also great as a side for grilled meats or Mediterranean dishes.

Can I freeze this dip?

Freezing isn’t recommended—dairy-based dips with feta can become grainy after thawing. If swapping feta for more beans, it can be frozen, but also might be a bit grainy upon reheating.

What if my dip is too thick?

Add a tablespoon of olive oil or water at a time and blend until you reach your desired consistency.

How can I make this dip spicier?

Add a pinch of red pepper flakes, a roasted jalapeño, or a dash of hot sauce before blending.