Red Pepper White Bean Dip
Ingredients
- 8 oz 225 g feta cheese, crumbled
- 1 cup cooked white beans cannellini or navy beans work best, rinsed and drained if canned
- 2 tbsp Greek yogurt or more beans if you want it dairy-free
- 2 –3 roasted red peppers jarred or homemade, chopped
- 1 –2 fresh chili peppers like Fresno or red chili, roasted or lightly sautéed
- 2 tbsp extra virgin olive oil plus more for garnish
- 1 tbsp red wine vinegar or lemon juice
- 1 small garlic clove minced
- Salt and pepper to taste
- Pinch of smoked paprika or chili flakes optional, for garnish
Instructions
- Prepare the peppers – If using fresh chilies, roast them (and the red peppers if not jarred) until softened and lightly charred. Peel skins if desired for smoother texture.
- 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).
- 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.
- 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.
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