Mediterranean Red Pepper Feta Dip with Roasted Potatoes & Chickpeas
This dish combines a silky, tangy roasted red pepper feta dip (inspired by the Greek htipiti or tirokafteri, but without the spice for a non-spicy version) with golden roasted potatoes and crispy chickpeas. Perfect for dipping, scooping, or serving as part of a Mediterranean spread.
⏱ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Red Pepper Feta Dip:
2 large roasted red bell peppers (jarred or freshly roasted, peeled & seeded)
200g (7 oz) feta cheese
2 tbsp Greek yogurt (adds creaminess)
1 tbsp extra virgin olive oil
1 small garlic clove (optional, for mild flavor)
½ tsp dried oregano
½ tsp lemon zest
1 tbsp lemon juice
Pinch of black pepper
For the Roasted Potatoes & Chickpeas:
400g (14 oz) baby potatoes (cut into halves or quarters)
1 cup cooked chickpeas (drained & patted dry if canned)
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp paprika (optional, for color — can skip for non-spicy)
Salt & black pepper, to taste
Instructions
Step 1: Roast the Potatoes & Chickpeas
1. Preheat oven to 200°C (400°F).
2. Spread potatoes and chickpeas on a large baking sheet.
3. Drizzle with olive oil, sprinkle oregano, garlic powder, paprika (optional), salt, and pepper. Toss well.
4. Roast for 30–35 minutes, flipping halfway, until potatoes are golden and chickpeas crispy.
Step 2: Make the Red Pepper Feta Dip
1. Add roasted red peppers, feta, yogurt, olive oil, garlic, oregano, lemon zest, lemon juice, and pepper to a food processor or blender.
2. Blend until smooth and creamy. Taste and adjust seasoning — more lemon for brightness or more yogurt for creaminess.
3. Chill in the fridge for at least 10 minutes to let flavors meld.
Step 3: Assemble & Serve
Spread the dip into a shallow bowl.
Arrange roasted potatoes and chickpeas on the side or partially over the dip.
Drizzle with extra olive oil and a pinch of oregano before serving.
Notes & Tips
Jarred peppers work great if you want to save time — just drain well.
For extra creaminess, blend in 1–2 tbsp cream cheese.
Serve with warm pita bread or fresh veggie sticks for extra dipping options.
Can be made ahead — store dip in fridge up to 3 days; reheat potatoes/chickpeas in the oven to keep crisp.
❓ Frequently asked questions FAQ
Q: Can I make this without a food processor?
A: Yes — mash feta with a fork, finely chop roasted peppers, and mix well for a chunkier texture.
Q: Can I use sweet potatoes instead?
A: Absolutely! Just adjust roasting time — sweet potatoes cook a bit faster.
Q: Is this served warm or cold?
A: The dip is best chilled, but potatoes and chickpeas should be served warm for contrast.
Nutritional Information
Calories: ~280 kcal
Protein: 9g
Carbs: 29g
Fat: 14g
Fiber: 5g
Sodium: ~520mg