Roasted Sweet Pepper Dip with Sour Cream and Feta

This Roasted Sweet Pepper Dip (or spread) with sour cream, feta, smoked paprika, and thyme is an easy and tasty recipe. Enjoy it with some rustic bread, serve fresh vegetables for dipping, or as a side with your grilled foods.

Hello, folks! How are you doing? I hope you all had a wonderful weekend, and this new week has been treating you well. I know, it’s Monday, we all can relate.

But I have some good news for you. First, next weekend is only in four days. Secondly, I have something utterly delicious for you. I am talking about this Roasted Sweet Pepper Dip.

Roasted Sweet Pepper Dip

I was inspired to make this spread after trying Ajvar – Balkan Pepper Spread (Roasted pepper eggplant spread) while visiting Croatia. (Which was so good – I need to make it again!) There are many similar recipes around the world especially in the Mediterranean area.

First, you need to roast sweet peppers. If you have a grill, that’s an excellent alternative as grilling will introduce even more smokiness. Next, peel the cooled peppers and combine them with the sour cream, feta, smoked paprika, and thyme. Blend using a regular food processor or an immersion blender. That’s really it.

Flavour and Texture Profile

This spread is so rich and creamy, yet relatively light.

The main flavour comes from the sweetness of the peppers, with feta adding the necessary saltiness and character. Next, there’s a hint of smokiness coming from the roasted peppers and smoked paprika. The smoked flavour will be more prominent if you grill the peppers and use more smoked paprika.

Lastly, sour cream rounds off the flavours by introducing a subtle tang and making it smooth and well-balanced. And thyme adds some freshness.

Additions and Variations

I simply serve this Roasted Sweet Pepper Dip with a little drizzle of extra virgin olive oil and fresh thyme. You can add even more exciting toppings for a complex flavour and texture. Think of a drizzle of tahini or sprinkle it with some roasted seeds or chopped nuts. Play with fresh herbs, too. Fresh basil, marjoram, or oregano will work nicely.

For a healthier version, swap sour cream for plain or Greek yogurt.

If you would like to have a more pronounced smoky and spicy kick, you can add a little smoked chipotle powder. Lastly, you can play with different varieties of peppers, i.e., think of adding one or two chipotle peppers or one jalapeno.

More Dip Recipes You Should Try This Summer

• Lavender Tomato Chickpea Spread
• Sun-Dried Tomato Lavender Spread
• Chive Sour Cream Dip

I hope you like this dip, and you will try it. If you make it, please let me know in the comment section of this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Roasted Sweet Pepper Dip with Sour Cream and Feta

Recipe by Ben | Havocinthekitchen

This Roasted Sweet Pepper Dip (or spread) with sour cream, feta, smoked paprika, and thyme is an easy and tasty recipe.

Course: Cheese Dips and SpreadsDifficulty: Easy

5.0 from 1 vote

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Servings

6-8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 4-5 large sweet peppers

• 1/4 cup (60 g.) full-fat sour cream

• 1/3 cup (80 g.) feta, crumbled

• 1 tsp. (5 g.) smoked paprika

• 3-4 springs thyme, leaves, plus more for serving

• olive oil, optional, for serving

Directions

• Preheat the oven 200 C (400 F). Line a large baking pan or sheet with foil or parchment paper (for easy clean up).
• Cut the peppers in half lengthwise. Remove the seeds and white membranes. Place the peppers cut-side down on the prepared baking pan. Place the pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. 
• Remove the peppers from the oven, place them in a large bowl, and cover with plastic wrap, tea towel or large plate. Let sit for about 10 minutes or until easy to handle. When cool enough to handle, remove the skin and discard.
• Combine the peppers with the sour cream, feta, smoked paprika, and thyme. Using a processor or immersion blender, puree until the desired consistency. To make it thinner and smoother, you can add more sour cream. Try and season more as desired.
• Serve drizzled (if desired) with olive oil and extra thyme. The leftovers will stay fresh in an air-tight container for up to 4 days. Enjoy!