clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Red Pepper and Feta Dip

Red Pepper and Feta Dip

  • Author: hungrygirlinqueens


Creamy, sweet and salty red pepper dip made with roasted red peppers, feta, pomegrnate molasses, balsamic vinegar and walnuts. 


  • 3 medium red bell peppers
  • 1/2 cup breadcrumbs 
  • 1/2 cup walnut halves
  • 5 cloves of garlic
  • 2 teaspoons lemon juice
  • 2 tablespoons pomegranate molasses 
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1/2 tablespoon red pepper flakes 
  • 1 tablespoon aleppo flakes
  • 1 teaspoon ground cumin
  • 3 tablespoon olive oil
  • 1/2 cup feta


  1. Place red peppers on a baking sheet and coat with 1 tablespoon of olive oil and roast at 425 degrees for 50-60 minutes or 400 degrees for 20-30 minutes in the airfryer.
  2. Take the peppers out of the oven and place in a medium bowl and cover with foil and let cool. The steam that builds up allows the skin to be removed easily. 
  3. Once the peppers have cooled, remove the skin and discard along with stems and seeds.
  4. Place roasted peppers and all other ingredients into a food processor and blend until smooth. 
  5. Garnish with a little extra aleepo flakes and olive oil.