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This Mediterranean Roasted Red Pepper Dip recipe (a.k.a Muhammara recipe) is the perfect midday snack. It pairs well with whole-grain crackers or pita, and it’s great for sharing with friends and family.
Roasted red peppers, diced red onions, and creamy feta cheese are stirred together to create an easy dip. Whole-grain pita chips are the perfect vehicle for scooping up every last drop.
What Is Muhammara?
Traditionally, Muhammara is a spicy dip made with red bell peppers, walnuts, pomegranate molasses, and breadcrumbs. The dip originates in Syria.
That said, this is not a traditional recipe for Muhammara. It doesn’t call for bread crumbs or walnuts. I switched a few of the ingredients to suit what I had on hand in my kitchen. So, if you are familiar with Muhammara, this is similar but not exactly the same. It is, however, still a spicy, delicious dip made with roasted red peppers.
What To Serve With Roasted Red Pepper Dip?
There are a lot of things you can do with this dip. Not only can you serve it with a lot of things, but you can use it as a condiment on lots of things as well. Here are just some of the ways you use this dip:
- With cheese and crackers.
- With veggies like cucumber, tomatoes, bell pepper, celery, and carrots. Put it on a sandwich, inside a quesadilla, or a breakfast burrito.
- Put this on a mezze platter with tons of Mediterranean goodies for yourself or for a group.
Dip Garnish Options
- Slice Kalamata olives
- Feta cheese crumbles
- Minced garlic
- Minced red onion
- Sliced green onions
- Fresh, chopped parsley
- Extra virgin olive oil
Building A Mezze Platter
A mezze platter is a bit like a charcuterie board. It consists of many different small dishes of items that can be eaten as an appetizer or light meal. It’s a collection of things that can be eaten alone or together. For example, small bowls filled with:
- This dip
- Pomegranate molasses
- Raw vegetables
- Small chunks of chicken made with Mediterranean spices
- Feta cheese
- Pita bread
- Baba ganoush
- Marinate vegetables
- Grilled Halloumi
- Artisanal breads
About The Ingredients
Red bell peppers – Get the largest peppers you can find. If you can only find small or medium peppers, use a third pepper.
Crumbled feta cheese – This can be cow feta, goat feta, or sheep feta. Whichever feta you like best is the one you should use.
Greek yogurt – Any yogurt will work, but Greek yogurt will give you the thickest, dip-like texture.
Extra virgin olive oil – Use a good quality oil for this. The better the quality, the healthier it is. Very cheap olive oil is often mixed with other oils.
Garlic cloves – Use as many cloves as you want. The recipe is just a suggestion. Add garlic with your heart and soul.
Lemon juice – Fresh squeezed is best, but bottled will work as long as it’s 100% juice.
Cayenne pepper – This is optional but tasty. You can also use crushed red pepper flakes if you prefer those. Traditionally, this dip is made with Aleppo pepper flakes. A good substitute for that is usually red pepper flakes. I didn’t have the former, and I was out of the latter. So, I settled with cayenne pepper. Use what you feel is right here.
Salt and pepper – To taste.
Fresh parsley or basil – Optional for garnish.
Pita bread, sliced veggies, or crackers – For serving.
How To Make Mediterranean Roasted Red Pepper Dip
Choose your cooking method for the peppers and roast them. (see options below)
Once the peppers have cooled slightly, remove the skins, stems, and seeds.
Gather and measure all your ingredients.
Add all the ingredients to a food processor and blend until everything is smooth. You can adjust the consistency by adding more olive oil or Greek yogurt if desired. Taste and blend in salt and pepper as needed. Make any adjustments you’d like to make here.
Transfer the dip to a serving bowl. Drizzle a bit of olive oil on top and garnish with chopped fresh parsley or basil.
Serve the Mediterranean Roasted Red Pepper and Feta Dip with pita bread, sliced vegetables, or crackers. It’s delicious when served at room temperature or slightly chilled.
How To Roast Peppers In The Oven
You can’t bake them in the oven exactly. You have to use a broiler. If you have one, this is how you use it.
Broiler Method: If you have a broiler, you can use it to roast the red peppers. Place the peppers on a baking sheet lined with parchment paper and position the rack in the oven so that the peppers are about 4-6 inches from the broiler. Broil the peppers, turning occasionally, until the skins are charred and blistered. Then, proceed with the sweating process to peel the skin off.
How To Roast Peppers On The Stovetop
If you have a gas stove, it’s very easy to roast peppers over the flame. You just have to use a little caution so you don’t burn yourself. Tons are a necessity.
Gas Stovetop Method: Using tongs, place the red peppers directly over a gas flame on the stovetop. Rotate them occasionally until the skin is charred and blistered all over. This method gives the peppers a nice smoky flavor. Once done, transfer the roasted peppers to a bowl and cover them with plastic wrap or seal them in a plastic bag to allow them to sweat, making it easier to peel the skin off.
How To Roast Pepper On A Grill
If you have a grill, you can roast pepper that way too. Here’s how:
Grill Method: Preheat your grill to medium-high heat. Place the whole red peppers directly on the grill grates. Grill the peppers, turning occasionally, until the skins are charred and blistered. Once roasted, transfer the peppers to a bowl, cover, and let them sweat before peeling.
Remember to use tongs when handling the hot peppers. If you wish, you can place them while hot out of the oven in a bowl covered with plastic wrap or in a sealed plastic bag after roasting to steam them, making it easier to remove the skins.
Storing Mediterranean Roasted Red Pepper Dip
This dip can be stored in an airtight container in the fridge for up to 3-4 days. Before serving, let it come to room temperature if it has been chilled.
Freezing is not recommended for this dip.
More Homemade Dip Recipes
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Mediterranean Roasted Red Pepper Dip Recipe Card
Mediterranean Roasted Red Pepper Recipe
- 1 Food processor
- 2 large red bell peppers
- ½ cup crumbled feta cheese
- ¼ cup Greek yogurt
- 2 tbsp. extra virgin olive oil
- 2 large garlic cloves (minced)
- 1 tbsp. lemon juice
- ¼ tsp. cayenne pepper or to taste
- ½ tsp. ground cumin
- salt and pepper to taste
- Chopped fresh parsley or basil for garnish
- Pita bread, sliced veggies, or crackers for serving
- Choose your cooking method for the peppers and roast them. (see options below)
- Once the peppers have cooled slightly, remove the skins, stems, and seeds.
- Gather and measure all your ingredients.
- Add all the ingredients to a food processor and blend until everything is smooth. You can adjust the consistency by adding more olive oil or Greek yogurt if desired. Taste and blend in salt and pepper as needed. Make any adjustments you'd like to make here.
- Transfer the dip to a serving bowl. Drizzle a bit of olive oil on top and garnish with chopped fresh parsley or basil.
- Serve the Mediterranean Roasted Red Pepper and Feta Dip with pita bread, sliced vegetables, or crackers. It's delicious when served at room temperature or slightly chilled.