Chef Diane Kochilas’ Greek Feta & Red Pepper Dip

Greek Feta & Roasted Pepper Spread

Tonight I roasted some peppers and made Diane Kochilas’ Greek Feta & Red Pepper Dip. Chef Diane is an internationally-known cookbook author, food writer, culinary teacher and consultant. She has written 18 books on Greek and Mediterranean cuisine.

Roasted Peppers 1

Roasting peppers is easy. I did it on my grill. Just let them get blackened on all sides.

Roasted Peppers 2

It will take several minutes on each side.

Cover Roasted Peppers

Once they are blackened put them in a bowl and cover them tightly with foil or cling wrap. Let them sit in their steam for 5 – 10 minutes.

Greek Feta, lemon, oregano & tabasco

While the peppers are steaming, get together the ingredients to be combined in a small food processor. 6 oz. of feta, lemon, oregano, hot sauce and extra virgin olive oil.

Roasted Peppers steamed 10 min

The peppers need to cool and then peel off the blackened skin. It should come off easily.

Skin peeled roasted peppers

Slice the peppers so you can lay them flat and remove the seeds.

Blend feta, peppers, lemon, EVOO

Blend the feta, 1 red pepper, lemon, oregano, hot sauce and extra virgin olive oil until smooth. The dip is great with pita bread or pita chips. Let me know if you like it.

Roasted Peppers & olives

I also made a salad with the rest of the roasted peppers by slicing them in long strips and adding a minced large garlic clove, sliced large olives and extra virgin olive oil. Enjoy!

Chef Diane Kochilas' Greek Feta & Red Pepper Dip
Prep time
Cook time
Total time
Roasted red pepper and feta cheese dip
Recipe type: Appetizers / Spreads & Dips
Serves: 6-8
  • Roasted red pepper
  • 6 oz. of feta cheese
  • juice from ½ lemon
  • 1 tsp fresh oregano
  • ½ tsp hot sauce or to taste
  • Extra virgin olive oil
  1. Roast red pepper
  2. Once blackened put in a bowl
  3. Cover tightly with foil or cling wrap 5 – 10 minutes
  4. Blend feta, red pepper, lemon, oregano and hot sauce in processor
  5. Add extra virgin olive oil until smooth
See photos from my blog post for more details


Recipe of the week: Skordalia

Do you like garlic? This dip is for the serious garlic lover.

6 cloves of garlic
2 cups cold mash potatoes (instant work fine)
1 cup extra virgin olive oil
1/4 cup of vinegar
1/4 cup of water (optional – for consistency)
Salt and pepper to taste

Peel the cloves of garlic and grate/mash/pound/food process (your favorite method) into pulp. Add garlic to a mixing bowl. Add the mashed potatoes and blend thoroughly.  Add the olive oil, vinegar and water (if needed) alternately, a little at a time and stir. Continue mixing, stirring briskly until smooth. Salt and pepper to taste and stir again until well blended. Cover and stir in refrigerator until serving. Great on bread, as a dip for vegetables or bread sticks.

This recipe is from Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956