Red pepper, almond and feta dip

This recipe was born simply out of wanting a salsa to go with some corn chips, and rustling through what ingredients we had. The result was excellent. You can easily leave out the feta, it just makes it a little creamy. You can make the dip as mild or hot as you want with the chillies.

This dip would go well with bread as a starter, or as a side to fish or barbecued chicken.


  • 4 capsicums (bell peppers) – I used red, but you could use a mix of colours
  • 50g feta (about quarter of a packet) – optional
  • Large handful of whole almonds
  • 1 tsp capers
  • Juice of 1 lemon
  • Chilli flakes to taste (or Tabasco sauce or fresh chillies – something to add a bit of heat)
  • 1 clove of garlic
  • 1 tbsp of extra virgin olive oil
  • Salt and pepper to taste


  1. Remove the seeds from the peppers and pulse in the blender.
  2. Throw the rest of the ingredients except the salt in with the peppers into a food processor and blend until it is largely smooth, with a few chunks.
  3. Taste and add salt as required


Try barbecuing the peppers whole until the skin is blackened. Throw the peppers into a plastic bag to sweet, then remove the skin and seeds. The peppers will now lend the dip a smokey sweet flavour.

Place all ingredients in the blender

And serve

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