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Bowl of paprika feta dip in a dish. Topped with crumbled feta, basil, chili flakes and sliced bread.

Paprika and Feta Dip

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: serves 8
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Mediterranean


This Greek style paprika feta recipe is made from roasted peppers, greek yoghurt and garlic. It’s a delicious and easy to make appetiser rich in flavour that your friends will love!




  • 2 large (roasted red capsicums (bell peppers)
  • 1 cup (150g) feta cheese
  • 1 teaspoon minced garlic
  • 1 tablespoon paprika
  • 1/2 teaspoon chili flakes
  • 1 tbsp extra virgin olive oil 
  • 1/3 cup greek yoghurt
  • 2 tablespoons lemon juice

To serve:

  • Extra feta cheese
  • chili flakes
  • Fresh basil
  • Crusty bread (like sourdough or baguette)


  1. In the bowl of your food processor, combine the capsicum, yoghurt, feta, olive oil, lemon juice, paprika, minced garlic, and a dash of chili flakes.
  2. Process until the mixture is orange, slightly chunky, and you no longer see any big chunks of feta. Don’t overdo it; small bits of feta are good and over-processing this dip will make it gritty. Taste, and add additional chili (up to ¼ teaspoon more) if you want it to be extra spicy. Blend briefly to combine.
  3. Transfer the mixture to a serving bowl. Top with extra crumbled feta cheese, sprinkle with red pepper flakes and fresh basil if desired. Serve immediately, or cover and refrigerate for later. 


  • To store: This dip will keep in the fridge for about 4-5 days, in an airtight container.

Keywords: paprika, feta, bell peppers, capsicum, dip