One of the trickiest moments on keto is when that sudden little hunger hits—especially if you want to snack without going overboard on calories or carbs. That’s when light veggies come to the rescue: think cucumber, Japanese radish (daikon), celery, kohlrabi, or zucchini. They’re crunchy, fresh, and you can eat a lot without any guilt or sugar spike.
The best way to keep these veggies from getting boring? Dip them in something aromatic and creamy! This simple trick turns the most ordinary snack into a true treat. Today I’ll show you my favorite Greek roasted red pepper and feta dip—thick, creamy, full of flavor, perfect for a quick hunger fix or for serving at any occasion.
Ingredients:
- 2 large red bell peppers
- 150 g feta cheese (or another salty, firm Balkan-style cheese such as sirene, bryndza, or telemea)
- 2–3 garlic cloves (roasted together with the peppers, in their skins)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano or thyme
- Freshly ground black pepper
- Optional: a pinch of chili powder, a handful of fresh herbs (e.g. parsley, chives), a bit of lemon zest
Instructions:
- Preheat your oven to 200°C (390°F). Cut the peppers in half and remove the seeds. Place the peppers skin-side up on a baking tray lined with parchment paper.
- Place the unpeeled garlic cloves next to the peppers.
- Drizzle everything with two tablespoons of olive oil and roast for about 30 minutes, until the peppers are well charred and the skin is blackened in spots.
- Now you have two options:
- If you want it faster, blend the peppers together with their skins.
- If you have a bit more time, transfer the peppers to a bowl, cover with plastic wrap or a plate, wait 5 minutes, and peel off the skins for a super creamy dip.
- Squeeze the roasted garlic out of the skins.
- Add everything to a blender: roasted pepper (with or without skin), soft garlic, feta (or other cheese), lemon juice, oregano or thyme, and add 1 tablespoon olive oil.
- Blend into a creamy dip. You can leave it a little chunky or blend it completely smooth—however you like.
- Taste and season with pepper and salt if needed (feta and Balkan cheeses are usually salty enough).
- Serve chilled with crunchy vegetables, low-carb bread, as a side to meat or fish. It also works great with chips—it’s the perfect way to bring together keto eaters and carb lovers at one table. One dip, everyone enjoys what they like!
- Store in the fridge for up to 4 days—the flavors get even better as it sits!
Tips for the perfect red pepper & feta dip:
- Roast the peppers until nicely charred. The more blackened spots, the more flavor.
- Don’t skimp on olive oil! It makes the dip silky and creamy.
- Roast garlic in its skin—this prevents burning and adds sweetness.
- Experiment with herbs—oregano, thyme, and parsley all work great.
- For a spicy version, add a pinch of chili powder.
This is the kind of dip that always gets the bowl licked clean—no matter if you go for the express or ultra-smooth version.
Let me know how it turned out—I’d love to hear your twist!
– with flavor, Pozi von Cuks
