Four-Pepper Feta and Yogurt Dip

This easy dip uses the power of four different kinds of peppers to build layers of spicy, sweet flavor on top of the salty tang of creamy feta cheese and Greek yogurt.

Four-Pepper Feta and Yogurt Dip

Peppers aren't all about spice - different kinds of peppers have different flavor qualities, which this dip takes great advantage of with four kinds of peppers. You're all familiar with the red bell pepper, I'm sure - this dip uses a roasted version of it, bringing out its sweetness and adding smoke with the roasting process, which you can easily do yourself at home! The second pepper used is Vanns Aleppo-Style Chili Flakes, which brings a moderate heat and a hint of cumin undertones. The third pepper is Vanns Urfa Chili Pepper, which is hotter and earthier than Aleppo-Style Pepper, and which has fruity undertones. And the final pepper is Vanns Smoked Spanish Paprika, which, as you might be able to tell from the name, adds a savory smokiness. 

Blend all four of these peppers with salty feta and creamy, tangy Greek yogurt, and you have a winning dip. And now that you know the flavor profiles of the different peppers, you can alter the proportions to your taste!


Spices used in this recipe

Aleppo Style Chili Flakes
Urfa Chili Pepper
Paprika, Smoked Spanish
Salt, Kosher



  1. If using the jarred roasted red pepper, skip to step 3. If using the raw bell pepper, first, roast the bell pepper. If you have a gas stove, you can place it directly on the burner over medium-high heat and roast it over the flames, turning it with tongs every few minutes, until it is completely blackened. If you don’t have a gas stove, crank your broiler to high and broil the pepper on a foil-lined baking sheet, turning every few minutes, to achieve the same blackened effect. Allow the pepper to cool in a bowl covered with plastic wrap or a plate -- the steam will help you to remove the skin.
  2. Once cool, remove the blackened skin and rinse the pepper under running water to make sure all the black bits are gone. Remove the stem and seeds and roughly chop.
  3. Place the pepper and the rest of the ingredients in the bowl of a food processor and blend until smooth and evenly combined. Taste for seasoning and adjust as you like -- more chili adds heat, more paprika adds smoke, more lemon adds brightness.
  4. Serve as an appetizer with crudites, slices of warm pita, or pita chips. Dollop on a pile of scrambled eggs in the morning, or spread on a sandwich in the afternoon.

Serves 4. 

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