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Roasted pepper and feta spread

Makes 1 quart Servings
Makes 1 quart Servings


  • 1/2 Spanish or sweet onion, thickly sliced
  • 1/2 Extra-virgin olive oil
  • 1/2 Kosher salt and cracked black pepper
  • 1 cup crumbled feta cheese
  • 2 cup fire-roasted red bell peppers, home roasted or store-bought, cut into strips
  • 2 cup pepperoncini (pickled yellow peppers) to taste, sliced
  • 1/2 teaspoon dry Greek oregano
  • 2 pinch ground coriander
  • 2 pinch ground cumin
  • 4 pinch small, picked sprigs parsley
  • 4 pinch small, picked sprigs dill
  • 1 tablespoon snipped chives or scallion greens, sliced
  • 1/2 teaspoon dried lemon zest
  • Chef notes

    This traditional roasted pepper and feta spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudites or potato chips.


    Baking Directions:

    Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.In a food processor, combine all the remaining ingredients and process until very smooth. Taste for seasoning but be careful not to add too much salt, as the feta is very salty.