Bloody Dip

It looks terrifyingbut tastes divine this Bloody Dip is smoky, creamy, and dangerously good. Made with roasted red capsicum, feta, and a touch of paprika, it's the ultimate Halloween appetizer that'll have everyone dipping… and shivering.

A Dip So Sinister, It's Scary Good

This isn't just any red dip, it's smoky, tangy, and hauntingly rich. Roasted peppers and cherry tomatoes bring depth, while feta adds a creamy bite and walnuts a little crunch. The result? A perfectly balanced dip that's eerie to look at but impossible to resist.

The Bloody Ingredients You'll Need

A few simple things come together to make this dip hauntingly good, rich, smoky, and just the right amount of eerie.

• Red Capsicum: Roasted until soft and sweet, it gives the dip its vibrant color and deep flavor.
• Cherry Tomatoes: Add natural acidity and freshness to balance the richness.
• Feta Cheese: Creamy and salty, it brings everything together with a tangy finish.
• Walnuts: Add a subtle crunch and earthiness that make every bite interesting.

Note: Find the full list of ingredients and measurements in the Recipe Card.

On the stove

Just a few simple steps, a bit of heat, and you'll have a dip that looks straight out of a vampire's feast, smoky, creamy, and devilishly red.

1. Cook the Veggies: Sauté diced red capsicum, cherry tomatoes, garlic paste, and spices in olive oil until soft and fragrant.

1. Build the Base: Stir in tomato paste, water, salt, and pepper. Let it bubble gently until slightly thickened.

1. Blend Until Smooth: Transfer to a blender with walnuts, feta, and a touch of red food coloring for that dramatic hue.

1. Chill and Serve: Pour into a bowl, chill, and serve cold with whatever pairing of your choice.

Want to see how it all comes together? You can See It In Action and follow the full step-by-step.

Serve this smoky, blood-red dip with an eerie assortment of Halloween snacks that'll keep your guests haunting the snack table. Pair it with Cheesy Pumpkin Pull-Apart Breador Crispy Garlic Parmesan Potatoes for a mix of festive and savory. For something heartier, try Baked Meatballs or Crispy Potato Wedgesgood for dipping and sharing under candlelight.

Cook notes

Absolutely. Warm it gently over low heat or in short microwave bursts until just heated through, not boiling.

Goat cheese, ricotta, or even cream cheese work beautifully for a milder flavor and creamier texture.

It has a mild kick from cayenne and smoked paprika, but you can adjust the spice level by adding more or less cayenne.

It will stay fresh for 3 to 4 days when stored in a sealed container.

See It In Action: Step-By-Step

What you need

• 1 tbsp olive oil
• 1 red capsicum/bell pepper diced
• 20 cherry tomatoes
• 1 tbsp garlic paste
• 1½ tbsp smoked paprika
• 1½ tbsp onion powder
• 2 tsp italian herbs
• ¼ tsp cayenne pepper
• ¼ cup walnuts
• 1 tbsp tomato paste
• ½ cup water
• ½ cup feta cheese
• 1 tsp red food colouring optional
• salt and pepper to taste

Method

1. Heat olive oil in a medium saucepan over medium-high heat.
2. Add diced capsicum, cherry tomatoes, garlic paste, smoked paprika, onion powder, Italian herbs, and cayenne pepper. Sauté for about 5 minutes, until the capsicum begins to soften.
3. Stir in tomato paste, water, salt, and pepper. Cook for 5 minutes more until thickened slightly.
4. Transfer the mixture to a blender. Add walnuts, feta cheese, and red food colouring (if using). Blend until smooth.
5. Pour into a serving bowl and refrigerate until ready to serve. Serve cold with Witch Finger Grissini.