Roasted Halloumi and Piquant Pepper Dip

Name: Roasted Halloumi and Piquant Pepper Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 10 oz (280 g) halloumi cheese, cut into ¾-inch (2 cm) cubes, cut into ¾-inch (2 cm) cubes; 1½ lbs (680 g) fresh red bell peppers, seeded and cut into 1-inch (2.5 cm) pieces, seeded and cut into 1-inch (2.5 cm) pieces; 4 cloves (18 g) garlic cloves, minced, minced; 4 tbsp (60 ml) extra-virgin olive oil; 1½ tsp (3 g) dried oregano; ¼ tsp (½ g) red pepper flakes; 1 medium (50 g) lemon, juice and zest, juice and zest; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, smoky dip featuring roasted red peppers and crispy halloumi cheese, finished with a bright lemon edge and fragrant oregano. The halloumi adds a creamy texture and salty depth, while the peppers provide sweetness and char. Inspired by Cypriot flavors, this dip is best served warm with crusty bread, pita, or fresh vegetables.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Halloumi has a high melting point, so it will soften but hold its shape when roasted—this is intentional.
Have all ingredients prepped and ready before you start roasting.
If using jarred roasted peppers, drain them well and pat dry to remove excess liquid.

1
Prepare the sheet panOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- On a large rimmed baking sheet, combine the halloumi cubes, red pepper pieces, minced garlic, and olive oil.
- Toss gently but thoroughly until everything is well coated with oil.
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Tip: Use two large spoons or a spatula and wooden spoon to toss gently—you want to keep the halloumi cubes intact, not break them apart.
2
Season and roast
- Sprinkle the oregano, red pepper flakes, and a pinch of salt and black pepper over the mixture.
- Toss gently once more to distribute the seasonings evenly.
- Spread the mixture in an even single layer on the baking sheet.
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Tip: Spread ingredients in a single layer so the halloumi and peppers roast evenly and the edges caramelize slightly.
3
Roast until goldenOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Roast for 20–25 minutes, stirring once halfway through, until the halloumi is golden and slightly crispy at the edges, and the red peppers are softened with charred spots.
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Ready when: Halloumi is golden with crispy edges; peppers are soft with charred spots
Tip: Don't skip the midway stir—it ensures even browning. The halloumi should look lightly golden, not dark brown.
4
Cool and finish
- Remove the baking sheet from the oven and let the mixture rest for 5 minutes to cool slightly.
- Transfer the roasted halloumi and peppers to a medium bowl.
- Stir in the lemon juice and lemon zest.
- Taste and adjust the seasoning with salt and black pepper as needed.
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Ready when: Mixture is warm and flavors are balanced
Tip: The dip will continue to release moisture as it cools—if it becomes too wet, drain off excess liquid before serving.

Good to know

Tips

This dip is best served warm, straight from the oven or reheated. The halloumi's creamy texture shines when warm; it hardens slightly when cold.
Pair with warm pita bread, crusty sourdough, or fresh vegetables like cucumber, celery, or cherry tomatoes for dipping.
For a less spicy version, reduce or omit the red pepper flakes. For more heat, add an extra pinch and use hot pepper instead of mild.
Don't worry if the halloumi doesn't fully melt—it's meant to stay chunky and provide creamy bites throughout the dip.

Make ahead

Roast the halloumi and peppers up to 1 day ahead; store in an airtight container in the refrigerator. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or in a skillet over medium-low heat, stirring occasionally. Add the lemon juice and zest just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months; thaw in the refrigerator overnight and reheat as directed above. The texture is best when served warm.

Substitutions

halloumi cheese, cut into ¾-inch (2 cm) cubes → Feta cheese, crumbled into large pieces. Feta will break down more during roasting and create a creamier dip; reduce roasting time to 15–18 minutes and stir more frequently.
fresh red bell peppers, seeded and cut into 1-inch (2.5 cm) pieces → Roasted red peppers from a jar (about 2 cups / 480 ml). Drain and pat dry very well. Roast with halloumi for only 12–15 minutes since they're already cooked and just need to warm and meld with the cheese.
dried oregano → Fresh oregano leaves, finely chopped (use 1 tbsp / 3 g). Add fresh oregano after roasting, in the final step, to preserve its bright flavor.
red pepper flakes → A pinch of cayenne pepper or ½ tsp freshly ground black pepper. Cayenne provides heat; black pepper adds bite without spice. Adjust to your heat preference.