Spicy Greek Feta Cheese Dip (Printable View)
Creamy whipped feta blended with spicy peppers, Greek yogurt, and olive oil for a zesty Mediterranean dip.
# What You'll Need:
→ Dairy
01 - 7 oz feta cheese, crumbled
02 - 3.5 oz Greek yogurt (full-fat preferred)
→ Vegetables & Peppers
03 - 1 medium red chili pepper, deseeded and finely chopped (or 1–2 roasted hot red peppers)
04 - 1 small garlic clove, minced
→ Pantry
05 - 2 tbsp extra-virgin olive oil
06 - 1 tbsp freshly squeezed lemon juice
07 - ½ tsp dried oregano
08 - Freshly ground black pepper, to taste
→ Garnish (optional)
09 - Extra olive oil
10 - Crushed red pepper flakes
11 - Chopped fresh parsley
# How-To Steps:
01 - In a medium bowl, combine crumbled feta, chopped chili pepper, minced garlic, and Greek yogurt.
02 - Mash together with a fork or pulse in a food processor until the dip is creamy but still slightly chunky.
03 - Add olive oil, lemon juice, oregano, and black pepper. Mix until well combined. Taste and adjust seasoning or heat as desired.
04 - Transfer to a serving bowl. Garnish with a drizzle of olive oil, red pepper flakes, and fresh parsley if desired. Serve immediately with warm pita bread, crudités, or as part of a mezze platter.
# Expert Advice:
01 -
- Ready in ten minutes flat but tastes like something that simmered for hours
- The heat hits first, then the creamy feta and yogurt smooth everything out perfectly
- Works as a dip, spread, or sauce pretty much anywhere you need bold flavor
02 -
- Room temperature feta blends much more easily than cold straight from the fridge
- Letting the dip rest for 15 minutes before serving allows the flavors to marry and mellow
- The heat level will increase slightly as it sits, so start milder than you think you need
03 -
- Use a food processor if you want a restaurant-smooth consistency, but remember that overprocessing can make the feta grainy
- If your feta is very salty, reduce or skip adding any additional salt to the mix