Spicy Greek Feta Cheese Dip (Printable Version)

Creamy feta blended with spicy peppers and Greek yogurt for a zesty Mediterranean dip. Perfect with pita bread or as a flavorful spread.

# What You 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

09 - Extra olive oil for drizzling
10 - Crushed red pepper flakes
11 - Chopped fresh parsley

# How to Make It:

01 - In a medium bowl, combine crumbled feta cheese, chopped chili pepper, minced garlic, and Greek yogurt.
02 - Mash ingredients together with a fork or pulse in a food processor until creamy but slightly chunky.
03 - Add olive oil, lemon juice, oregano, and black pepper. Mix thoroughly and adjust seasoning or heat level to preference.
04 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with red pepper flakes and fresh parsley if desired.
05 - Serve immediately with warm pita bread, fresh vegetables, or as part of a mezze platter.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but tastes like something that required hours of technique
  • The heat level is completely customizable so you can make it as mild or wild as your guests prefer
  • It keeps beautifully for days and actually gets better as the flavors meld together
02 -
  • The dip thickens as it sits in the refrigerator, so if you make it ahead, thin it with a spoonful of yogurt or olive oil before serving.
  • Different feta brands have wildly different salt levels. Always taste before adding any additional salt to the mixture.
03 -
  • If your feta is very crumbly and dry, soak it in milk for 30 minutes before starting. This rehydrates the cheese and makes for a creamier final dip.
  • Let the finished dip sit at room temperature for at least 15 minutes before serving. The cold dulls the heat and the flavors need that warmth to really open up.

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