Spicy Greek Feta Cheese Dip (Printable Version)

Zesty whipped feta blended with spicy peppers, Greek yogurt, and olive oil for a creamy, bold Mediterranean dip.

# 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
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 together with a fork or pulse in a food processor until the dip is creamy but maintains a slightly chunky texture.
03 - Add olive oil, lemon juice, dried oregano, and black pepper. Mix until thoroughly combined. Taste and adjust seasoning or heat level as preferred.
04 - Transfer to a serving bowl. Drizzle with additional 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 Advice:

01 -
  • This dip comes together in literally ten minutes but tastes like you spent hours perfecting the balance of tangy, spicy, and creamy flavors
  • It is incredibly versatile and works as a party dip, sandwich spread, or even a sauce for grilled meats and roasted vegetables
02 -
  • The dip actually tastes better after sitting for an hour in the refrigerator, which gives the flavors time to meld and develop deeper complexity
  • If you are sensitive to spice, start with half a pepper and gradually add more until you reach your comfort level
03 -
  • Room temperature ingredients blend together much more easily, so take your feta and yogurt out of the fridge about fifteen minutes before starting
  • If you have time, roast your chili pepper under the broiler until the skin blisters for a smoky depth that takes this dip to another level entirely

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