Spicy feta dip (also known as tirokafteri), is an amazing Greek dip which is creamy and spicy and tangy! It’s wonderful as part of a Greek or Mediterranean meze spread, along with favorites like hummus and baba ghanoush. Or you can make it as a sauce for grilled meats and vegetables! Best of all, this yummy cheese dip only takes a few minutes in a food processor to whip up.
Spring is on its way here, and with that comes Easter and Memorial Day and summer bbqs. All reasons to get together, party, and eat yummy food. Which means you need to step up your party food game and I have just the dip for you.
Spicy Feta Dip
A while back I was in the mood to work on some Greek meze recipes and one of my ideas to try was a spicy Greek dip. I figured it would be easy – get some feta, olive oil, banana peppers, and garlic. Whir it all together and done! Not so much. 🙁
While the dip had potential, it was WAY too salty and not nearly spicy enough. What to do? Well, I looked back at my grilled Greek burgers with their awesome feta yogurt sauce, and thought that is the way to go. Add some proper HOT peppers (jalapenos!) and more feta and that would be the dip!
It turns out that the perfect dip has equal amounts of feta and yogurt to provide the balance of creamy, tangy, and salty; one pickled jalapeno plus some of the pickling juice for spice and extra tang; and a little garlic and olive oil to round things out.
With this recipe I have a dip I’m happy to put out at any party or just whip up at a moment’s notice for dinner! 🙂
How do you make spicy feta dip?
To make spicy feta dip combine Greek yogurt, feta, garlic, olive oil, and hot peppers in a food processor. Puree until smooth and whipped. Serve topped with crumbled feta, chopped hot peppers, and olive oil.
I usually have a lot to say about how to make the recipe and all sorts details to share so you can make it the best, but this feta cheese dip is just that easy! Add to processor, process, DONE. You can eat it now or keep it for a few days in the fridge. How great is that?
Okay, I do have a few thoughts to share…
How long does spicy feta dip keep?
You can make this feta cheese dip up to 3 days ahead. Put the dip into a sealed container and store in the refrigerator.
One note – The dip will become much stiffer when chilled. If you prefer a softer dip, let it stand out on the counter for about an hour before serving.
What do you serve with spicy feta dip?
- Raw vegetables: such as cucumber spears, carrots, sliced bell peppers, and radishes
- Pita bread: brush the pita with a little olive oil and toast in a skillet for a few minutes on each side then cut into wedges
- Grilled meats and vegetables: the dip also makes a great sauce for grilled foods such as kebabs
- Other meze: such as hummus, crispy Greek meatballs, falafel, and more
If you try my recipe for Greek Spicy Feta Dip, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
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– Happy Eating, Annemarie
Hot and spicy feta dip is a tasty party appetizer which is also quick and easy to make! This whipped, creamy dip is a perfect addition to a crudites platter or as a spread for grilled meats. Have it as part of a Greek or Mediterranean meal.
- 1 cup plain Greek yogurt, whole milk or 2%
- 1 cup crumbled feta cheese
- 1 medium clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1-2 tbsp pickled jalapeno slices sliced
Add all ingredients to the bowl of food processor. Sprinkle in a few drops of the jalapeno pickling juice.
Blend until dip is smooth. Taste and add more pepper or pickling juice as needed.
Serve with crudites or pita bread. If you wish, top the dip with some crumbled feta, olive oil, or chopped pickled jalapenos.
- Paprika: I added a little paprika to the top of the dip for color. Just a pinch sprinkled over the bowl is enough.
- Jalapenos: I used pickled, sliced jalapenos since I wanted the hot pepper plus the vinegar in the peppers to flavor the dip.