Name: Spicy Greek Feta Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 8 oz block feta cheese; 1/4 cup Greek yogurt or cream cheese; 1 roasted red pepper or 1 fresh chili (adjust to taste); 2 tbsp olive oil (plus more for drizzling); 1 tbsp lemon juice; 1 small garlic clove (optional); 1/2 tsp crushed red pepper flakes or more to taste; Salt and black pepper, to taste; Fresh parsley or dill, for garnish (optional)

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Spicy Greek feta dip, also known as tirokafteri, is a bold, creamy spread made with tangy feta cheese and a touch of heat. It’s one of those dips that disappears fast—salty, spicy, and totally addictive. I love serving it with warm pita, fresh veggies, or using it as a sandwich spread.

Why You’ll Love This Recipe

I love how this dip comes together in minutes with just a few ingredients, yet the flavor is anything but simple. It’s salty from the feta, spicy from roasted peppers or chili flakes, and perfectly creamy with a little yogurt or olive oil blended in. It’s the perfect appetizer for gatherings or just a snack I can keep in the fridge. Spicy Greek Feta Dip

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Feta cheese (block-style, not crumbled)
Greek yogurt or cream cheese
Roasted red pepper or fresh chili (for heat)
Olive oil
Garlic (optional)
Lemon juice
Crushed red pepper flakes or fresh chili
Salt and black pepper (to taste)
Fresh herbs like parsley or dill for garnish (optional)

Directions

I crumble the feta into a food processor or blender.
I add Greek yogurt (or cream cheese), roasted red pepper (or chili), olive oil, lemon juice, and a small clove of garlic if I’m using it.
I blend until smooth and creamy, scraping down the sides as needed.
I adjust the seasoning with red pepper flakes, salt, and black pepper to taste.
I transfer the dip to a serving bowl and drizzle with a little extra olive oil. A sprinkle of herbs or more chili flakes on top makes it look beautiful.

Servings and timing

This recipe serves 4–6 as a dip. It takes about 10 minutes to prepare and no cooking time.

Variations

I sometimes use roasted jalapeños or fresh chilies for a sharper heat.
For a tangier version, I add a splash of vinegar or more lemon juice.
A small handful of sun-dried tomatoes adds a Mediterranean twist.
I’ve even added a bit of smoked paprika for a smoky kick.

Storage/Reheating

I store the dip in an airtight container in the fridge for up to 4 days. I stir it before serving again, and let it sit at room temperature for 10–15 minutes so the flavors can shine. It’s best served cold or at room temp—not reheated. Spicy Greek Feta Dip

FAQs

Can I make this dip ahead of time?

Yes, and I prefer to. The flavors meld and deepen after a few hours in the fridge.

Can I use crumbled feta?

I recommend block feta for better texture and flavor, but crumbled works in a pinch.

Is this dip really spicy?

It can be, depending on how much chili or pepper I use. I start small and adjust to my taste.

Can I freeze this dip?

No, it doesn’t freeze well—the texture becomes grainy. I always make it fresh and refrigerate any leftovers.

What’s the best way to serve it?

I serve it with warm pita bread, crackers, or sliced cucumbers. It’s also amazing in wraps or as a sandwich spread.

Conclusion

Spicy Greek feta dip is one of my favorite appetizers—bold, creamy, and so easy to make. Whether I serve it at a party or snack on it through the week, it’s always a crowd-pleaser that packs a punch of flavor in every bite.