Spicy feta dip is one of our standing orders when we visit a Greek taverna. It consists mainly of feta cheese and red chili peppers and there are a multitude of ways to prepare this recipe. Part of the fun is tasting each taverna’s interpretation. From using different types of chilis, to incorporating small pieces of diced cucumber and bell pepper, the opportunities to be creative with this dip seem endless. The key is to use your favorite feta and just enough chilis such that the heat is noticeable but not unpleasantly hot. Served with bread or pitas, this dip is a wonderful addition or alternative to the ever-popular tzatziki.
Ingredients
- 2 whole chili peppers
- 10 ounces feta cheese
- 1/2 cup Greek yogurt
- 3 teaspoons white wine vinegar
- 1 tablespoon extra virgin olive oil
Preparation
- Heat the oven to 400 degrees
- Wash the chili peppers and bake in the oven for approximately 20 minutes, turning them after 10 minutes, until the chili peppers are slightly chard on both sides
- Remove the chilis from the oven, wrap loosely in foil, and let cool for 15 minutes
- Peel off the skin from the peppers and remove the seeds. For this step, be sure to handle with care or use some cooking cloves to prevent the capsaicin (what gives the chili its heat) from getting stuck under your nails and around your cuticles
- In a separate bowl, stir together the finely crumpled feta, Greek yogurt, extra virgin olive oil, and white wine vinegar
- Crush or mince the flesh of the peeled and deseeded chili peppers. Another option is to combine the peppers with the other ingredients in a blender and blend them together. This will produce a smoother texture than hand mixing
- To ensure that the dip has just the right amount of spiciness, you can gradually incorporate the chili past, tasting it along the way. Depending personal preference, you may decide to add more or less than the two chili peppers listed in this recipe
- Serve as is or refrigerate. The dip will keep for 3-5 days
