July 27th, 2014

Feisty Feta Dip

Our favorite Greek restaurant serves a Feisty Feta Dip that we order every time we eat there. We don’t order appetizers much when we eat out, but this is one we just can’t resist.

Feisty Feta Dip

 

So of course I had to try I’ve tried making it at home. After several attempts, I think I’ve finally got it right!

This dip is a delicious combination of feta cheese, roasted red peppers, artichoke hearts and green onions, with a bit of spice added for good measure.

You could certainly serve it at room temperature, but our favorite Greek restaurant serves it warm (with warm pita bread) and that’s how we enjoy it most too!

Feisty Feta Dip

Best of all, it comes together in about five minutes in your food processor. Just be careful not to pulse it too much.

You still want to see some of those feta crumbles in the dip. And of course you can adjust the heat by using more or less hot sauce and cayenne pepper.

This dip is wonderful with any kind of pita or flatbread, as well as pita chips, whole grain crackers and veggies.

Anytime Greek food is on the menu at our house, this Fiesty Feta Dip is a must! We hope you enjoy it as much as we do.

Be sure to save this Feisty Feta Dip recipe to your favorite Pinterest board for later.

 

Feisty Feta Dip

Feisty Feta Dip

Feta cheese combines with roasted red peppers, artichoke hearts, green onions and hot sauce in this feisty Greek dip.

Ingredients

  • 6 ounces crumbled Feta cheese
  • 1/3 cup coarsely chopped jarred roasted red peppers
  • 1/4 cup coarsely chopped jarred artichoke hearts
  • 2 green onions, coarsely chopped
  • 1-2 cloves garlic, minced
  • 2 teaspoons hot sauce
  • Pinch of cayenne pepper
  • Salt and pepper, to taste
  • 3-4 tablespoons olive oil
  • Warm pita bread, or pita chips, for serving

Instructions

  1. Combine everything except the olive oil in the bowl of a food processor. Pulse a few times until ingredients are well combined.
  2. Add 2-3 tablespoons of the olive oil and pulse a few more times. Add additional olive oil, as needed, until dip reaches desired consistency.
  3. To serve warm, spoon into a microwave safe bowl. Cover and microwave on high for 30-60 seconds, or until warmed through. Serve with pita bread or pita chips.
1 review

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Who Dished It Up First: Inspired by Cafe Athens.

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Comments

  1. Ok. Confession time. Made this for Meatless Monday and served it with pita chips, thick slices of cucumbers fresh from the garden, sauteed whole button mushrooms and zucchini sticks (just a few minutes over med-high heat). Had a nice plate a fresh fruit to counterbalance the sodium. Best Meatless Monday in 3 months! Perfect end to a weekend full of bacon. Lol!

  2. I just had this for lunch at that same restaurant as a recommendation from our waitress. Holy Moly I could drink this stuff! So of course I had to come online tonight and find a copy cat recipe! I can’t wait to make this.
    I love Erika’s post about making this a meatless monday meal. I’m stealing that idea! Thank you for making this!

  3. Papa Gyros was closed today (Sunday) grrrr…!!!!!! My husband, grandson and I had Feisty Feta on our mind. Thought I’d check the internet and lookie here? Voila! Yumm going to store to buy ingredients after we eat. Had to settle for Sams &Gregs. Had a pesto veggie grilled flatbread. Was good but nybtastebuds still want it feisty!

  4. Papa Gyros was closed today (Sunday) grrrr…!!!!!! My husband, grandson and I had Feisty Feta on our mind. Thought I’d check the internet and lookie here? Voila! Yumm going to store to buy ingredients after we eat. Had to settle for Sams &Gregs. Had a pesto veggie grilled flatbread. Was good but my tastebuds still want it feisty!

 

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