Name: Spicy Greek Feta Dip recipe
Ingredients: Greek Feta Cheese: 8 ounces (about 225 grams), preferably in brine. Feta is the undisputed star of this dip, providing its characteristic tangy, salty, and slightly crumbly base. Crucially, opt for Greek feta, made from sheep’s milk or a blend of sheep’s and goat’s milk. Greek feta boasts a richer, more complex flavor and a creamier texture compared to feta made from cow’s milk, which can be drier and less flavorful. Purchasing feta in brine is also highly recommended. Feta stored in brine retains its moisture and tanginess, resulting in a far superior dip. Block feta is preferable to pre-crumbled feta, as it tends to be fresher and less dry. When selecting, look for a feta that is firm yet yielding, with a bright white color. The quality of your feta will significantly impact the overall taste of the dip, so don’t compromise on this key ingredient.; Roasted Red Peppers: 1 cup, packed, from a jar (or approximately 2 large red bell peppers if roasting your own). Roasted red peppers introduce a sweet, smoky, and slightly charred depth of flavor that beautifully complements the tanginess of the feta and the heat of the jalapeño. Using jarred roasted red peppers is a convenient and excellent option for this recipe, saving time and effort while delivering consistent flavor. Ensure you choose roasted red peppers packed in water, not oil, to avoid adding unwanted oiliness to the dip. Drain them thoroughly before use to remove excess liquid. If you prefer to roast your own red bell peppers, you’ll achieve an even more intense smoky flavor. To roast them, char whole red bell peppers under a broiler or over an open flame until the skin is blackened and blistered on all sides. Place them in a bowl and cover with plastic wrap for 10 minutes to steam, making peeling easier. Peel off the skin, remove the seeds and membranes, and then roughly chop the roasted pepper flesh. Whether jarred or homemade, roasted red peppers are essential for adding sweetness and complexity.; Extra Virgin Olive Oil: ¼ cup, plus extra for drizzling. Extra virgin olive oil is the lifeblood of Mediterranean cuisine and plays a vital role in this dip, contributing richness, smoothness, and a fruity, peppery flavor. Using high-quality extra virgin olive oil is crucial for the best taste. Look for olive oil that is cold-pressed and has a vibrant green or golden hue. The olive oil emulsifies with the feta and roasted peppers, creating a creamy, luxurious texture. It also enhances the flavors of all the other ingredients. Beyond being blended into the dip, a generous drizzle of extra virgin olive oil over the finished dip just before serving is highly recommended. This adds visual appeal, intensifies the olive oil flavor, and provides a beautiful sheen.; Fresh Jalapeño Pepper: 1 small, seeded and finely minced (adjust to taste). Jalapeño is the source of the “spicy” in Spicy Greek Feta Dip, adding a vibrant, fresh heat that cuts through the richness of the feta and roasted peppers. Fresh jalapeño is preferred for its bright, clean heat. Start with one small jalapeño, seeded and finely minced, and adjust the amount to your spice preference. Remember that the heat level of jalapeños can vary, so taste a small piece before adding it to the dip. For a milder dip, remove the seeds and membranes thoroughly, as these are where most of the heat resides. For a spicier dip, you can include some seeds or use a slightly larger jalapeño. If you are very sensitive to spice, you can start with half a jalapeño and taste as you go. Pickled jalapeños are not recommended as a direct substitute, as they have a different flavor profile and tend to be less fresh-tasting.; Fresh Garlic: 2 cloves, minced. Fresh garlic brings a pungent, aromatic depth to the dip, enhancing the savory notes and complementing the other flavors. Fresh garlic cloves, minced finely, are essential for the best flavor. Avoid using pre-minced garlic in jars, as it often lacks the same intensity and freshness. Mince the garlic cloves just before adding them to the dip to maximize their flavor. For a milder garlic flavor, you can roast the garlic cloves alongside the red peppers (if roasting your own) or briefly sauté the minced garlic in a teaspoon of olive oil before adding it to the dip. Garlic powder is not a suitable substitute for fresh garlic in this recipe, as it lacks the brightness and complexity of fresh garlic.; Fresh Lemon Juice: 1 tablespoon, plus more to taste. Fresh lemon juice provides a crucial element of acidity and brightness to the dip, balancing the richness of the feta and olive oil and enhancing all the other flavors. Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice often tastes flat and lacks the vibrant zest of fresh lemon juice. Squeeze the juice from about half a lemon to get 1 tablespoon. Start with 1 tablespoon and taste the dip, adding more lemon juice to achieve your desired level of tanginess and brightness. Lemon juice not only adds flavor but also helps to lighten the texture of the dip.; Dried Oregano: 1 teaspoon. Dried oregano is a classic Mediterranean herb that adds a warm, slightly peppery, and aromatic note to the dip, enhancing its Greek flavor profile. Dried oregano is convenient and works well in this recipe. If you have fresh oregano, you can use about 1 tablespoon of finely chopped fresh oregano leaves for a brighter, more herbaceous flavor. Greek oregano is considered to have the most intense flavor, but regular dried oregano will also work well. Ensure your dried oregano is relatively fresh for the best aroma and flavor.; Red Pepper Flakes (Optional): ¼ teaspoon (or more to taste, for extra heat). Red pepper flakes are optional but highly recommended for adding an extra layer of heat and complexity to the dip. They provide a different kind of heat than the fresh jalapeño, offering a more lingering, dry heat. Start with ¼ teaspoon of red pepper flakes and add more to taste if you prefer a significantly spicier dip. Red pepper flakes complement the fresh jalapeño heat and add visual flecks of red to the dip.; Freshly Ground Black Pepper: To taste. Freshly ground black pepper is essential for seasoning and enhancing all the flavors in the dip. Freshly ground black pepper has a much more vibrant and aromatic flavor than pre-ground pepper. Season generously to taste, starting with about ¼ teaspoon and adding more as needed. Black pepper balances the saltiness of the feta and complements the other spices.

Ingredients

Greek Feta Cheese: 8 ounces (about 225 grams), preferably in brine. Feta is the undisputed star of this dip, providing its characteristic tangy, salty, and slightly crumbly base. Crucially, opt for Greek feta, made from sheep’s milk or a blend of sheep’s and goat’s milk. Greek feta boasts a richer, more complex flavor and a creamier texture compared to feta made from cow’s milk, which can be drier and less flavorful. Purchasing feta in brine is also highly recommended. Feta stored in brine retains its moisture and tanginess, resulting in a far superior dip. Block feta is preferable to pre-crumbled feta, as it tends to be fresher and less dry. When selecting, look for a feta that is firm yet yielding, with a bright white color. The quality of your feta will significantly impact the overall taste of the dip, so don’t compromise on this key ingredient.

Roasted Red Peppers: 1 cup, packed, from a jar (or approximately 2 large red bell peppers if roasting your own). Roasted red peppers introduce a sweet, smoky, and slightly charred depth of flavor that beautifully complements the tanginess of the feta and the heat of the jalapeño. Using jarred roasted red peppers is a convenient and excellent option for this recipe, saving time and effort while delivering consistent flavor. Ensure you choose roasted red peppers packed in water, not oil, to avoid adding unwanted oiliness to the dip. Drain them thoroughly before use to remove excess liquid. If you prefer to roast your own red bell peppers, you’ll achieve an even more intense smoky flavor. To roast them, char whole red bell peppers under a broiler or over an open flame until the skin is blackened and blistered on all sides. Place them in a bowl and cover with plastic wrap for 10 minutes to steam, making peeling easier. Peel off the skin, remove the seeds and membranes, and then roughly chop the roasted pepper flesh. Whether jarred or homemade, roasted red peppers are essential for adding sweetness and complexity.

Extra Virgin Olive Oil: ¼ cup, plus extra for drizzling. Extra virgin olive oil is the lifeblood of Mediterranean cuisine and plays a vital role in this dip, contributing richness, smoothness, and a fruity, peppery flavor. Using high-quality extra virgin olive oil is crucial for the best taste. Look for olive oil that is cold-pressed and has a vibrant green or golden hue. The olive oil emulsifies with the feta and roasted peppers, creating a creamy, luxurious texture. It also enhances the flavors of all the other ingredients. Beyond being blended into the dip, a generous drizzle of extra virgin olive oil over the finished dip just before serving is highly recommended. This adds visual appeal, intensifies the olive oil flavor, and provides a beautiful sheen.

Fresh Jalapeño Pepper: 1 small, seeded and finely minced (adjust to taste). Jalapeño is the source of the “spicy” in Spicy Greek Feta Dip, adding a vibrant, fresh heat that cuts through the richness of the feta and roasted peppers. Fresh jalapeño is preferred for its bright, clean heat. Start with one small jalapeño, seeded and finely minced, and adjust the amount to your spice preference. Remember that the heat level of jalapeños can vary, so taste a small piece before adding it to the dip. For a milder dip, remove the seeds and membranes thoroughly, as these are where most of the heat resides. For a spicier dip, you can include some seeds or use a slightly larger jalapeño. If you are very sensitive to spice, you can start with half a jalapeño and taste as you go. Pickled jalapeños are not recommended as a direct substitute, as they have a different flavor profile and tend to be less fresh-tasting.

Fresh Garlic: 2 cloves, minced. Fresh garlic brings a pungent, aromatic depth to the dip, enhancing the savory notes and complementing the other flavors. Fresh garlic cloves, minced finely, are essential for the best flavor. Avoid using pre-minced garlic in jars, as it often lacks the same intensity and freshness. Mince the garlic cloves just before adding them to the dip to maximize their flavor. For a milder garlic flavor, you can roast the garlic cloves alongside the red peppers (if roasting your own) or briefly sauté the minced garlic in a teaspoon of olive oil before adding it to the dip. Garlic powder is not a suitable substitute for fresh garlic in this recipe, as it lacks the brightness and complexity of fresh garlic.

Fresh Lemon Juice: 1 tablespoon, plus more to taste. Fresh lemon juice provides a crucial element of acidity and brightness to the dip, balancing the richness of the feta and olive oil and enhancing all the other flavors. Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice often tastes flat and lacks the vibrant zest of fresh lemon juice. Squeeze the juice from about half a lemon to get 1 tablespoon. Start with 1 tablespoon and taste the dip, adding more lemon juice to achieve your desired level of tanginess and brightness. Lemon juice not only adds flavor but also helps to lighten the texture of the dip.

Dried Oregano: 1 teaspoon. Dried oregano is a classic Mediterranean herb that adds a warm, slightly peppery, and aromatic note to the dip, enhancing its Greek flavor profile. Dried oregano is convenient and works well in this recipe. If you have fresh oregano, you can use about 1 tablespoon of finely chopped fresh oregano leaves for a brighter, more herbaceous flavor. Greek oregano is considered to have the most intense flavor, but regular dried oregano will also work well. Ensure your dried oregano is relatively fresh for the best aroma and flavor.

Red Pepper Flakes (Optional): ¼ teaspoon (or more to taste, for extra heat). Red pepper flakes are optional but highly recommended for adding an extra layer of heat and complexity to the dip. They provide a different kind of heat than the fresh jalapeño, offering a more lingering, dry heat. Start with ¼ teaspoon of red pepper flakes and add more to taste if you prefer a significantly spicier dip. Red pepper flakes complement the fresh jalapeño heat and add visual flecks of red to the dip.

Freshly Ground Black Pepper: To taste. Freshly ground black pepper is essential for seasoning and enhancing all the flavors in the dip. Freshly ground black pepper has a much more vibrant and aromatic flavor than pre-ground pepper. Season generously to taste, starting with about ¼ teaspoon and adding more as needed. Black pepper balances the saltiness of the feta and complements the other spices.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Roasted Red Peppers (if using whole peppers): If you are roasting your own red bell peppers, preheat your broiler to high. Place whole red bell peppers on a baking sheet and broil them, turning occasionally, until the skin is blackened and blistered on all sides. This usually takes about 15-20 minutes. Alternatively, you can char them over an open gas flame on your stovetop. Once charred, immediately transfer the peppers to a heatproof bowl and cover tightly with plastic wrap or a kitchen towel. Let them steam for 10 minutes. This steaming process makes the skins easier to peel. After steaming, peel off the blackened skin, remove the seeds and membranes, and roughly chop the roasted pepper flesh. If using jarred roasted red peppers, simply drain them thoroughly and pat them dry with paper towels to remove excess moisture.

Prepare the Jalapeño and Garlic: Wearing gloves (optional, but recommended to avoid skin irritation from jalapeño), carefully remove the seeds and membranes from the jalapeño pepper. Finely mince the jalapeño. Peel and mince the fresh garlic cloves. Set aside both the minced jalapeño and garlic.

Combine Ingredients in a Food Processor (or Blender): In a food processor (a food processor is generally preferred for achieving the best texture, but a high-powered blender can also be used), combine the Greek feta cheese (drained of any excess brine), roasted red peppers (drained and patted dry), extra virgin olive oil, minced jalapeño, minced garlic, fresh lemon juice, dried oregano, and optional red pepper flakes.

Process Until Smooth or Chunky (as desired): Pulse the food processor or blender in short bursts initially to break down the feta and peppers. Then, process continuously until the dip reaches your desired consistency. For a smooth and creamy dip, process for a longer duration, scraping down the sides of the bowl as needed to ensure even blending. For a chunkier dip with more texture, process for a shorter time, leaving some small pieces of feta and roasted pepper intact. Taste and adjust the texture to your preference. Remember that the dip will thicken slightly as it chills.

Season with Black Pepper and Taste: Add freshly ground black pepper to taste. Start with about ¼ teaspoon and add more as needed. Pulse briefly to incorporate the pepper. Now, taste the dip thoroughly. This is a crucial step to ensure the flavor is perfectly balanced. Adjust seasoning as needed. You might want to add:
- More lemon juice: for extra brightness and tanginess.
- More jalapeño or red pepper flakes: for increased spice.
- A pinch of salt: if the feta isn’t salty enough (though Greek feta is usually quite salty, so taste before adding extra salt).
- More garlic or oregano: to enhance those flavors.

Chill for at Least 30 Minutes (or Longer): Transfer the Spicy Greek Feta Dip to an airtight container. Chill in the refrigerator for at least 30 minutes, or preferably for 1-2 hours, before serving. Chilling allows the flavors to meld and deepen, and the dip will thicken slightly to a more desirable consistency. While you can serve it immediately, chilling significantly enhances the overall taste and texture.

Serve and Garnish: Before serving, give the dip a good stir. Transfer it to a serving bowl. Drizzle generously with extra virgin olive oil over the top. Garnish with a sprinkle of fresh oregano leaves or a few extra red pepper flakes (optional). Serve chilled with your favorite dippers (see serving suggestions for ideas).

Nutrition

Serving Size: one normal portion
Calories: 70-80 kcal
Sugar: 1 gram
Sodium: 150-200 mg
Fat: 6-7 grams
Saturated Fat: 2-3 grams
Carbohydrates: 1-2 grams
Fiber: 1 gram
Protein: 3-4 grams
Cholesterol: 15-20 mg