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Spicy feta dip in bowl with pita.

Spicy Feta Dip


This spicy feta dip is one of the best appetizers of all time! Inspired by the Greek feta dip - tirokafteri - this stuff is addicting! Creamy, salty and just spicy enough, you can use this as a dip, sandwich spread or addition to salads, grain bowls and more. 


  • 2 jalapenos
  • 1 garlic bulb (or 10-12 peeled garlic cloves)
  • 1 lemon, halved
  • 1/4 cup + 1 tablespoon olive oil, divided
  • 1/2 cup greek yogurt
  • 8-ounce block feta cheese
  • Salt + pepper, to taste


  1. Preheat oven to 425.
  2. Cut top off garlic bulb and place on a small sheet pan or cast iron pan, along with 2 whole jalapeno peppers and both lemon halves. Drizzle everything with 1 tablespoon olive oil and sprinkle with some salt. Wrap garlic in foil.
  3. Roast everything for 20-25 minutes, turning peppers once, until garlic is soft and caramelized, peppers are blackened and lemon is brown around the edges (I roast the lemons cut-side up). Let cool slightly.
  4. Chop up jalapenos (you can keep the seeds, but I try to remove most) and combine in a bowl with 1/2 cup greek yogurt. Squeeze out roasted garlic cloves and juice lemon into yogurt and mix well to combine. 
  5. Add 1/4 cup olive oil and crumble 8 ounces of feta into bowl and mix until everything has come together. You still want some chunks of feta in there, but the mixture should be cohesive. 
  6. Taste and season with salt and black pepper, as needed. 
  7. Serve at room temperature with warm pita, fresh vegetables or as a spread for sandwiches and more!


  • If you want a smoother dip, you can combine everything in a food processor.
  • I find I get the best results crumbling a block of feta, but if you can only buy crumbled feta that will work too. 
  • Roasting the jalapenos takes away some of the heat, so don't be scared that there are two here. If you're really worried you can totally just use one though (and if you decide that you do want more heat, just add some cayenne or red pepper flakes!).
  • Store this dip in an airtight container in the fridge. If serving as a dip, leave out to come to room temperature before eating. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Greek