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Spicy Feta Cheese Dip


"This is best feta dip ever. It is so tangy and salty and completely addictive. People often comment that they would like to lick the bowl. Great on pitas, used as a dip, or alongside souvlaki."
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1 h 10 m servings 142 cals
Original recipe yields 16 servings

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  • Prep

  • Ready In

  1. Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
  2. Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.


  • Cook's Note:
  • Use whatever feta cheese you prefer, but I've found creamy Greek or Macedonian feta to work best.

Nutrition Facts

Per Serving: 142 calories; 12.9 g fat; 2.4 g carbohydrates; 4.5 g protein; 25 mg cholesterol; 320 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Love this dip! I used smoked paprika and traded ground red pepper for cayenne to keep the heat down for kids. I tried to use less olive oil but the texture was off. You need the full 1/2 cup.

Turned out great! Simple and easy use with feta. I used Greek yogurt and not a true measure - resulted in nearly 2 cups but I added a little more feta, etc.

Turned out great and would make it again. Used a bit more garlic and lemon juice.

this is delicious! i made it with a few changes. no cayenne. only one clove of garlic. used 1/4 cup buttermilk instead of yogurt just because i was out of yogurt. the consistency was thinner, a...

Really good. It came out silky smooth in the food processor which I love. I added a few sundried tomatoes since I was out of garlic (added dried). Nice flavor. Salty but okay.