Spicy Feta Dip

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Feta Dip

Spicy Feta Dip

Soy-Free, Vegetarian, <600 Calories

2 Servings, 70 Calories/Serving

20–25 Minutes

We like to think of this as Greek-style pimiento cheese, with feta standing in for cheddar (tirokafteri literally means “spicy cheese"). In Greece the heat can take many forms. It’s often made with dried red Greek chile flakes. To spice ours up, we roast a poblano and add a pinch of cayenne pepper. If you prefer a milder (and faster) version, swap out the poblano for a jarred sweet roasted red bell pepper. Serve it Greek-style, as a meze or appetizer, with ouzo or beer.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces feta cheese - preferably Greek
  • 3 tablespoons Greek yogurt2 tablespoons olive oil
  • 1 small poblano chile (approximately 2 ounces)
  • Kosher salt
  • 1/8 tsp cayenne pepper - optional
  • 1 red bell pepper
  • 1 to 2 pieces lavash flat bread

Nutrition per serving

Calories 70, Total Fat 6g (8% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 280mg (12% DV), Total Carb. 1g (0% DV), Fiber 0g (0% DV), Protein 4g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the feta; roast the poblano pepper

Light a gas burner or preheat the broiler to high.
  • Let the feta come to room temperature.
  • On the stovetop over the flame, or under the broiler, roast the poblano chile, turning frequently, until charred on all sides. Transfer to a bowl and cover with a plate or plastic wrap; let steam and cool, 10 to 15 minutes.
While the poblano cools, prepare the red bell pepper and lavash.


Prep the red bell pepper; toast the lavash

Heat the oven to 350°F. Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into ¼-inch-thick strips. Cut the lavash into 2-inch squares. On a sheet pan, spread the lavash squares in an even layer and lightly brush or drizzle them with oil, if desired. Toast in the oven until crisped and golden brown, 10 to 12 minutes. Transfer to a plate. While the lavash toasts, finish the dip.


Finish the dip

Using a small, sharp knife or your hands, remove the stem, charred skin, and seeds from the poblano. Finely chop the poblano. In a medium bowl, combine the poblano with the feta, Greek yogurt, and olive oil; stir until blended. Season to taste with salt and as much cayenne as you like.


Transfer the feta mixture to a bowl and serve with the lavash chips and red bell pepper strips alongside. The dip can also be covered and refrigerated for up to 4 days.


Chef's Tip

If you are pressed for time and own a food processor, in step 3, instead of chopping the poblano by hand, process it to a coarse paste, then add the feta, Greek yogurt, and olive oil, and pulse a few times until blended.