This Mediterranean Feta Cheese Dip was inspired by a wonderful little Mediterranean restaurant that used to be in our neighborhood. We ordered it every time we went. When the restaurant shut down, I was determined to recreate this dip so that we could have it any time we wanted it. It took a few tries but I was finally successful. After serving it for almost 30 years, it’s still one of our favorite snacks.
This feta dip has a little cucumber, tomato and onion, then a few dashes of Tabasco to add a bit of a spicy. You can always add more for a more if you want it spicier. Serve with warm pita bread wedges, flatbread or crackers as an appetizer, a party dip, or an afternoon snack.
Use a good quality feta that isn’t too salty and is very fresh. We use a local feta from Tucumcari Mountain Cheese. Buying local – you can’t get much fresher than that.
Mediterranean Feta Cheese Dip
A Mediterranean style appetizer with feta and cucumber. This makes a great appetizer, a party dip, or an afternoon snack.
*See Kitchen Notes for substitutions and more information.
- 2 Tbsp. mild flavored extra virgin olive oil
- ½ tsp. toasted sesame seed oil
- 1 Tbsp. lemon juice
- ½ medium cucumber, peeled, seeded, minced
- 1 medium tomato, seeded, minced, drained
- 2 thin slices onion, minced
- 1 small garlic clove, minced
- 1 ½ tsp. fresh mint, minced
- 3 – 4 dashes Tabasco sauce
- ½ pound Feta cheese, crumbled
- In a small bowl whisk together the oils and lemon juice.
- Combine all ingredients except Feta, in a bowl. Toss to coat the vegetables with the oil and lemon juice.
Add crumbled feta and gently stir to incorporate all of the ingredients.
- Chill at least 3 hours before serving.
Feta – A drier feta that crumbles easily works best for this appetizer IMO. If you want more of a cheese ball, use soft feta that is hard to crumble. Adding the feta as the last step prevents it from being overworked causing the dip to become too creamy or mushy.
Chill beforehand – Be sure to let the dip chill in the refrigerator for a few hours or overnight so the flavors merge. It makes a HUGE difference. Remove the dip from the fridge about 30 minutes before serving. Give it a little stir and transfer to a serving dish.
Serve with warm pita wedges, flatbread crackers, melba toast, or pita chips. They all work well, just provide different textures.
If you enjoy this dip, then you’ll probably enjoy some of my other cheese appetizers:
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This looks really good. I wish I could eat Feta! I wonder how it would be with goat cheese.
This looks so good. I love feta cheese! I spent a week in Greece many years ago and still drool over thoughts of the hunks of feta they served over there. YUM! Pinning this recipe – I hope that’s ok!
Oh yum! I am saving this for when my garden comes in! Looks delish! Thanks for sharing on FF!
The dip is awesome – really refreshing and not filling…served for Easter guest. By the way it works well on green summer mix salad as well. Thanks.
What a great way to use the leftovers!
This is a great looking website. The recipes I have viewed thus far look delicious and easy to make. In fact, I think they also look pretty healthy. It looks like everything is here to make cooking easier and healthier. More recipes, please!
Candy, Thanks for the comments and for visiting my kitchen! The plan is to post a new recipe each Wednesday, so please keep checking in.