This crazy feta dip is flavorful and spicy. Enjoy this simple 4 ingredient dip with pita chips or serve it on top of a grain bowl!

crazy feta
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The first time I tried a grain bowl from CAVA, a Mediterranean fast-casual chain, I topped it with hummus, tzatziki, and something called “crazy feta.” Ever since then, I’ve been hooked on this spicy dip! It’s still part of my order at CAVA so I wanted to see if I could recreate the flavor at home. They do sell this dip at the grocery store and when I checked the package, I was excited to see that it was made with just a few simple ingredients: feta, olive oil, jalapeños, and onion.

Thanks to the short ingredients list, it was easy to make a nearly identical copycat of this legendary dip! So whether you live in an area where you can’t order CAVA or you just want to make this tasty dip at home, I think you’ll love this simple recipe!

Crazy Feta Dip

Ingredients & Substitutions

  • Feta– The best dip starts with high-quality feta. Look for sheep’s milk cheese which is the most authentic. I recommend buying a block of cheese rather than pre-crumbled feta. Crumbled cheese contains anti-caking agents that prevent it from sticking together. As a result, it can have a grainy consistency when blended.
  • Jalapeño– This adds the spicy flavor to the creamy feta dip. You can decide if you want to leave the seeds in or remove them before adding them to your dip. The heat level can vary quite a bit so you may want to taste your peppers before deciding how much to add.
  • Onion– Fresh red onion adds a sharp bite to this dip, which is part of the signature flavor. I recommend soaking the red onions before adding them to the dip, to tame the sharp bite. You could substitute this with a shallot for a milder flavor.
  • Olive oil- A little extra-virgin olive oil helps create a creamy, smooth consistency.

How to Make Crazy Feta

Add the red onion and pepper to the food processor and pulse until chopped.
Transfer the chopped vegetables to a small bowl.
Add the feta to the food processor.
Blend until smooth.
Add the chopped veggies and pulse until combined.
Serve with chips or pita and enjoy!

Frequently Asked Questions

  • Why do I need to soak the onion? I recommend submerging the onions in cold water for 10-15 minutes to help mellow out the sharpness.
  • How long does this dip last? It should last 3-4 days in the fridge. Be sure to store it in an airtight container.
  • Can I use fat-free feta? I don’t recommend it. Fat-free feta can be a bit dry and it isn’t great for a creamy dip.
  • Is this dip served warm or cold? You can enjoy it immediately at room temperature or you can refrigerate it and serve it chilled.

What to Serve with Crazy Feta

This is the perfect dip to pair with cucumber slices, carrot sticks, warm pita bread, or crunchy pita chips. It makes a great sauce to pair with falafel or a Greek salad and other Mediterranean food. It’s also delicious as a topping on your favorite grain bowls. I like adding it to this chickpea bowl in place of regular feta.

Other Tasty Dip Recipes

If you’re looking for additional dip recipes, try my feta and avocado dip, whipped feta, or whipped ricotta. All of those dips are easy to make and perfect for sharing.

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Crazy Feta Dip

Crazy Feta Recipe

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Soaking Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: Snack
  • Method: Blended
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This crazy feta dip is flavorful and spicy. Enjoy this simple 4-ingredient dip with pita chips or serve it on top of a grain bowl!

Ingredients

Scale
  • 1–2 small jalapeños
  • 1/4 red onion, soaked in cold water for 10 minutes (see note)
  • 8oz block feta cheese
  • 1 tablespoon olive oil
  • 1–2 tablespoons water, if needed

Instructions

  1. Add the jalapeño and red onion to a food processor.
  2. Pulse until finely chopped.
  3. Transfer the chopped vegetables to a small bowl.
  4. Add the feta to the food processor.
  5. Blend on high. While blending, drizzle in the olive oil to incorporate.
  6. If the mixture is clumpy, add 1-2 tablespoons of water and blend until mostly smooth.
  7. Add the chopped vegetables back to the food processor and pulse 3-4 times to incorporate.
  8. Serve immediately or store in an airtight container in the fridge for up to 3 days.

Notes

Soaking the red onion in cold water helps tame the sharpness of the red onion. I recommend this step to mellow the flavor.