4-Ingredient Spicy Feta Dip
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This quick and vibrant spicy feta dip blends tangy feta, savory sun-dried tomatoes, and smoky-spicy harissa into a bold, spreadable dip that comes together in just 5 minutes. With only four ingredients needed, t’s perfect for mezze boards, game day spreads, or easy entertaining. Serve it with pita, crunchy veggies, or slather it onto sandwiches for an instant flavor upgrade. If you love dips with big personality, don’t miss my easy whipped feta dip or green olive tapenade—both make delicious additions to any snack board.
Why You’ll Love This Recipe
- Big flavor, minimal effort — only four ingredients and a food processor stand between you and a restaurant-worthy dip.
- Versatile and customizable — works as a dip, a sandwich spread, or a topping for bowls, lentils, lamb, and more.
- Make-ahead friendly — stays delicious for up to a week, making it ideal for prep or entertaining.
Key Ingredients in This Recipe
- Harissa – Find harissa in the international or spice section of most grocery stores. The condiment is a red pepper and tomato paste base with coriander, cumin, caraway, onion, garlic, red chilies and lemon. Since it is a blend, the spice level can often differ between brands.
- Feta – Feta cheese has a tangy and salty flavor. It’s frequently used in Greek cooking and is typically made from sheep’s milk. It’s used as the base of this dip and complements the tomatoes and spicy harissa in this recipe.
- Sun-dried tomatoes – Sun-dried tomatoes add a contrast of texture and flavor in this recipe. I prefer oil-packed sun-dried tomatoes to the dried packaged version. The oil helps to keep them slightly hydrated.
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two. Olive oil has a lower smoke point than many other oils, making it better for lower temperature cooking. Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the smoothest texture, pulse the sun-dried tomatoes and harissa thoroughly before adding the feta—this ensures the tomatoes break down fully without over-processing the cheese.
Swaps and Substitutions
- Harissa: If you can’t find harissa, use Calabrian chili paste or a mix of red pepper flakes with a little tomato paste and olive oil.
- Feta: Use ricotta salata or a very firm goat cheese for a milder variation.
- Sun-Dried Tomatoes: Oil-packed tomatoes are best, but if using dry-packed, rehydrate them in hot water for 10 minutes.
- Olive Oil: A neutral oil works in a pinch, though the flavor will be lighter.
How to Make Easy Spicy Feta Dip (Step-by-Step)
In the bowl of a food processor fitted with the blade attachment, add the sun-dried tomato, harissa and pulse until finely chopped.
Add the feta and olive oil and continue to pulse until combined. The feta should be in fine crumbles but still have some texture.
Serve this dip alongside grilled or toasted bread and vegetables for dipping.
How to Serve Easy Spicy Feta Dip
- Serve with warm pita, toasted baguette, seeded crackers, or fresh vegetables.
- Spread onto sandwiches, burgers, or grilled chicken for a bold hit of flavor.
- Dollop onto grain bowls, roasted vegetables, or lentils.
- Use as part of a Mediterranean mezze board with olives, hummus, and tzatziki.
Special Equipment
A food processor makes it easy to blend this dip. If you don’t have one, you can also use a blender or mix by hand, breaking up the cheese with a fork (though it will be a rougher blend).
How to Store Easy Spicy Feta Dip
- Store in an airtight container in the refrigerator for up to 1 week.
- Stir before serving to re-incorporate the olive oil.
- Let it sit at room temperature for 10–15 minutes before eating for the best texture.
- Freezing is not recommended—the feta will become grainy once thawed.
FAQ – Frequently Asked Questions
Yes. This dip is one of the best make-ahead options—its flavors deepen after a day in the fridge.
Add 1–2 tablespoons of olive oil at a time and pulse until you reach your desired consistency.
Start with half the amount, taste, and add more gradually. Harissa heat levels vary by brand.
Yes, but pulse in short bursts. Blenders can over-purée the feta, making it too smooth.
Yes—the dip itself is gluten-free. Just choose gluten-free dippers if needed.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
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Spicy Feta Dip
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Equipment:
Ingredients:
- ½ cup oil-packed sun-dried tomatoes
- ¼ cup harissa
- 6 ounces crumbled feta cheese
- ½ cup extra-virgin olive oil
Instructions:
- In the bowl of a food processor fitted with the blade attachment, add the sun-dried tomato, harissa and pulse until finely chopped.
- Add the feta and olive oil and continue to pulse until combined. The feta should be in fine crumbles but still have some texture.
- Add to an airtight container and refrigerate until ready to use. Can be made up to a week in advance.
Notes:
Nutrition:
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