Spicy Feta Dip & Pita Chips

I think we all love a chip n dip, no matter how much we might evolve there is something so good about the saltiness of the chip against the creaminess of a dip.  These crunchy pita chips are made in minutes and the spicey salty creaminess of the feta dip is the perfect match for them.  I use the grill (Eskom permitting) or even a frying pan to toast my pita chips, if you are making a big batch the grill works the best.

The feta dip will keep for two or three days and works really well with crunchy veggies or even as a side with grilled meat like chicken and lamb.  Based on a traditional Greek recipe for Tirokefteri (Spiced Cheese) this recipes big bold flavours also make it the perfect part of a meze board.

Grilled – Should you be planning on a movie marathon a grilled cheese is the perfect snack.  It only takes three ingredients (though you can add more), you don’t need any special equipment, and it only takes  couple of minutes to make it!   There are only a few rules to getting the perfect grilled cheese. 

First you must make it in a frying pan, snackwich machines trap the steam inside which affects the crunch. Second you need butter and plenty of it, this is a treat so spoil yourself.  Third your bread – it needs to be thick cut keep it simple white or brown works best, avoid Low GI breads they contain a mix of grains that make them difficult to toast to a good crunch.  Finally, since this is a grilled cheese you will need a good cheese, you want to choose a good cheese that has flavour and stretch!

Spicy Feta Dip with Pita Chips

Recipe by TSJC
Prep timeminutes
Cooking timeminutes


  • 1 red bell peppers

  • 1/4 cup extra-virgin olive oil

  • 2tbsp red wine vinegar

  • 1 red chilli (optional & to taste)

  • 2 small garlic cloves, peeled and crushed

  • 2 cups crumbled feta cheese

  • 4 pita breads (whole wheat or regular)

  • olive oil to drizzle

  • Salt

  • Seasoning of your choice (optional)


  • Spicy Feta Dip
  • Char the red pepper directly over gas flame or under a grill until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter the pepper.
  • To a blender or food processor add the peppers, oil, crushed garlic, red wine vinegar and feta cheese.  Pulse the mixture until it has your preferred texture.  Ideally chill for a few hours or even better overnight.
  • Serve surrounded by mounds of crunchy warm pita chips.
  • Pita Chips
  • Preheat the oven to 220C or 200C Fan.
  • Split your pita pockets in half around the edges, use a pair of scissors or a serrated knife.
  • Now brush your pita discs with some olive oil, if you wanted you could add your seasoning to the oil.  Now line up your pita discs and cut them into 8 triangles.
  • Place them on a baking sheet and bake in the hot oven, turning once or twice until they are nicely crisped and to your liking.  Remove and allow to cool slightly on a cooling rack so they don’t get soggy.  Serve with the Feta dip or any dip you prefer.