My Big Fat Greek Appetizer | Feta Dip

My Big Fat Greek Appetizer is an easy to make layered Feta Dip with good olive oil, feta cheese, cucumber, green onion, tomatoes, and Kalamata olives. Scoop it up with a pita!

5 from 3 votes

Prep Time 10 minutes minutes

Jump to Recipe Pin Recipe

My Big Fat Greek Appetizer is an easy to make layered Feta Dip with good olive oil, feta cheese, cucumber, green onion, tomatoes, and Kalamata olives. Scoop it up with a pita!

Need a quick appetizer for a summer party? I’ve got you covered with My Big Fat Greek Appetizer Feta Dip! I took some of my favorite Greek and Mediterranean ingredients and put them all together in one dish for this irresistible recipe.

This platter of Greek goodness is so refreshing on a hot afternoon outside or when everyone’s standing around waiting for dinner to come from the grill. I like it best with a glass of cold, crisp wine but beer drinkers tell me it’s pretty good with that libation as well.

I do think it’s important to use the very best ingredients you can afford in this delicious appetizer. Particularly the olive oil. A really good extra virgin is a requirement.

And feel free to add whatever you like! I sometimes put dollops of Greek yogurt around. Or use purple onions instead of green onions. They’re much more colorful anyway. Don’t like Kalamata olives? Okay, leave them out. Take the base idea and make it your own.

I’ve given you some measurements in the recipe, but honestly, they’re just guidelines. You hardly need them. Just start building your appetizer on a big, shallow plate or platter and add or leave out whatever looks right to you! Include some crispy pita chips or warm pita bread to tear into pieces for scooping and you’re all set.

• No cooking or heating the kitchen on a hot day!
• It’s easy to prep. Just a little chopping and slicing and you’re good to go.
• It’s a communal dish shared from a single platter so there’s just one plate to wash.

This post contains affiliate links.

• Pitas – Serve with either pita bread or pita chips (or both!) for dipping and scooping the dip.
• Olive Oil – Choose a good quality extra virgin olive oil. I recommend California Olive Ranch brand.
• Feta Cheese – Purchase either crumbled feta or a block of feta cheese and crumble it yourself.
• Cucumber – I like English cucumbers. They have almost no seeds so there’s less waste.
• Onion – You can use any onion you have on hand; green onions, red onions, mild yellow onions all work.
• Tomatoes – I prefer Roma tomatoes because they’re lower in moisture and won’t water down the finished dip.
• Kalamata Olives – I love these salty, sharp olives! Substitute another variety if you like.
• Fresh Lemon Juice – Use freshly squeezed lemon juice.
• Ground Black Pepper – Black pepper lends its own touch of background heat and brightens the other flavors. Salt isn’t needed in this recipe because of the other salty ingredients.
• Pepperoncini – I use Mazzetta brand. Delallo is also great.

1. Heat the oven to 350 degrees. Put the pita bread in the oven to warm while you prepare the rest of the recipe. I just put the pitas right on the oven rack. No pan to wash!

2. On a large, shallow plate or platter, pour olive oil to cover the bottom.

TIP: Measurements aren’t really important but I did check and noted that I used about 1/3 cup of olive oil. Because it’s eaten raw and a major flavor component, you do want to use a very good, extra virgin olive oil for this.

3. Scatter over the crumbled Feta cheese. I just crumble it with my fingers but you could cut it into cubes if you like that better.
4. Add the diced cucumber and green onion.
5. Next, add the diced tomatoes and Kalamata olives.

TIP: I always like plum tomatoes for this recipe because they have less moisture than other tomatoes. That keeps them from watering down the recipe. You could also use halved grape or cherry tomatoes. If you’re using regular tomatoes, be sure to remove the seeds before you dice them.

6. Sprinkle over the lemon juice and freshly ground black pepper. You probably won’t need any salt since the Feta is usually pretty salty but taste to see what you think.
7. Serve with warm pita bread torn into pieces and pickled Pepperoncini.

Must Have Serving Platter

Beautiful rustic style platter; drop proof and dishwasher safe.

Check it out >

LaCadeaux 16-Inch Platter

Just for fun, I thought I’d show you what it looks like around here after the photo shoot is finished. It took us about 5 minutes to nearly destroy the whole platter. Then again, it was about 3:00 in the afternoon and neither of us had had lunch :-)

• Very lightly sprinkle the feta layer with crushed red pepper flakes. You only need a few!
• Before juicing the lemon, remove the lemon zest and sprinkle it over as well for a pronounced lemon flavor.
• Add a tiny bit of chopped fresh dill.
• Sprinkle a small amount of crushed dried oregano over top of the dip.
• Add a few chopped sun-dried tomatoes to the mixture.

This layered feta dip can be made about 30 minutes before serving. As with most recipes using fresh vegetables, they begin to exude their juices fairly quickly and can cause the dip to become watery if left to sit too long. My recommendation is to serve and enjoy the dip fairly quickly after making it.

Think of storing a fresh salad with cut tomatoes and cucumbers. It just wilts in the fridge, right? You’ll get the same results from storing this dip.

• Texas Caviar for Summertime Entertaining
• Garlic Butter and Herb Popcorn
• Mini Caprese Skewers
• Marinated Feta with Roasted Lemon and Dill
• Sweet Greek Flatbread
• Ricotta Veggie Spread
• Sausage Balls with Two Dipping Sauces

📖 Recipe

My Big Fat Greek Appetizer (Feta Dip)

My Big Fat Greek Appetizer is an easy to make layered Feta Dip with good olive oil, feta cheese, cucumber, green onion, tomatoes, and Kalamata olives. Scoop it up with a pita!

5 from 3 votes

Print It Rate It Save Saved!

Course: Appetizers

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 servings

Calories: 207kcal

Author: Lana Stuart

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 Pitas
• ▢ ⅓ cup extra virgin olive oil
• ▢ 4 ounces Feta cheese crumbled
• ▢ ½ cup diced cucumber
• ▢ ¼ cup diced green onion
• ▢ ½ cup diced fresh tomatoes
• ▢ ¼ cup Kalamata olives chopped
• ▢ Juice of 1/2 a lemon
• ▢ ¼ teaspoon ground black pepper
• ▢ 8 Pepperoncini

Instructions

• Heat the oven to 350 degrees. Put the pita bread in the oven to warm while you prepare the rest of the recipe.
• On a large, shallow plate or platter, pour the olive oil to cover the bottom.
• Scatter over the crumbled Feta cheese, diced cucumber, green onion, tomatoes, and Kalamata olives.
• Sprinkle with a little lemon juice and freshly ground black pepper.
• Serve with crispy pita chips or warm pita bread torn in pieces and pickled Pepperoncini.

Notes

May be made about 30 minutes before serving. My recommendation is to serve and enjoy the dip fairly quickly after making it.

Nutrition Information

Serving 1 | Calories 207kcal | Carbohydrates 18g | Protein 5g | Fat 13g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 8g | Cholesterol 13mg | Sodium 380mg | Potassium 113mg | Fiber 1g | Sugar 1g | Vitamin A 225IU | Vitamin C 10mg | Calcium 102mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe

Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on May 6, 2014. It has been updated with additional information and revised photos.