Spicy Feta Dip with Charred and Pickled Pepps


Some people find the flavor of fresh oregano to be overpowering. I happen to love it, and think it’s a highly underrated herb. If you’re one of those people, the tablespoon of fresh oregano that’s whipped into the dip may suffice, and you can hold back on adding more as a garnish. Taste as you go and feel it out for yourself!

Active Time: 35 Mins

Total Time: 35 mins



  • 4 jalapenos
  • 2 tablespoons fresh oregano
  • 1 garlic clove
  • 1 lemon


  • 2 tablespoons olive oil, plus more for drizzling (I used California Olive Ranch)
  • ½ cup sliced pickled pepperoncini
  • Kosher salt, freshly ground black pepper
  • crackers, breadsticks, bread, radishes, cukes or anything else, for serving


  • 6 ounces feta cheese

1. Char the jalapenos:

  • Place 3 jalapenos right on your burner and turn the heat to medium. Char, flipping and turning occasionally until blackened all over and beginning to soften, 12-15 minutes. If you don’t have a gas range, you can do this on a baking sheet positioned under the broiler instead.
  • Using tongs, transfer the jalapenos to a medium bowl and cover tightly with plastic wrap. Let steam for 10 minutes.
  • Using the back of a knife, scrape away and discard the blackened skins.
  • Remove the seeds and stems, and transfer to the bowl of a food processor

2. Blitz it up:

  • Add 1 garlic clove, 1 tablespoon fresh oregano leaves, the juice of half a lemon, and 2 tablespoons olive oil to the jalapenos and process in long pulses until finely chopped.
  • Add 6 ounces feta (broken or cut into a few smaller pieces if necessary) and pulse until smooth, and the consistency of hummus. You may need to add a tablespoon of water to help thin it out.
  • Season with salt if needed but careful--feta tends to be quite salty naturally and you may not need much.)

3. Top and serve:

  • Finely chop the remaining jalapeno (discarding the seeds if you’re not into spice) and ½ cup pickled pepperoncini.
  • Combine them in a bowl with a pinch of salt and the juice of half a lemon.
  • Serve: Transfer the whipped feta to a serving dish, making a divot in the center with the back of a spoon.
  • Spoon the jalapeno/pepper mixture into the divot. Drizzle the dip generously with olive oil, scatter more oregano over top and finish with freshly ground black pepper.

Filed Under: