Grab yourself a block of feta, and get ready to make the ultimate spicy feta dip. Perfect to bring to any summer function! ☀️
Adjust the thickness of your dip by changing the ratios of olive oil, feta, and yogurt in the food processor.
Yes, you can go out and buy a bag of chips, but these homemade lavash chips upgrade this appetizer to a whole new level. They’re spiced exactly as you want them, and get so crunchy fresh out the oven.
I made this for a dinner party, and my guests literally wiped the plate clean!
If you love this, wait till you see what's cooking in my latest cookbook, AfriCali: Recipes From My Jikoni.
For the spicy feta dip:
8-ounce block feta cheese
1 tablespoon Calabrian chili paste
1 garlic clove, peeled
1/2 cup to 1 cup plain whole milk yogurt (depending on the desired dip thickness)
Salt to taste
1 teaspoon dried oregano
2 tablespoons to 1/4 cup of olive oil (depending on the desired dip thickness)
Note: Greek yogurt will yield a thicker dip
For the lavash chips:
Fresh or stale lavash
Olive oil
Sea salt
Black pepper
Paprika
For the spicy feta dip:
Use a food processor to combine all the spicy feta dip ingredients. Blend until smooth, and add more or less yogurt and olive oil to adjust the thickness.
When it’s reached the perfect consistency, use a rubber spatula to pour into a serving bowl and smooth out the surface.
Garnish with more Calabrian chili paste, salt flakes, and dried oregano before serving.
For the lavash chips:
Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
Cut the lavash into your desired chip shape.
Toss the cut lavash in a few drizzles of olive oil and the spices, then lay out the pieces on the baking tray so they aren’t overlapping each other.
Bake in the center of the oven for 6 to 10 minutes or until crispy. Serve immediately with the spicy feta dip.