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Paprika Feta Dip

A creamy, smoky Mediterranean spread made with feta cheese and bold paprika, perfect for crackers, sandwiches, wraps, and veggie platters.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

Regular Ingredients
  • 8 oz block feta cheese, crumbled Use high-quality block feta for smoother blending.
  • ½ cup full-fat Greek yogurt Let feta soften at room temperature before mixing.
  • 2 tbsp extra-virgin olive oil Drizzle on top before serving.
  • 1½ tbsp sweet or smoked paprika Choose smoked paprika for a deeper flavor.
  • 1 clove garlic, minced Add red wine vinegar for sharper tang if desired.
  • 1 tbsp fresh lemon juice Taste and adjust with more lemon juice or paprika if needed.
  • ¼ tsp freshly cracked black pepper Add salt to taste (optional).
Vegan Substitute
  • ¾ cup soaked raw cashews (soaked 2 hours) Blend with 3–4 tbsp water until smooth.
  • ¼ cup unsweetened coconut yogurt Replace Greek yogurt.
  • 2 tbsp nutritional yeast Add for flavor.

Method
 

Preparation
  1. Add feta, Greek yogurt, olive oil, garlic, paprika, lemon juice, and pepper to a food processor.
  2. Blend for 1–2 minutes until smooth and creamy.
  3. Taste and adjust with more lemon juice or paprika if needed.
  4. Transfer to a serving bowl and chill for 10–15 minutes for deeper flavor.
  5. Drizzle with olive oil and dust lightly with extra smoked paprika before serving.
Vegan Preparation
  1. Blend soaked cashews with coconut yogurt, nutritional yeast, garlic, paprika, lemon juice, and water until ultra-smooth.
  2. Add olive oil last and pulse briefly to emulsify.

Notes

Serve with warm pita bread, sandwiches, or as part of a mezze platter. Refrigerate in an airtight container for up to 5 days.