Chunky Feta Dip

This chunky feta dip is loaded with fresh vegetables, olive oil, and Greek seasoning. No blender needed and ready in just 5 minutes. Perfect for last-minute entertaining!

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Chunky Feta Dip – No Blender Needed!

This chunky feta dip is the appetizer you throw together when you need something fast and impressive. Crumbled feta, fresh tomatoes, cucumber, green onions, olive oil, and Greek seasoning all tossed in one bowl. No blender, no cooking, no fuss. Just a really good dip in about 5 minutes.

It is the kind of thing that disappears quickly at a party. Serve it with crusty crostini for dipping, or set it out as part of a bigger spread with my layered Greek dip.

Ingredients Notes

Find the full printable recipe with specific measurements below.

• Feta cheese: Use a block of feta and crumble it yourself for the best texture. Pre-crumbled feta tends to be drier and less creamy.
• Roma tomatoes: These work well because they are less watery. Chop them small so they mix evenly throughout the dip.
• Green onions: Add a mild onion flavor without overpowering the feta. Both the white and green parts can be used.
• Baby cucumber: Provides a fresh crunch. Leave the skin on and remove excess seeds if needed.
• Olive oil: Helps bring everything together and adds richness. Start with less and add more to taste.
• Greek seasoning: Cavender’s Greek Seasoning blend adds balanced flavor with no extra prep or need for multiple seasonings.

How to Make Chunky Feta Dip

To start, crumble the block of feta cheese into a medium serving bowl using a fork. Aim for uneven, bite-sized pieces.

Next, add the chopped tomatoes, green onions, and cucumber. Gently toss everything together so the vegetables are evenly mixed with the feta.

Drizzle the olive oil over the top, then sprinkle with Greek seasoning. Toss once more until everything is coated, then taste and adjust the seasoning if needed.

Recipe Tips

• This feta dip is best served the same day while the vegetables are fresh and crisp.
• Chill briefly before serving and serve with crostini, crackers, or sliced baguette.
• Crumble, don’t mash: Crumbling the feta with a fork keeps the dip light and textured. Avoid overmixing so it doesn’t turn creamy or paste-like.
• Season to taste: Feta and Greek seasoning can vary in saltiness. Start with less seasoning, then add more after tasting to avoid an overly salty dip.
• Garnishes: I love to serve this feta dip recipe topped with lemon zest, a drizzle of extra-virgin olive oil, pine nuts and fresh herbs such as parsley.