By Doreen Colondres
DOP Greek Feta & Piquillo Pepper Dip
Did you know that most of the “feta” you find at the supermarket isn’t even real feta? I bet you didn’t… yep, we’ve been fooled all along. 🙃 That creamy, tangy block floating in brine with the DOP (Protected Designation of Origin) seal is not just any cheese—it’s the real deal, made under strict standards that protect the tradition, production, and irresistible Mediterranean quality we all love. To earn that seal, feta must be produced in specific regions of Greece, using sheep’s milk (sometimes blended with a little goat’s milk), and aged in brine for at least two months.
Sure, it costs more than the imitations (most of which are made with cow’s milk), but what really matters is what it means for you: flavor and health. Authentic DOP Greek Feta packs a much richer character—salty, tangy, and slightly creamy—that no cheap copy can match. Plus, it’s naturally lower in fat than many cheeses, high in protein, calcium, and probiotics. In other words: better for your palate and your body. 🥗
So when you make this dip, don’t settle for the cow-milk knockoffs. Go for the feta that carries centuries of Greek tradition in every bite.
What you need:
- 14 oz (400 g) DOP Greek feta cheese
- 4 piquillo peppers from Spain
- 1 medium garlic clove
- 3–4 tbsp extra virgin olive oil
- Juice of 1/2 lemon
What to do:
In a small pan, gently warm the olive oil with the piquillo peppers and garlic over low heat, letting them simmer for about 10 minutes until the peppers are soft and the garlic just golden. Transfer everything to a food processor, add the feta and lemon juice, and blend until smooth and creamy. Spoon into a bowl, drizzle with a little extra virgin olive oil, garnish with fresh herbs or microgreens if you like, and serve with bread, pita, or veggies.
Now dig in and enjoy—because The Kitchen Doesn’t Bite! ✨
