If you’re looking for a crowd-pleasing dip that’s bold, savory and packed with Italian grinder sandwich vibes, this Feta Grinder dip is it. Inspired by the flavors of a classic grinder (or hoagie) sub – think salty feta, zesty peppers, tangy onions, and cured meats – this feta grinder dip comes together in minutes. It’s perfect for game days, potlucks, holiday gatherings, or even as a quick lunch stuffed into a wrap or hoagie bun.
The best part? Its super customizable. Not a fan of salami? Swap it for ham, turkey, prosciutto, or your favorite deli meats. Want it spicier? Add extra banana peppers or a dash of red pepper flakes. It’s versatile, make-ahead friendly, and always disappears fast.
This makes 4 hearty servings and comes in at approximately 270 calories, 5.5 grams of carbohydrates and packs about 12 grams of protein.
How to make Feta Grinder Dip:
In a medium bowl, combine the crumbled feta, chopped salmi, pepperoni, banana peppers, red onion and roasted red peppers.
https://amzn.to/4qZVIsXIn a small separate bowl or jar, whisk together the olive oil, mayonnaise, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper until smooth and emulsified.
Pour the sauce over the feta mixture and gently stir to combine everything evenly. The feta will break down a bit, creating a creamy texture while keeping nice chunks.
Taste and adjust seasoning if needed – more salt, pepper or a splash of vinegar for extra tang.
Serve immediately or chill for 30 minutes to let the flavors meld.
Serving Suggestions:
- Scoop it up with pita crackers, bagel chips, or tortilla chips for the ultimate crunchy bite.
- Keep it lighter with fresh veggies like sliced red bell peppers, celery sticks or cucumber rounds.
- For a quick lunch: Stuff it into a wrap, pita pocket, or hoagie bun – add lettuce or tomatoes if you like. It’s like a deconstructed grinder sandwich in dip form.
Tips and Tricks:
Chop smarter, not harder: Use a vegetable chopper to make light work of the salami, pepperoni, banana peppers, red onion and roasted red peppers. This saves time on dicing and give a uniform texture – aim for bite size pieces so everything scoops easily.
Make it ahead: This dip tastes great after the flavors meld. Mix everything (including the sauce) up to 24 hours in advance, store in an airtight container in the fridge, and give it a quick stir before serving. It keeps well for 3-4 days.
Room temp for best texture: Pull it out of the fridge 15-20 minutes before serving. Cold feta can be crumbly and firm; letting it warm up a bit makes the dip creamier and more dippable without losing its chunky appeal.
Sauce Hack: Add the sauce ingredients in a small jar with a tight lid and shake vigorously instead of whisking – emulsifies faster and less cleanup. Taste and adjust seasoning right in the jar before pouring over the mix.
Amp up the tang or sweetness: If it’s too sharp, stir in that optional honey for balance. For extra zing, add a squeeze of fresh lemon juice or more red wine vinegar.
Meat swaps and variations: Not into salami or pepperoni? Try diced ham, turkey, prosciutto, capicola, or even cooked bacon bits for a smokey twist. For a vegetarian version, skip the meats and add diced cucumber, artichoke hearts, olives, or chickpeas for bulk and crunch.
Spice it up: Toss in red pepper flakes, a dash of hot sauce, or extra banana peppers if you like heat. Fresh herbs like chopped basil, oregano, or parsley stirred in at the end add brightness.
Feta Grinder Dip
Ingredients
- 5 oz crumbled feta
- 1/4 cup diced salami
- 1/4 cup diced pepperoni
- 1/4 cup banana peppers Chopped
- 1/4 cup red onion Chopped
- 1/4 cup roasted red peppers (from Jar) Chopped
For the Dressing
- 3 tbsp olive oil
- 1 tbsp mayo
- 1 tbsp red wine vinegar
- 1/2 tsp Italian seasoning
- 1/8 tsp garlic powder
- 1/8 tsp salt
- pinch pepper
- 1/4 tsp honey optional
Instructions
- In a medium bowl, combine the crumbled feta, chopped salmi, pepperoni, banana peppers, red onion and roasted red peppers.
- In a small separate bowl or jar, whisk together the olive oil, mayonnaise, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper until smooth and emulsified.
- Pour the sauce over the feta mixture and gently stir to combine everything evenly. The feta will break down a bit, creating a creamy texture while keeping nice chunks.
- Taste and adjust seasoning if needed – more salt, pepper or a splash of vinegar for extra tang.
- Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
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