Feta Grinder Dip
Crowd-pleasing dip that's bold, savory and packed with Italian grinder sandwich vibes
Servings: 4
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
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.