Spicy Feta Dip with Lavash Chips

Spicy Feta Dip with Lavash Chips


This recipe is great as a passed appetizer or on a snack platter.

  • Author: californialavash


  • 1 to 2 sheets Atoria’s Family Bakery Lavash
  • 5 oz. feta cheese, preferably Greek
  • 3 tbsp. Greek yogurt
  • 2 tbsp. olive oil (extra virgin, if you’ve got it)
  • 1 small poblano chile (approximately 2 oz.)
  • Kosher salt
  • 1/8 tsp. cayenne pepper, optional


  1. Light a gas burner or preheat the broiler to high.
  2. Let the feta come to room temperature.
  3. On the stovetop over the flame, or under the broiler, roast the poblano chile, turning frequently, until charred on all sides.
  4. Transfer to a bowl and cover with a plate or plastic wrap; let steam and cool, 10-15 minutes.
  5. Heat the oven to 350F.
  6. Remove the stem, ribs, and seeds from the red bell pepper; cut the pepper into 1/4″-thick strips.
  7. Cut the Lavash into 2″ squares.
  8. On a sheet pan, spread the Lavash squares in an even layer and lightly brush or drizzle them with oil, if desired.
  9. Toast in the oven until crisped and golden brown, 10-12 minutes. Transfer to a plate.
  10. Using a small, sharp knife or your hands, remove the stem, charred skin, and seeds and finely chop the poblano.
  11. In a medium bowl, combine the poblano with the feta, Greek yogurt, and olive oil; stir until blended; season to taste with salt and as much cayenne as you like.
  12. Transfer the feta mixture to a bowl and serve with the Lavash chips.
  13. The dip can also be covered and refrigerated for up to 4 days.


TIP: If you are pressed for time and own a food processor, in step 10, instead of chopping the poblano by hand, process it to a coarse paste, then add the feta, Greek yogurt, and olive oil, and pulse a few times until blended.


  • Serving Size: 1 cup of dip
Spicy Feta Dip with Lavash Chips

In this recipe:

Lavash Traditional

Lavash Traditional