Hatch Chile Feta Dip with Pita Bread

by Mary Papoulias-Platis

Post image for Hatch Chile Feta Dip with Pita Bread

Let me introduce my first Greek -Mexican twist during Hatch Chile Month! What does a Greek Girl do but add feta to everything she makes! Adding chiles to a feta dip gives it a new dimension and such a spicy kick. I won’t make a feta dip again and not use some kind of green chile.  But first, you must prepare the chiles by rotating them to remove the flesh.

Take a look at Cooking Techniques on “How to Roast a Hatch Chile” to learn how. Along with giving this dish a wow-factor, it encouraged me to try and make something to go along with it from the Greek cuisine. Making your own pita allows you to add any spices or herbs you would like to the dough before baking it off.  Because of the spiciness of the feta, I chose to go plain this time.

For Hatch chiles in your area  go to Melissa’s Produce and check out where you might find these delicious chiles.  I used the mild chiles for this recipe, but they do come in hotter varieties. As I pulled out the bread from the oven, not only did it take over my house with that fresh bread smell, to my surprise I loved the soft billowy texture of the bread. Perfect for the spicy feta dip, that yin-yang thing! Make sure you prepare the feta dip first, so that you can serve the pita hot, straight out of the oven!

Hatch Chile Feta Dip with Pita Bread

It's Hatch Chili month, so I'm double-twisting my recipe with two of my favorite cuisines. With my new hatch chile feta dip and freshly baked pita bread. I can now scream out Olay and Opa!

Course Appetizer
Cuisine California Greek
Keyword dip, hatch chile, pita bread
Servings 12
Author Mary Papoulias-Platis


Pita Bread

  • 7 cups flour bread flour
  • 1 envelope active dry yeast, 1 tablespoon
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil
  • 1/4-1/3 cup water

Hatch Chile Feta Dip

  • 1 cup crumbled feta
  • 1/2 cup Greek plain yogurt
  • 1/8 cup extra-virgin olive oil
  • 3-4 mild hatch chiles, roasted peeled and seeded
  • Zest of 1 fresh lime
  • Juice of 1 fresh lime
  • Pinch of salt and pepper


Pita Instructions

  1. In a large bowl, add sifted flour. Stir in the yeast and salt.

  2. Add the olive oil and mix in enough water to make a soft dough.
  3. Turn dough onto a floured surface and knead for 10 minutes, or until smooth.
  4. Cut into 12 equal pieces. Roll each piece into a ball, then roll into a 6-inch oval shape.

  5. Place on a floured tray, cover with a towel and place in a warm place for 1 hour to rise.
  6. Preheat oven to 475 degrees. Oil the baking tray and place in the oven to heat.
  7. Place three pitas on the tray and sprinkle with water.

  8. Bake 5 minutes or until puffed and lightly brown. Remove pita and wrap in a cloth.

  9. Continue baking the remaining pitas.


  1. Place everything in the blender or food processor, except the lime zest.

  2. Place the feta mixture in a bowl and place the lime zest on top.

Learn how to roast chilies here!

Hatch Chile Dip

Roasted Hatch Chiles

To learn how to roast chiles here!

Try my other dips for great appetizers!

Greek Roasted Eggplant Dip “Melitzanosalata”

Best Root Vegetables  Radish Yogurt Dip

Phyllo Green Rolls with Meyer Lemon and Balsamic-Mustard Dipping Sauces

Appetizers are a Must!



© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 4 comments… read them below or add one }

1 Eha

Liked your feta dip but wondered about the chillies: had not heard that name in Australia 🙂 ! Thanks for enclosing the photo – it just happens I bought a bagful of ‘those’ on Friday!!! Ours of that size are almost mild enough to bite into!!

2 Mary Papoulias-Platis

Hi Eha,
The Hatch Chile runs for a short season during these summer months. Grown in Hatch in New Mexico for their wonderful flavor, a specialty here in the U.S. I found a link for you from our distributor with more information at http://www.melissa‘sproduce.com.
Enjoy reading…Mary

3 SueG

Is there liquid in the pita? How much? And do I mix the yeast in warm water first? Sorry, I’m a newbie.
Enjoying your site. Thanks.

4 Mary Papoulias-Platis

Yes Sue, there is water but you must add the olive oil first then start with maybe 1/4 cup of water and keep adding until you get a soft dough.
If you have a dough hook on your mixer, add until the dough gathers around the hook and the bowl is clean. Not necessary to pre-mix yeast.
It might be easier to cut the recipe in half, and try it first to get the water proportions,because the climate affects the bread-making process.

Leave a Comment