A rich, bubbling skillet of melted Turkish cheeses blended with roasted peppers, olive oil, and aromatic spices. This irresistible hot dip is creamy, tangy, and mildly spicy—perfect for scooping up with crusty bread or warm flatbread. Whether served as an appetizer or part of a mezze spread, it brings bold flavor and comforting texture to the table.
Why You’ll Love This Recipe
Turkish Spicy Baked Cheese Dip is an indulgent, easy-to-make appetizer that delivers on both flavor and texture. The combination of salty cheeses, warm spices, and sweet roasted red pepper creates a perfectly balanced dish. It’s baked until golden and bubbly, making it a crowd-pleaser at any gathering. With minimal prep and rustic presentation, it’s ideal for everything from holiday feasts to casual entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup feta cheese, crumbled
- 1/2 cup kasseri or mozzarella cheese, shredded
- 1/4 cup cream cheese
- 1/4 cup roasted red pepper, finely chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 tablespoon fresh mint or parsley, chopped (for garnish)
Directions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine the feta, kasseri (or mozzarella), cream cheese, roasted red pepper, garlic, olive oil, Aleppo pepper, paprika, and black pepper. Mix thoroughly until evenly blended.
- Transfer the cheese mixture to a small oven-safe skillet or baking dish, spreading it into an even layer.
- Bake for 15–18 minutes, or until the cheese is melted, bubbling, and slightly golden on top.
- Remove from the oven. Drizzle with additional olive oil if desired and garnish with chopped mint or parsley.
- Serve hot with crusty bread or warm flatbread.
Servings and timing
This recipe yields approximately 4–6 servings.
Preparation time: 5 minutes
Cooking time: 18 minutes
Total time: 23 minutes
Variations
- Cheese Options: Try Turkish tulum or beyaz peynir instead of feta, or use a blend of goat cheese and gruyère for added complexity.
- Add Nuts: Top with toasted walnuts or pine nuts for a crunchy finish.
- Herbed Version: Stir in a teaspoon of dried thyme or oregano for extra herbal notes.
- Extra Spicy: Add chopped fresh chili or more Aleppo pepper to turn up the heat.
- Smoky Finish: Use roasted smoked peppers or a touch of harissa for deeper smokiness.
storage/reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
To reheat, place in an oven-safe dish and warm at 350°F (175°C) for 8–10 minutes until bubbly again. Avoid microwaving, as it may alter the texture of the cheese.
If the dip thickens upon reheating, add a small splash of olive oil or cream to loosen it.
FAQs
Can I make this dip ahead of time?
Yes. Prepare the dip mixture, transfer it to a baking dish, and refrigerate. Bake just before serving for best results.
What bread goes best with this dip?
Crusty baguette slices, pita bread, or warm flatbread work beautifully for scooping and dipping.
Is this dip very spicy?
It has a mild kick from Aleppo pepper, which is flavorful and warm rather than overly hot. Adjust the amount to suit your preference.
Can I use other types of peppers?
Yes, you can use jarred roasted red peppers, piquillo peppers, or even grilled fresh peppers.
What can I serve with this dip besides bread?
It also pairs well with raw vegetables like cucumbers, bell peppers, or even baked potato wedges.
Can I make this without an oven?
Yes. Cook the dip mixture in a skillet on low heat, stirring until melted and smooth. Finish with fresh herbs.
How do I keep the cheese from becoming oily?
Avoid overbaking, and mix the cheeses well with cream cheese and roasted peppers to help emulsify the fat.
Can I freeze this dip?
Freezing is not recommended, as the texture of the cheese may become grainy upon thawing and reheating.
Is this dish vegetarian?
Yes, if using vegetarian-friendly cheese. Check labels, as some traditional cheeses use animal rennet.
Can I double the recipe?
Absolutely. Use a larger baking dish and increase the baking time by 3–5 minutes if needed.
Conclusion
Turkish Spicy Baked Cheese Dip (Hot Peynir Ezmesi) is a simple yet luxurious appetizer that brings Mediterranean warmth and richness to your table. Its vibrant flavors and creamy, bubbling texture make it a guaranteed hit at any gathering. Whether you’re serving it with fresh bread or including it as part of a mezze spread, this dip offers bold character and unforgettable taste in every bite.
Print
Turkish Spicy Baked Cheese Dip (Hot Peynir Ezmesi)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Description
A spicy, creamy Turkish cheese dip made with a blend of cheeses, roasted peppers, and warm spices, baked until bubbly and golden. Perfect for dipping crusty bread or serving as part of a mezze spread.
Ingredients
- 1 cup feta cheese, crumbled
- 1/2 cup kasseri or mozzarella cheese, shredded
- 1/4 cup cream cheese
- 1/4 cup roasted red pepper, finely chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon Aleppo pepper (or red pepper flakes)
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 tablespoon fresh mint or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine feta, kasseri or mozzarella, cream cheese, roasted red pepper, garlic, olive oil, Aleppo pepper, smoked paprika, and black pepper. Mix until well blended.
- Transfer the mixture to a small oven-safe skillet or baking dish and spread evenly.
- Bake for 15–18 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Remove from the oven, drizzle with extra olive oil if desired, and garnish with chopped mint or parsley.
- Serve hot with crusty bread or flatbread for dipping.
Notes
- Substitute kasseri with mozzarella or mild provolone if unavailable.
- Use more or less Aleppo pepper to adjust heat to taste.
- For added richness, stir in a spoonful of labneh or sour cream before baking.
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 35mg
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