Air Fryer Crispy Halloumi and Herb Dip
Golden, squeaky-textured halloumi cheese fried in the air fryer until the exterior crisps and the inside stays creamy, served alongside a bright, herbaceous yogurt dip spiked with lemon and garlic. A warm appetizer that pairs perfectly with warm pita, crackers, or fresh vegetables.
- Prep
- 15 min
- Cook
- 10 min
- Wait
- 30 min
- Total
- 55 min
- Makes
- About 12 halloumi pieces with 1 cup (240 ml) dip
Steps
Before you start
- Make the herb dip at least 30 minutes ahead so flavors develop
- Preheat your air fryer to 375°F (190°C)
- Cut halloumi into ½-inch-thick slices or sticks and pat completely dry with paper towels
Mix the herb dip
- In a small bowl, combine the Greek yogurt, chopped dill, mint, parsley, minced garlic, lemon juice, and lemon zest.
- Stir well to distribute all herbs evenly.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes so the flavors meld together.
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Ready when: Dip is fully mixed with no streaks of yogurt
Tip: Prep the dip first so it has time to chill while you cook the halloumi.
Prepare halloumi pieces
- Pat the halloumi slices completely dry with paper towels.
- Dampness prevents proper crisping.
- Brush both sides lightly with the olive oil, then season generously on both sides with kosher salt and black pepper.
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Ready when: Halloumi is dry and evenly coated with oil and seasoning
Tip: Dry halloumi is essential—moisture will steam it instead of crisping it. Don't skip this step.
Air fry the halloumiOven 375°F / 190°C
- Arrange the halloumi pieces in a single layer in the air fryer basket (they should not overlap).
- Air fry at 375°F (190°C) for 8–10 minutes.
- Shake the basket or flip the pieces halfway through cooking so they brown evenly on both sides.
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Ready when: Halloumi is golden brown on both sides with a crispy exterior; when pressed, it squeaks slightly
Tip: Don't crowd the basket. If needed, cook in two batches. The cheese should have room for hot air to circulate.
Rest and serve
- Transfer the hot halloumi to a serving plate.
- Let it rest for 1–2 minutes so the exterior sets slightly (it will stay warm).
- Spoon the herb dip into a small serving bowl.
- Drizzle the dip with a little extra olive oil if desired, and scatter a tiny pinch of red pepper flakes on top for color and heat.
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Ready when: Halloumi exterior is set but still hot; dip is ready to serve
Tip: Serve the halloumi warm while it's at peak texture—the exterior is crispest when hot.
Good to know
Tips
- Halloumi is a high-heat cheese that won't melt easily, making it perfect for air frying. If you can't find it, look for other cheeses labeled 'frying cheese' in Mediterranean or specialty sections.
- The herb dip is also delicious with warm pita bread, roasted vegetables, or fresh cucumber and bell pepper strips for dipping.
- For a spicier dip, add a pinch of cayenne pepper or a few red pepper flakes mixed into the yogurt base.
- If your air fryer runs hot, start checking the halloumi at 7 minutes to prevent over-browning.
Make ahead
The herb dip can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The halloumi must be cooked just before serving to maintain its crispy exterior.
Storage & reheating
Leftover halloumi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) air fryer for 3–4 minutes to crisp the exterior before serving. The herb dip keeps, refrigerated in an airtight container, for up to 3 days.
Substitutions
- full-fat Greek yogurt → sour cream or crème fraîche. Use the same amount. The dip will be slightly tangier and richer.
- fresh dill → fresh tarragon or chives. Use the same amount. Tarragon brings an anise note; chives are more mild.
- extra-virgin olive oil → avocado oil. Avocado oil has a higher smoke point and won't affect the flavor.
- halloumi cheese → kefalotyri or graviera cheese. Both are high-heat cheeses that will fry without melting. Cut into similar-sized pieces.
