Greek Mizithra and Roasted Red Onion Dip

Name: Greek Mizithra and Roasted Red Onion Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) large red onions, halved and sliced into half-moons, halved and sliced into half-moons; 3 tbsp (45 ml) extra-virgin olive oil; fine sea salt, to taste; freshly ground black pepper, to taste; 10 oz (280 g) fresh mizithra cheese, crumbled, crumbled into bite-sized pieces; ½ cup (120 ml) full-fat Greek yogurt; 3 oz (85 g) crumbled feta cheese; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (30 ml) oregano-infused olive oil; ½ tsp (2 g) ground sumac; 1 tbsp (3 g) fresh chives, thinly sliced, thinly sliced (optional)

From the MyKitchenBank Kitchen

A warm, creamy dip showcasing fresh mizithra cheese layered with sweet roasted red onions, finished with a drizzle of oregano oil and bright sumac. The cheese becomes silky when gently heated, while the caramelized onions add depth and natural sweetness. Perfect served warm with bread, vegetables, or crackers.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: About 2 cups (480 ml)

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Steps

Before you start

Preheat oven to 400°F (200°C) for roasting the onions
Have mizithra cheese at cool room temperature for easier crumbling
Prepare a shallow 8-inch (20 cm) baking dish or similar

1
Roast the red onionsOven 400°F / 205°C
- Toss the sliced red onions with 3 tablespoons (45 ml) extra-virgin olive oil and season with a pinch of salt and pepper.
- Spread on a large baking sheet in a single layer.
- Roast at 400°F (200°C) for 30–35 minutes, stirring halfway through, until deeply golden and caramelized at the edges.
- The onions should be very soft and sweet.
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Ready when: Onions are deep golden brown and very soft, with caramelized edges
Tip: Stir halfway through so the onions color evenly without burning on the bottom.
2
Mix the cheese base
- While the onions roast, combine the crumbled mizithra cheese, Greek yogurt, feta, and lemon juice in a medium bowl.
- Stir gently until just combined—the mixture should have a creamy but slightly chunky texture.
- Season with a small pinch of salt and pepper.
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Ready when: Cheese mixture is combined and creamy
Tip: Don't overmix; this isn't a paste. You want some cheese texture to remain.
3
Layer and heat the dipOven 400°F / 205°C
- Spoon half the cheese mixture into an 8-inch (20 cm) baking dish, spreading it evenly.
- Once the roasted onions are ready, spread them over the cheese layer.
- Top with the remaining cheese mixture, spreading gently so the onions peek through slightly.
- Cover the dish loosely with foil and place in the 400°F (200°C) oven for 8–10 minutes, until the dip is warm throughout and beginning to soften.
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Ready when: Dip is hot throughout and edges are beginning to bubble slightly
Tip: Cover with foil so the surface doesn't dry out—you want it creamy, not crusty.
4
Finish and serve
- Remove the dish from the oven and let it rest for 2 minutes.
- Drizzle the warm dip generously with oregano-infused olive oil, then sprinkle with sumac and fresh chives (if using).
- Serve immediately while warm with warm bread, pita chips, or fresh vegetables.
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Ready when: Dip is warm and ready to serve
Tip: The sumac adds tartness and visual appeal—don't skip it. Add the oregano oil just before serving so it stays fragrant.

Good to know

Tips

This dip is best served warm. If made ahead and chilled, reheat gently to restore the silky, spreadable texture.
Roast the onions until they're quite brown—this caramelization is what gives the dip its depth. Don't rush this step.
If you can't find oregano oil, you can make it by warming a small bottle of olive oil with fresh oregano sprigs for a few hours, then straining.
The sumac adds both a subtle tang and the signature pink-purple color that makes this dip look authentically Greek.

Make ahead

The roasted onions can be made up to 2 days ahead, cooled, and stored in the fridge in an airtight container. The cheese mixture can also be assembled (without heating) up to 8 hours ahead; layer and heat just before serving for best flavor.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10–12 minutes, covered, until warm. Do not freeze, as the texture of the fresh cheese may suffer.

Substitutions

fresh mizithra cheese, crumbled → Ricotta cheese. Fresh ricotta mimics mizithra's mild, creamy character. Use the same weight; it may be slightly more moist.
oregano-infused olive oil → Extra-virgin olive oil mixed with 1/4 teaspoon dried oregano. Mix just before drizzling. It won't be quite as aromatic but still good.
ground sumac → Finely grated lemon zest. Provides tartness and brightness, though loses the deep color. Use half the amount.
full-fat Greek yogurt → Sour cream or mascarpone. Sour cream adds tang; mascarpone adds richness. Use equal weight for either.