Feta Dip
This whipped garlic Feta Dip is easy to make with cream cheese and Greek yogurt or sour cream! It has a hint of lemon juice, simple seasonings, and can be garnished with diced tomatoes.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Servings: 2 cups
Calories: 454kcal
- 4 oz cream cheese at room temperature
- 6 oz. crumbled Feta cheese equal to 1 + 1/3 cup
- ⅓ cup plain Greek yogurt see notes for substitutions
- 2-3 cloves garlic
- 1 Pinch dried dill
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
Optional Garnishes
- 1 Roma tomato diced
- Fresh Basil
- Freshly cracked black pepper to taste
Blend the softened cream cheese In a food processor until it’s smooth. Add the feta, cream cheese, Greek yogurt, garlic, dill, oregano, and lemon juice. Blend until well-combined.
Serve immediately or store in an airtight container in the fridge until ready to serve.
For Serving:
Serve with toasted Naan bread (see notes), crackers, pita chips, pretzels, French bread, or veggies!
This recipe makes 2 cups, the nutritional information is per cup.
Substitute for Plain Greek Yogurt:
- Sour cream. This would be my first choice, I make this substitution often.
- Mayo can also be used.
- Cottage Cheese is another alternative, the consistency won't be quite the same but it'll have great flavor.
To serve with toasted Naan bread:
- Brush Naan bread lightly with olive oil and sprinkle with kosher salt.
- Place directly on oven racks. Bake in a preheated 375 ° oven for 8-10 minutes, or until crisp.
- Transfer to cooling racks to keep them crisp.
- Once cooled, slice into triangles for dipping.
Storage:
- Store in a covered airtight container in the fridge for up to 5 days.
Calories: 454kcal | Carbohydrates: 11g | Protein: 20g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 140mg | Sodium: 1147mg | Potassium: 300mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1427IU | Vitamin C: 8mg | Calcium: 545mg | Iron: 2mg