Creamy Feta Dip
Creamy Feta Dip
2 cups | 10 minutes
Paired with crisp veggies, crunchy crostinis, and a chilled glass of wine—this creamy feta dip is perfect for an afternoon snack in the sun, an easy side for a game night, or over your sink when you need a salt fix!
I’m low-key always looking for vehicles to get cheese into my mouth and this Creamy Feta Dip and crudité might be my favorite. This whipped, briny feta dip goes so well with a crunchy garlicky crostini, radishes, tomatoes and cucumbers. It’s a perfect afternoon snack to bring to the park, the quickest side to whip up for a casual hang like a game night, and is always a crowd pleaser.
Feta, the cheese of my people & the way to my heart
I think the most Greek thing about me is my absolute obsession with and adoration for feta cheese. It’s briny, tangy, crumbly, and aged to perfection. Feta can heal me in ways other cheeses can’t. After all, the Greek gods taught Aristaios, son of Apollo, the art of cheesemaking so it's heaven sent. Feta is an integral part of Greek cuisine, dating back to (at least) the 8th B.C. century and Homer. Made from sheep or goat’s milk, it's the perfect briny bite to salads, baked goods, alongside veggies… almost anything is betta with feta.
You feta read these tips
When picking feta, I recommend going for a Mediterranean sheep’s milk feta block that comes packaged in briny liquid. This ensures a high level of moisture and creaminess needed for this dip to blend correctly.
Feta needs wine with a strong structure and high acidity to compete with her loud, briney personality. I would recommend reaching for a Sancerre, Pouilly-Fume, or a dry Rosé
Creamy Feta Dip
2 cups | 10 minutes
Ingredients
12 oz block feta, in brine
4 tbsp olive oil
2 tbsp brine liquid
1 lemon, juiced
Fresh cracked pepper
parsley for garnish (optional)
crostini, carrots, cucumbers, radish, tomatoes and/or snap peas for serving
Instructions
In a food processor, crumble the block of feta into big chunks then pulse a few times to break it down into small, even pieces.
Add 4 tablespoons olive oil, 2 tablespoons feta brine, 1 tablespoon water, juice of 1 lemon, and a few cranks of fresh cracked pepper to the food processor. Blend until creamy, about 1-2 minutes. If the mixture is still thick, add an additional tablespoon of water and blend again.
Add dip into a bowl, top with fresh cracked pepper and the optional parsley garnish sprinkle. Serve with your favorite crudité and crostinis.
