Description
This Greek Feta Dip is a creamy, tangy, and flavorful appetizer perfect for entertaining or casual snacking. Made by blending feta and cream cheese with herbs and lemon juice, it is topped with a fresh medley of grape tomatoes, cucumbers, red onion, and optional Kalamata olives for a refreshing, Mediterranean twist. Serve it with pita chips or crostinis for a delicious, easy-to-make dip that brings the vibrant flavors of Greece to your table.
Ingredients
Scale
Feta Dip Base
- 8 ounces Feta Cheese (preferably block feta)
- 8 ounces Cream Cheese
- 3 Tablespoons Extra-Virgin Olive Oil
- 1/2 Lemon, juiced (about 1 1/2 Tablespoons)
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/2 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
Vegetable Topping
- 12 to 16 ounces Grape Tomatoes, sliced in half
- 1 Hot House Cucumber, sliced
- 2 Tablespoons Red Onion, diced
- Kalamata Olives (optional)
- 1 to 2 Tablespoons Extra-Virgin Olive Oil
- Salt and Pepper to taste
Serving
- Pita Chips or Crostinis
Instructions
- Prepare the Feta Base: Add the feta, cream cheese, lemon juice, olive oil, basil, oregano, red pepper flakes, salt, and pepper to a food processor or mixing bowl. Blend or mix until completely smooth and creamy, scraping down the sides as needed. The texture should be light, fluffy, and spreadable.
- Make the Vegetable Topping: In a separate bowl, combine the sliced grape tomatoes, cucumbers, diced red onion, and Kalamata olives if using. Toss them with olive oil, salt, and pepper until evenly coated. Taste and adjust seasoning as needed.
- Assemble the Dip: Spread the whipped feta mixture generously onto a shallow serving platter or bowl, creating swoops and swirls with the back of a spoon for visual appeal.
- Add the Toppings: Spoon the fresh vegetable mixture over the whipped feta layer. Drizzle lightly with olive oil and finish with extra herbs or red pepper flakes if desired to enhance flavor and presentation.
Notes
- Use block feta cheese for a creamier, smoother dip rather than crumbled feta.
- The dip is best served fresh but can be refrigerated for up to 2 days. Bring to room temperature before serving for best texture and flavor.
- Adjust the amount of red pepper flakes to control the spiciness of the dip.
- For a vegan alternative, substitute cream cheese and feta with plant-based versions.
- Pair this dip with pita chips, crostinis, or fresh vegetable sticks for dipping.
