Description
Creamy whipped feta blended with sun-dried tomatoes and herbs. This is a tangy, savory appetizer ready in 10 minutes, perfect for serving with pita or fresh vegetables.
Ingredients
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, room temperature
- 1/2 cup plain Greek yogurt
- 2 tablespoons oil from the jar of sun-dried tomatoes
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, grated
- 1/4 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 cup sun-dried tomatoes in oil, drained and finely chopped
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon fresh thyme leaves, chopped
- Pinch of fine sea salt
- 2 tablespoons chopped fresh basil or parsley (for serving)
- Warm pita, toasted baguette slices, crackers, or seasonal veggie sticks (for serving)
Instructions
- Add feta, cream cheese, Greek yogurt, sun-dried tomato oil, lemon juice, lemon zest, garlic, oregano, crushed red pepper, and black pepper to a food processor.
- Blend on high until very smooth and fluffy, 60–90 seconds. Scrape the bowl once to get an even texture.
- In a small bowl, combine chopped sun-dried tomatoes with olive oil, honey, thyme, and a small pinch of salt. Stir to coat the mixture.
- Fold half of the tomato mixture into the whipped feta. This creates pockets of flavor and texture.
- Spoon the dip into a shallow serving bowl. Use the back of a spoon to make soft swoops across the surface.
- Top the dip with the remaining tomato mixture. Sprinkle with fresh basil or parsley and drizzle lightly with olive oil.
- Serve immediately with warm pita, toasted bread, crackers, or crisp vegetables.
Notes
- Use room-temperature cheeses for the smoothest whip texture.
- Start with less salt because feta cheese is naturally salty.
- Use the flavored oil from the tomato jar to increase the savory depth of flavor.
- Blend longer than you think necessary to achieve a cloud-like, fluffy texture.
- Plate the dip in a shallow dish so that every scoop includes some of the tomato topping.
- Refrigerate in an airtight container for up to 4 days.
- For the best texture, store the tomato topping separately and assemble just before serving time.
- Serve chilled, or let it sit for 15 minutes at room temperature to soften slightly.
- Do not freeze this dip because the dairy may separate.
- Substitute cream cheese with ricotta for a lighter texture.
- Add 1–2 roasted red peppers to the processor for a sweeter, smoky flavor.
- Stir in 1/4 cup chopped Kalamata olives for a briny contrast.
- Swap thyme for rosemary or basil to change the herbal profile.
- For more heat, finish with hot honey or extra crushed red pepper.
- Make it extra lemony by adding 1 additional teaspoon of lemon zest.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean