Description
This whipped feta dip is bursting with flavor and so easy to make! Bright and delicious, easy to make, and always a crowd-pleaser.
Ingredients
Units
Scale
- 4 Tbsp. olive oil, divided
- 2 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 8 oz. cream cheese
- 8 oz. block of feta cheese
- 1/2 lemon: zested and juiced
- garnish: minced chives, red pepper flakes, olive oil
Instructions
- Heat 2 tablespoons of olive oil over low heat in a small pan. Add minced garlic and heat until garlic starts to sizzle, about 2 minutes. (Careful not to burn the garlic!)
- Remove from heat and add red pepper flakes to oil.
- In a processor, pulse together cream cheese and feta cheese until smooth.
- Add the remaining 2 tablespoons olive oil, juice and zest from lemon and garlic oil to processor and pulse again until combined.
- Spread onto a plate or bowl and top with garnishes if desired.
Notes
- Storage: Store leftover feta dip in an airtight container in the refrigerator for 3-4 days.
- Ingredient notes: Use a block of feta cheese for best results. If you can find it in brine, that’s my first choice for the best flavor and it will keep it fresh a lot longer. Most grocery stores carry block feta, but if you can’t find it, crumbles will work.
- Prep ahead: This dip is easy to prep a day or two in advance. I would recommend making the feta cream cheese mixture and cooking the oil mixture right before plating.
- Special tools: All you need is a microplane zester and food processor.
- Serve with: Crackers, air fryer pita chips, and veggies.