Creamy Feta Dip
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Prep Time
10m
Cook Time
-
Total Time
10m
This creamy feta dip is a rich and flavorful appetizer made with smooth Danish feta, cream cheese, garlic, lemon zest, and olive oil. Topped with honey, pistachios, and parsley, it's perfect for dipping with warm bread, pita, crackers, or fresh veggies. A delicious and versatile party dish.
Recipe Options
Ingredients
Servings:
8
Scale:
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Creamy Feta Dip
Toppings (note 4 For Subs)
Dipping Options – Choose
Steps
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Notes
1. Danish feta is a type of feta that is smooth, more like cream cheese. It’s a different texture to crumbly Greek feta, but with a similar briny salty flavour. It blends to make a 100% smooth dip. Greek feta works too but you’ll end up with a faintly grainy texture (and you will need to blitz for a few minutes). The only way to make it 100% smooth is to strain it. Not a deal breaker, it’s still tasty and creamy!
2. Cream cheese – Yogurt and sour cream also work but cut them down to 1/3 cup.
3. Garlic – The taste of garlic is really prominent in this dip so don’t go crazy with it even if you’re a garlic lover like me! If you don’t have a garlic press, use a microplane or similar to make a garlic paste but reduce to 1/8 tsp. You can also use the side of a knife to smear chopped garlic into a paste.
4. Other topping options –This dip will go with so many things! Think: cheeseboard and mezze items. Maple syrup instead of honey, other nuts and seeds (almonds, walnuts, hazelnuts, pecans, macadamia, pepitas, sunflower seeds), dried fruit (cranberries, sour cherries, apricots), olives, sun dried tomatoes, artichokes or other pickled things, cilantro/coriander.
5. Keeps 3 days in the fridge without toppings. Top just before serving as the dip will start to perspire after around 30 minutes.
6. Nutrition per serve assuming 10 servings, no bread etc included.
2. Cream cheese – Yogurt and sour cream also work but cut them down to 1/3 cup.
3. Garlic – The taste of garlic is really prominent in this dip so don’t go crazy with it even if you’re a garlic lover like me! If you don’t have a garlic press, use a microplane or similar to make a garlic paste but reduce to 1/8 tsp. You can also use the side of a knife to smear chopped garlic into a paste.
4. Other topping options –This dip will go with so many things! Think: cheeseboard and mezze items. Maple syrup instead of honey, other nuts and seeds (almonds, walnuts, hazelnuts, pecans, macadamia, pepitas, sunflower seeds), dried fruit (cranberries, sour cherries, apricots), olives, sun dried tomatoes, artichokes or other pickled things, cilantro/coriander.
5. Keeps 3 days in the fridge without toppings. Top just before serving as the dip will start to perspire after around 30 minutes.
6. Nutrition per serve assuming 10 servings, no bread etc included.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories371kcal
-
Fat29g
-
Saturated Fat14g
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Carbohydrates14g
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Fiber0g
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Sugar11g
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Protein13g
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Cholesterol72mg
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Sodium715mg
Percent Daily Values are based on a 2,000 calorie diet.