Happy New Years Eve, Friends! You guys should know by now that I’m usually not one to hold out on you…but, I’ve totally been holding out on you! I whipped up this feta dip the other night for a Girl’s Night Out, and it dawned on me: I’ve never shared this dip on the blog!
This super-easy, deliciously cheesy dip that isn’t all that terrible for the waistline? The dip that I make all the dang time because its just-so-darned-tasty-and-everyone-loves-it? The dip that is versatile enough to serve with just about anything? That one has been hanging around the dark & dusty corners of my brain just waiting for a chance to break free and be seen–and yet I’ve been inadvertently hoarding it all to myself.
I know! How rude of me!
I first came across the garlicky goodness that is feta dip at a little Italian market near our old house downstate. The Little Market Feta Dip was creamy, pungent, and perfect with or on everything. However, at $18.99 per pound, I did not indulge in the tasty revelry very often.
I think you know where I’m going with this…
Of course, I had to figure out how to approximate the delectable-and-yet-retail-pricey feta dip at home. Which I did. Natch. ‘Know what I discovered? Not only is the feta dip made with household staples, but it takes all of 5 minutes to put together. Score!
Start with a good, herbed feta cheese. I like this brand, and I buy it pre-crumbled because I’m pretty lazy when it comes to feta–I just want it ready to be added to stuff on a whim. I also like the seasonings to be in there so I don’t have to fret over the serious lack of fresh herbs Up North in the wintertime. Call it Northern Survival.
Add the feta, plain (preferably Greek style) yogurt, and a little sour cream to the bowl of a food processor.
After whacking and peeling a garlic clove or two, I further take out my aggression on it by squeezing it through a garlic press. You can mince it by hand, if you’re more civilized than I am. Just toss the garlic into the processor bowl when you are done. Start with one clove and work your way up to two, if you can take it. In my experience, Bacon Slayer and I like 2 cloves of garlic. However, when I take feta dip as a dish to pass, it gets eaten much faster if I only add one clove. Know your Audience.
Sprinkle in a little kosher salt and cracked pepper, and then pulse the creamy goodness 3 or 4 times until combined.
Here’s a little secret: if you are without a food processor, but have a whisk, and and a little determination, you can whisk the ingredients instead.
Transfer the Garlicky Feta Dip to a bowl, and serve alongside…well…just about anything! I served it up the other night with sweet potato chips, but it’s also great in the center of a veggie tray, or with pita chips.
Oh! I’d be really be remiss if I didn’t tell you that sometimes I skip the sour cream all-together and use Garlicky Feta Dip as a sandwich or panini spread. (Why hello, Super Bowl Subs.)
Make it tonight. Share it with your family & friends. Amen.
Garlicky Feta Dip
Makes 2 Cups
6 oz. crumbled, herbed feta cheese
½ C. plain yogurt (Greek style is nice)
¼ C. sour cream
1 clove of garlic, minced (2, if you can take it!)
¼ tsp. freshly ground black pepper
¼ tsp. kosher salt
Combine feta, yogurt, sour cream, minced garlic, cracked pepper pepper, and kosher salt in the bowl of a food processor.
- Pulse 3 or 4 times to combine.
- Transfer dip to a serving dish.
- Serve with vegetable crudités, pita chips, or artisan sweet potato chips.
Notes: Dip can be made into a sandwich spread by skipping the sour cream, and cutting back a touch on the yogurt. Plain feta can be used in place of herbed—just add a Tbs. (total) of freshly minced basil, rosemary, and dill.