Quick Mediterranean Feta Dip Recipe
This chunky Mediterranean feta dip is an impressive, last-minute appetizer that comes together in about 5minutes! It all starts with a block of creamy feta in the brine (not the pre-crumbled stuff!), with some chopped cucumbers, jalapeno for heat, fresh herbs, and bits of sun-dried tomatoes. If you need to work in advance, chop everything up and put the ingredients in a large bowl but do not mix them.Cover the bowl and store in the fridge for up to 1 night. When you’re ready to serve, just add the olive oil and honey and mix everything up. My favorite way to serve this is with a side of homemade pita chips.
Servings: 6 servings
Ingredients
- 8-10 ounces feta cheese, crumbled
- 3 ounces cream cheese, softened at room temperature (or labneh)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 Persian cucumber or 1/4 English cucumber, chopped (about 1/2 cup)
- 1 jalapeno, chopped
- 3/4 cup sun-dried tomato bits
- 10 fresh basil leaves, torn
- 1 1/2 tablespoons chopped chives
Instructions
- Place the feta, cream cheese, 1 tablespoon olive oil and the honey in a large mixing bowl. With the back of a spoon, press until the cheeses are softened and well-combined.
- Add the remaining ingredients, 2 tablespoons olive oil and gently combine.
- Transfer the feta cheese dip into a serving bowl. Serve with your favorite bread or pita chips. Enjoy!
Notes
- What feta cheese to use? A block of feta in the brine is the best option. Avoid the already crumbled and vacuum-sealed varieties.
- Make-ahead tips: Chop up the ingredients one night in advance and store them separately in airtight containers in the fridge (or put them all in the bowl, but do not mix, and store the bowl in the fridge covered). When you are ready to prepare the cheese dip, add the olive oil and honey, and mix everything to combine.
- Serve it with: Homemade pita bread or pita chips. This dip also works well as part of a mezze platter.
- Leftovers and storage: Store leftovers in a tight-lid container in the refrigerator. It is best enjoyed within 1 or 2 days, so the cucumber does not make it watery.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices. In this recipe, I used our Early Harvest Greek EVOO.
Nutrition
Calories: 217.4kcal | Carbohydrates: 8.8g | Protein: 10.4g | Fat: 16.8g | Saturated Fat: 6.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.4g | Cholesterol: 35.8mg | Sodium: 417.5mg | Potassium: 270.6mg | Fiber: 1.5g | Sugar: 5.7g | Vitamin A: 413.3IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 0.8mg
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