Recipe video above. This will save you when you need something fast, low-cost but a little different to take to gatherings! Serve with slices of bread, crackers of vegetable sticks served up on a big platter that everyone will dive into.
Prep Time10 minutesmins
Course: Appetiser, Dip, Party Food
Cuisine: Mediterranean, Western
Keyword: dip, feta dip, Party Food
Servings: 8
Calories: 234cal
Author: Nagi
Ingredients
Creamy Feta Dip:
400g / 10 ozDanish feta, at room temp (ie. the creamy sort, not crumbly Greek sort, Note 1)
125g/ 4 ozcream cheese, at room temp, full fat (Note 2)
1/4tspgarlic, crushed using garlic press (Note 3)
1 1/2tsplemon zest, optional
1/4tspcooking/kosher salt
3tbspextra virgin olive oil
Toppings (Note 4 for subs):
3tbsphoney
1tbspextra virgin olive oil
2tbsppistachios, roughly chopped
1/2tspparsley, finely minced
Pinch ofchilli / red pepper flakes, optional
Sprinkle oflemon zest, optional
Dipping options - choose:
Thick slices of bread, warmed
Lebanese, pita or flat bread wedges
Crackers
Veggie sticks(ie crudités)
Instructions
Feta Dip: Place all ingredients except the oil in a food processor. Blitz on high for 10 seconds or until pretty smooth, scraping down the sides once. (You could also use a stick blender, but a stand mixer will not work)
Olive oil: With the motor running, slowly pour the olive oil through the feeder then blitz until the dip is smooth and creamy, scraping down the sides as needed.
Spread on a shallow bowl-plate / regular plate so it's around 1.5cm / 0.6" thick. Use the back of a spoon to create swirls for the honey and oil to pool in.
Drizzle over the honey and olive oil. Sprinkle with pistachios, parsley, chilli and lemon. Serve immediately with dippers of choice!
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.