Description
A creamy, tangy, and gently spicy feta dip made with Greek yogurt, cream cheese, olive oil, lemon, and chili flakes. It comes together in minutes and is perfect for pita, crackers, or crisp vegetables.
Ingredients
Units
Scale
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil, plus extra for serving
- 1 tablespoon lemon juice, freshly squeezed
- 1 small garlic clove, peeled
- 1 teaspoon red chili flakes
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon black pepper
Instructions
- Set out a food processor and serving bowl.
- Add the feta cheese, cream cheese, Greek yogurt, olive oil, lemon juice, garlic, red chili flakes, smoked paprika, and black pepper to the food processor.
- Blend until mostly smooth, then scrape down the sides with a spatula.
- Blend again until creamy and thick.
- Spoon the dip into a shallow serving bowl and create swirls on top with the back of a spoon.
- Drizzle with extra olive oil and sprinkle with chopped parsley and an extra pinch of chili flakes if desired.
- Serve immediately or chill for 20 to 30 minutes before serving.
Notes
- Block feta in brine gives the best creamy texture and flavor.
- Let the cream cheese soften before blending for a smoother dip.
- Taste before adding extra chili because the heat becomes stronger as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 30 mg