Greek feta dip – one of my absolute favourites. This recipe is creamy, cheesy and has a spicy kick to it. It’s also great for every occasion.

Scale

1 ¼ cup feta cheese

2 tbsp. olive oil

2 tbsp. cold water

1 tbsp. fresh lemon juice

1 bunch green onion

6 garlic cloves

¼ cup sundried tomatoes

1 tsp. chili flakes

½ tsp. black pepper

3 – 4 tbsp. olive oil

demi baguette

In a food processor, add the feta cheese, olive oil, lemon juice, and cold water. Blend until the feta mixture until smooth and light.

Transfer to a serving dish, wrap with plastic and set aside in the fridge.

As that sits, prepare the toppings.

Using a sharp knife, finely chop the green onion, mince the garlic, slice the sundried tomatoes, and add it to a medium-sized bowl.

Add the black pepper and chili flakes.

Mix the ingredients together to combine.

In a small pot, add the olive oil and bring to a rapid boil.

Add the bowl of combined toppings to the oil.

Stir briefly, then pour over top of the whipped feta.

Serve immediately with slices of toasted baguette!

For a gluten free option, serve with slices of zucchini, roasted eggplant, or just toast some gluten free bread!

To make this dairy free, use your favorite vegan feta!

Customize this recipe! Add other spices, toppings, or even use an infused olive oil for EXTRA flavor! ☺

Store whipped feta in the fridge in a tightly sealed container for 3 – 5 days.