Prep Time: 30 min.
Creamy and bursting with flavor, this feta cheese dip is my go-to recipe when friends and family come around! Not only that, it's the perfect base for this beautiful platter.
The dip couldn't be easier, and best of all, it's made with only three ingredients. All you need is a good food processor and a few minutes. Shape the dip into an elegant flower (it’s easier than you think), and watch how quickly it disappears!
I love to serve this whipped feta cheese dip as an appetizer or snack. Use the cucumber slices in the center to scoop up the dip or serve it with warm pita bread, crackers, my focaccia bread, veggies, or chips. It's always a huge hit!
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Feta - Use a good quality block of feta.
• Greek yogurt - I use 10% fat Greek yogurt. The thicker, the better for this recipe. Alternatively, try cream cheese or sour cream.
• Garlic - Use fresh garlic for the best flavor. If you are out of garlic, swap for a teaspoon of garlic or onion powder.
• Cucumber - Snack cucumbers are perfect for making the small cucumber-shaped flowers. If you make a larger platter, swap for a larger English cucumber.
• Pistachio - I used salted pistachios, but you can use unsalted, too.
• Red onion - I add a small tablespoon of chopped red onion. I like it finely chopped and in small amounts, so it's not too overwhelming. Add more if you like.
• Fresh Basil - Top with fresh basil for a pop of color. You can omit or use mint.
• Lemon Juice - Squeeze a few tablespoons of fresh lemon juice on top of the final product for a bright flavor. You can also use lemon zest.
How to Make Feta Cheese Dip
1. Mix crumbled feta, Greek yogurt, and garlic in a food processor until creamy.
2. Taste and add salt if needed.
3. Dollop tablespoons of the dip along the outer edge of a platter.
4. Use a clean spoon to create indents and shape the dollops into petals.
5. Repeat with a second row.
6. Spoon olive oil into the center of each whipped feta petal.
7. Make five symmetrical v-shaped indents along the length of a snack cucumber.
8. Slice the cucumber and top the slices onto the center of the dip.
9. Add chopped red onion and pistachio.
10. Season well.
11. Decorate with fresh basil.
12. Serve with crackers or pita.
Possible Variations
• Use regular or hot honey instead of olive oil (in this case, you may want to swap cucumber for pomegranate arils and add fresh mint or dill to balance the sweetness).
• Chop the cucumber finely to make it more scoopable. Add chopped cherry tomatoes, olives, and toasted pine nuts for tasty additions.
• Use edible flowers - Elevate your dip with beautiful flowers. Pansies, lilacs, and violets would be ideal.
• Add fresh herbs - Mix in fresh dill or mint when blending the dip.
FAQs
Can I make this feta dip ahead of time?
The dip will last for two days in the fridge, so you can prepare it and assemble it a few hours before serving it (keep it chilled before serving).
I don't have a food processor. Can I still make the dip?
You could use a blender, but if you don't have one, mix it by hand and add minced garlic. It won't be as creamy, but the taste will still be spot-on!
My dip is too runny. What do I do?
This can happen if you use too much Greek yogurt or if the yogurt is more runny. First, place the dip in the fridge for 30 minutes to firm it up. If it's still too runny, add a tablespoon of cream cheese or more feta and whip again till the consistency is thicker.
What should I serve with my whipped feta dip?
Pita bread, pita chips, chips, crackers, crostini, and fresh veggies are all delicious options.
I have extra dip left over; what can I use it for?
You can either make two platters, use it as a spread for your next sandwich, eat it with veggies as a snack, mix it in with your omelet, or top it onto salads.
I'm not having any luck shaping the feta flower. What else can I do?
Pour it into a bowl, top with olive oil, sprinkle with zaatar, and serve with cucumber slices, chips, crackers, etc. It'll still be an impressive appetizer!
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Ingredients
Instructions
Serves 4.
1. Mix the feta, one tablespoon of yogurt, and garlic in a mini food processor until it's creamy. If the feta dip is too thick, add another tablespoon of yogurt (be sure to scoop down the sides and pulse again).
2. Taste the dip, and add sea salt, if necessary, and black pepper.
3. Spoon tablespoons of dip along the outer edge of a platter. I had 9 dollops in total.
4. Use the back of a clean spoon to make petal shapes with indents in the middle (be sure to wet the spoon in between).
5. Now, dollop the dip in the second row placing them between the top row of petals (I had 6 dollops).
6. Spread the dip towards the center of the platter with a clean spoon.
7. If necessary, tidy any rough areas with a wet spoon.
8. Drop olive oil into the center of each petal.
9. To shape the cucumber flowers, make five small indents along the length of the cucumber. It doesn't have to be perfect (make sure not to cut too deep so the petals don't break).
10. Slice the cucumber.
11. Arrange the slices in the center of the platter.
12. Top with finely chopped red onion and pistachio.
13. Sprinkle with sea salt and ground black pepper to taste.
14. Serve.
Did you make and enjoy this recipe? Don't forget to tag @foodbites in your recreations on Instagram.
