Creamy Feta Dip
The heat has finally reached us here in Maine, and cool summer dips are my favorite! We paired this creamy & garlicky feta dip with some toasted pita chips for the perfect appetizer or addition to your grilled meals! Fair warning, you'll want to smear this dip on almost everything! We use our food processor to whip up the dip in minutes!
*We may earn a small commission when you purchase products through our links. Our disclosure policy.
Preheat the oven to 375℉
3 pitas (cut into eighths)
Extra virgin olive oil
Flaky sea salt
Cracked black pepper
8 oz feta block (You will not use the brine.) I prefer the brands Mevgal & Olympiana.
3/4 cup plain Greek yogurt
1 clove garlic (minced or grated)
Zest of 1 lemon
Cracked black pepper (I do about 4 turns of my pepper mill)
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
*If you would like this to be more of a dressing, add 1-2 tablespoons of ice water with the olive oil.
Toasted sesame & pumpkin seeds (dry toasted in a pan over medium heat for 5 minutes or until lightly golden in color)
Drizzle of olive oil
1. Place pita wedges onto the prepared baking sheet. Use a silicone brush to coat the tops of each wedge with extra-virgin olive oil. Sprinkle with flaky sea salt and cracked pepper. Place into the preheated oven and cook for ten minutes until golden brown. Allow to cool completely on the baking sheet.
2. Set up your food processor with the blade attachment. Place the feta block (broken into a few pieces), Greek yogurt, garlic, lemon zest, cracked pepper, and salt into the bowl of your food processor. Attach the cover and blend for 10 seconds; add 1 tablespoon of olive oil. Blend until smooth.
3. Transfer the dip into a shallow bowl if serving immediately, or cover and chill for at least one hour. The dip will thicken as it chills.
4. Drizzle the dip with olive oil and garnish with the toasted seeds, fresh dill, and cracked pepper. Serve with cooled pita chips, and enjoy!
Our favorite tools, photos, and printable recipe card are below!