Garlic Feta Dip (Print Version)
# Ingredients:
→ Garlic Infused Base
01 -
1 tablespoon good-quality olive oil
02 -
1 whole bulb of fresh garlic
→ Smooth and Creamy Mixture
03 -
4 ounces of crumbly feta cheese
04 -
3/4 to 1 cup Greek yogurt (stick with 2% or whole milk versions)
05 -
1 tablespoon olive oil
06 -
1 tablespoon freshly squeezed lemon juice
07 -
Salt and freshly cracked pepper as needed
→ Toppings for Flavor and Texture
08 -
A splash of extra virgin olive oil
09 -
1-2 tablespoons minced fresh herbs (think dill, parsley, or chives)
10 -
Optional pinch of crushed red chili flakes
# Instructions:
01 -
Preheat the oven to 400°F. Gently remove the thin, papery layers covering the garlic bulb, leaving the skins around the cloves untouched. Chop off about 1/4 inch from the top to show the cloves inside.
02 -
Place the exposed garlic head on a sheet of foil. Pour olive oil over the top, letting it soak into the cloves. Wrap the garlic loosely in the foil, set on a baking tray, and roast for about 40 minutes, letting the kitchen fill with the delicious smell.
03 -
After the garlic cools slightly, squeeze the roasted cloves out into a blender or food processor. Toss in the yogurt, feta, olive oil, and lemon juice.
04 -
Blend everything until it becomes nice and creamy. Scrape the sides if it needs help mixing. Add salt and pepper as you like, give it another quick blend, then move it to a bowl for serving.
05 -
Drizzle more olive oil on top, sprinkle with your chosen herbs, and, if you’re a fan of spice, add a dash of red chili flakes. Pair it with crunchy veggies or soft pita for dipping.
# Notes:
01 -
You can make this dip ahead of time—store it in a sealed container for up to 3 days.
02 -
It works great spread on sandwiches, paired with roasted veggies, or even as the base for grain bowls.
03 -
Roast the garlic ahead of time! Keep it in olive oil and use it within the week.