Sundried Tomato Dill Whipped Feta Dip
This creamy whipped feta dip comes together in minutes, blending tangy feta, yogurt, garlic, and lemon into a silky base topped with sundried tomatoes and pine nuts. It is the perfect make ahead appetizer for any gathering, big or small.
Servings 8 people
Calories 130kcal
Equipment
- Small food processor
- Rubber spatula
- Serving platter or low, wide bowl
Ingredients
- 2 blocks feta cheese 16 oz total
- 1/2 cup plain yogurt
- 1 tbsp dried dill plus extra for topping
- 1/4 cup sundried tomatoes chopped, for topping
- 2 tbsp olive oil plus extra for drizzling
- 3 cloves garlic
- Juice of 1/2 lemon about 2-3 tbsp
- Pine nuts for topping
Instructions
- In a small food processor, combine the feta, yogurt, dried dill, garlic, lemon juice, and 2 tbsp olive oil. Blend until smooth, scraping down the sides as needed.
- Spread the whipped feta onto a platter or low, wide bowl, using the back of a spoon to create texture on top.
- Drizzle with olive oil, then top with chopped sundried tomatoes, pine nuts, and a light sprinkle of dried dill.
- Serve with crostini or crackers.
Notes
- Use block feta packed in brine rather than pre-crumbled feta for the smoothest texture.
- Toast the pine nuts in a dry skillet for a minute or two before topping for extra flavor.
- Make the base ahead of time and store in the fridge up to 3-4 days, adding toppings just before serving.
- Try homemade crostini from day old baguette for the best pairing.
