Creamy Garlic Feta Dip (Print Version)
# Ingredients:
→ Garlic for Roasting
01 -
1 tablespoon top-notch extra-virgin olive oil
02 -
1 entire bulb of fresh garlic
→ Creamy Layer
03 -
4 ounces of feta cheese, crumbled
04 -
3/4 to 1 cup of thick Greek yogurt (go for 2% or whole milk)
05 -
1 tablespoon lemon juice, freshly squeezed
06 -
1 tablespoon olive oil
07 -
Salt and freshly ground black pepper to your liking
→ Toppings
08 -
1 or 2 tablespoons of fresh herbs like chives, dill, or parsley, chopped fine
09 -
Olive oil, for drizzling on top
10 -
Optional: A sprinkle of red pepper flakes for some spice
# Instructions:
01 -
Begin by heating your oven to 400°F. Peel away the outer papery skin of the garlic, leaving the cloves covered. Cut about 1/4 inch off the top to reveal the cloves inside.
02 -
Put the cut garlic bulb on a piece of foil, drizzle it with olive oil, and ensure the oil soaks through the cloves. Wrap up the garlic loosely, place it on a baking sheet, and pop it in the oven for about 40 minutes until it's tender and fragrant.
03 -
Let the roasted garlic cool a bit, then squeeze the gooey garlic cloves into a blender or food processor. Toss in the Greek yogurt, lemon juice, olive oil, and feta cheese.
04 -
Blend all the ingredients until the texture is super smooth. Scrape the sides as you go to make sure everything mixes nicely. Add salt and pepper to taste, blend one last time, then scoop it into a shallow dish.
05 -
Add finishing touches with a swirl of olive oil, a sprinkle of chopped herbs, and a dash of red pepper flakes if you like heat. Pair with veggies or pita and enjoy.
# Notes:
01 -
You can make this dip ahead of time and keep it in a sealed container in the fridge for up to 3 days.
02 -
Spread it on sandwiches, serve it alongside roasted veggies, or use it as a flavorful grain bowl topping.
03 -
Prep the roasted garlic ahead and store it submerged in olive oil in the fridge for up to 7 days.