Cooked - Whipped Feta Greek Salad Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Whipped Feta Greek Salad Dip

6.0

12 oz whipped cream cheese (must be whipped!)

6 oz feta cheese (crumbled — I used Vigo and it was perfect)

2 tbsp olive oil (good extra virgin olive oil only — La Espanola is what I used; Cobram Estate is great too)

2 tbsp lemon juice

Fresh cracked black pepper

1 pint cherry tomatoes (quartered)

1 small cucumber (peeled in stripes and quartered)

1 tbsp chopped fresh basil

3 tbsp olive oil (again, high-quality EVOO!)

¼ cup diced red onion

2 tbsp lemon juice

½ tsp salt — taste as you go

½ tsp black pepper

½ tsp dried oregano

¼ tsp red pepper flakes

A little more crumbled feta on top

Optional: drizzle Calabrian chili oil or place a small chopped Calabrian pepper on top for garnish

Pita chips

Crostini

Crackers

Fresh veggies

In a bowl using a spoon, stir & combine whipped cream cheese, crumbled feta, olive oil, lemon juice, and cracked black pepper.
Blend or whip until smooth, creamy, and fluffy.
Refrigerate the base in a pie plate until you’re ready to assemble.
In a small bowl, combine quartered cherry tomatoes, quartered cucumber with striped peel, fresh basil, olive oil, lemon juice, salt, and pepper.
Add red onion, oregano, and red pepper flakes.
Stir and let sit for 5–10 minutes so the flavors marry.
Use a slotted spoon to scoop the Greek salad topping over the chilled whipped feta base.
Spread it evenly.
Top with a little extra crumbled feta and a touch of Calabrian chili for garnish.
Serve immediately with pita chips, or chill for up to 1 hour before serving.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🫕Dip

Cuisine🇬🇷Greek

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created this week

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