This Creamy Feta Dip will save you on all those days you need something fast but fabulous to take to gatherings! I love that it’s also low budget and can be made in advance. The dip toppings really make this, so don’t skip them!
Serve with lightly toasted bread or pita, else for a healthy and colourful take, with crisp raw vegetables (aka crudités).
Creamy Feta Dip
If you’re ever in need of something quick but homemade to break out at a gathering, this Creamy Feta Dip will save the day. All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings.
It all just takes a lazy 30 seconds. How easy is that??
No food processor? No worries! Just use a stick blender instead.
What you need
Here’s what you need to make this Feta Dip.
1. The dip itself
Danish feta – The type of feta I’m using today is called “Danish feta” here in Australia (also called “Danish white”). It is different to the well-known traditional Greek feta because it has a creamy rather than crumbly texture. This is what makes it ideal to use for making this feta dip because it’s comes out ultra smooth with very little blitzing!
Crumbly Greek feta works fine and is probably more authentic to use if you’re aiming for a traditional Greek mezze dip. But just be aware that the dip will end up with faint graininess to it no matter how long you blitz for. The only way to remove it is to pass it through a fine mesh strainer. Honestly, so much easier just to use Danish feta!
Cream cheese and olive oil – These add a bit of extra fat for smoothness and richness to the dip. I find that using feta alone is a little too briney and sharp, for my taste.
Garlic – Just a little bit, 1/4 teaspoon, as the flavour of raw garlic in this is actually quite harsh! I thought left overnight it would soften and meld with the other flavours better but it didn’t. So I hold back quite a lot on the garlic in this recipe!
I use a garlic press – quick and easy. If you don’t have one, you can grate the garlic using a microplane or “smear” finely minced garlic to make a paste using the side of a knife. If making a paste, reduce to 1/8 teaspoon (as paste is more intense than using a garlic press).
Lemon zest – Adds a bit of bright lemon flavour. It’s optional, but I really do think it adds a little something.
Salt – You’d think the salt in the feta would be enough, wouldn’t you? And perhaps for some it is, but I think it needs a touch more. Just add this in at the end so you can adjust to taste.
2. Toppings
Here are the toppings I’ve chosen. This dip is a blank canvas for experimenting with toppings, though! I’ve offered some other suggestions below.
Honey – The hero topping! The combination of sweet honey with salty cheese is a classic cheeseboard flavour pairing so it comes as no surprise that it works extremely well with Feta Dip too. Don’t hold back on the honey! Trust me. Alternative: Maple syrup
Olive oil – For extra richness, and also for visuals. Beautiful puddles of golden olive oil dappling the white dip surface just looks so appealing.
Pistachios or other nuts of choice. I love pistachios for flavour and for their lovely green colour. Almonds, walnuts, macadamia and hazelnuts would also work well.
Chilli flakes / red pepper flakes – Just a pinch, for a hint of warmth!
Lemon zest – Optional, for an additional final sprinkle of fresh lemon. If I’m long on lemons, I’ll add it. But more often than not these days, I seem to have fruit bowls filled with white zest-less lemons!
Parsley – Honestly, I just add a pinch of a bit of extra green colour. Consider it entirely optional! For flavour, coriander/cilantro or mint would be fabulous, roughly torn and scattered over.
More topping options
There are few dips in this world with so many topping possibilities! Some suggestions: maple syrup, other nuts and seeds (almonds, walnuts, hazelnuts, pecans, macadamia, pepitas, sunflower seeds), dried fruit (cranberries, sour cherries, apricots), olives, sun dried tomatoes, artichokes or other pickled things, cilantro/coriander.
How to make feta dip
This is a hard one….. you’re sure you’re ready for it??? Dump and blitz! 😉
Blitz – Put everything except the oil in a food processor and blitz until smooth, scraping down the sides once or twice. It will take 10 to 20 seconds if you’re using creamy Danish feta, as the recipe calls for. It can take a few minutes if you’re using crumbly Greek feta.
Olive oil – With the motor running, slowly pour the oil in through the feeder, then blitz for a further 10 seconds on high until it comes together into a smooth creamy dip.
Spread in shallow bowl – Scrape out and spread the dip in a very shallow bowled plate or a normal plate so it’s around 1.5 cm thick (0.6″). We want a good amount of surface area here so every scoop has a nice ratio of toppings to dip!
Dents & swirls – Make big dents/swirls across the surface of the dip using the back of a dessert spoon. No need to channel your Picasso within, once it’s covered in toppings no one can tell if you’ve created art or a total random mess with your swirls (latter for me!). We just want nice big dents for pools of honey and olive oil to settle in.
Toppings – Drizzle and sprinkle with toppings. Then that’s it! You’re done. Ready for dunking and scooping!
What to serve with Creamy Feta Dip
My favourite thing to serve the dip with is thick slices of baguette warmed in the oven. I don’t even toast it until golden, I just pop the bread in the oven to warm it up. Other carb options include:
Lebanese bread, cut into wedges – an excellent low-cost option (and fast to do, just stack and cut with a knife)
Pita or other flatbreads cut into pieces
Ritz or other crackers of choice
Then of course, if you prefer to bring on a riot of attractively bright colour while enticing people to eat their greens, you could assemble a big raw / par-cooked vegetable platter for the Feta Dip. That’s crudités, for the posh among you. Me, I will always call them veggie sticks! – Nagi x
PS. I know I’ve pitched this as a excellent express party food. But everybody knows it’s just as perfect for lazy Sunday afternoons, with just you, the sun, a book and a glass of your favourite wine in hand.
Watch how to make it
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Creamy Feta Dip
Ingredients
Creamy Feta Dip:
- 400g / 10 oz Danish feta , at room temp (ie. the creamy sort, not crumbly Greek sort, Note 1)
- 125g/ 4 oz cream cheese , at room temp, full fat (Note 2)
- 1/4 tsp garlic , crushed using garlic press (Note 3)
- 1 1/2 tsp lemon zest , optional
- 1/4 tsp cooking/kosher salt
- 3 tbsp extra virgin olive oil
Toppings (Note 4 for subs):
- 3 tbsp honey
- 1 tbsp extra virgin olive oil
- 2 tbsp pistachios , roughly chopped
- 1/2 tsp parsley , finely minced
- Pinch of chilli / red pepper flakes , optional
- Sprinkle of lemon zest , optional
Dipping options – choose:
- Thick slices of bread , warmed
- Lebanese , pita or flat bread wedges
- Crackers
- Veggie sticks (ie crudités)
Instructions
- Feta Dip: Place all ingredients except the oil in a food processor. Blitz on high for 10 seconds or until pretty smooth, scraping down the sides once. (You could also use a stick blender, but a stand mixer will not work)
- Olive oil: With the motor running, slowly pour the olive oil through the feeder then blitz until the dip is smooth and creamy, scraping down the sides as needed.
- Spread on a shallow bowl-plate / regular plate so it's around 1.5cm / 0.6" thick. Use the back of a spoon to create swirls for the honey and oil to pool in.
- Drizzle over the honey and olive oil. Sprinkle with pistachios, parsley, chilli and lemon. Serve immediately with dippers of choice!
Recipe Notes:
Nutrition Information:
Life of Dozer
A typical day in Life of Dozer these days – mornings vs evening:
MORNING
EVENING! Book talk at a cocktail party event at Dymocks bookstore in Sydney city on Wednesday 26th October as part of my cookbook tour. More details coming including the menu of food we made!
What a great idea for a quick something to take to a party or family gathering. Sounds delicious, will be trying, and I like either and all options for dipping, because I just love food 😄
He! My kind of people Kathy, my kind of people 🙂 N x
This is on my list on my birthday,Thank you very much!
Happy birthday Elena! 🙂 N x
Looks delicious. I´ll try it soon.
Thanks!
Hope you do Patricia! This is such a great one for minimal effort 🙂 N x
I love Greek chesse , will definitely try this one ,
The vegetable you have on the tray are so beautiful for spring and summer ,but now here in Canada its fall ,so the bread will be a better option when its cold .
Thank you , I pre ordered your cookbook ,I was wondering how long will it take from Amazon Ca.
Hi Jen! Let me look into Canada delivery dates for you – will be back! N x
Hi Nagi, can’t wait to try this! I have your book, a friend gifted it to me after l kept sending her your recipes pre your book. I will be buying for my sons. Another way l paste my garlic is to use a mortar and pestle, grind with some sea salt then add a little olive oil to emulsify. I do that for the koftas and the chicken sharwarma, imparts beautiful garlic flavour without garlic bits. Sad l can’t meet Dozer at the Melbourne signings 🙁
Aww I love hearing that you received my book as a gift!! GREAT tip on the garlic, thanks Rins! N x
I am a bread dipper haha
ME TOO 😈
This sounds great, I can’t wait to try it!!!!
BTW, I am in Canada and I placed my pre-order of your cook book on Amazon already, I can’t wait for out to arrive sometimes in Feb! 💕 I absolutely love your recipes!
THANK YOU for getting my book Sharon!!! Hoping for a speedy delivery 🙂 N xx
Where does the name Dozer come from? Is it because he sleeps a lot?
Sort of! He actually came with that name and I thought it suited him because he slept a lot as a puppy. But then as hew grew and grew and became quite boisterous he turned into a BULL-dozer HA HA!! 😂
Ha! I just made a feta dip last week to use up a half block of Greek feta. I’ve always used milk to smooth it out and add walnuts too. You wouldn’t notice if the feta is grainy, since the nuts are in there.
FYI, to “mince” garlic in the food processor, add it first. Drop it in via the feed tube while the blade is spinning. It bounces around and shreds up. Then add your other stuff.
Why say “or” when you can say “and”?! I say bread & veggies! 😃
I probably would prefer pita chips or bread. I’ve been looking for a feta dip for a while. This sounds delicious.
Hello Nagi, love your site and of course Dozer!
I wanted to make the Feta dip, but cannot seem to find the Danish White anywhere and wait for it…. I live in Wisconsin, the cheese capitol :). So I wondered what a good alternative would be. Thanks for the good cooking.
Patricia
Can you get Bulgarian feta there? It’s also very creamy. My favourite (in Canada).
Could goat cheese be used.
I topped this dip with roasted olives, it’s delicious! I drained a 5+ ounce bottle of Lindsay Crafted Italian Medley olives (save some brine). I sliced a shallot added that to the drained olives, sprinkled on some oregano and thyme with a drizzle of olive oil, popped it into a 400 degree oven for 10 minutes, then made the dip. I substituted marscapone cheese, added a strip of roasted red pepper & a tablespoon or two of olive brine. I didn’t add any salt. I smoothed out the dip and put the olive mixture on top then drizzled some olive oil over the top, it was very tasty! I have used the dip over penne pasta and it’s really good too, Great recipe!
Sounds incredible!!!!!! Serving over pasta is a great tip!!
so funny you mention that, that is literally what I did with leftovers yesterday!! N x
The fatty in me prefers the bread but the veggie platter is soooo instagramable that I would probably make that for the wow factor!
Hi Nagi,
I have made so many of your recipes and love them all. Can’t wait for your cookbook. I live in the US. I have a question unrelated to cooking. I love your sliding glass door with the door for Dozer, what brand is it.
Going to make this. I live in the US and haven’t ever seen Danish feta. But I like veggie sticks just because you can get a lot of dip in a bite.
Brilliant recipes I’m so pleased to have joined your group. Also love Dozer stories. Now looking for your book to give as Christmas present plus keep one for myself. Thank you xx
This looks delicious but I haven’t made it yet. Will put on Xmas menu. I came to say that I got your BOOK today, one for me and one for my daughter and I can’t wait to start cooking from it. I always use your recipes but hate the way I have to keep logging in on my phone. I love a hard copy. Thank you. Nagi and Dozer.
Both veggies and bread.
Congrats 👏 on your amazing book!
And of course I just love Dozer.
Any update on Jeff?
I tried this at your book launch at Dymocks last week and was disappointed when I couldn’t find the recipe, I’m so glad it’s here! It was so lovely to meet you (I know you don’t remember but I’m the vegetarian who cooks your recipes for my husband), I’m so excited to try the recipes in your book!