Feta Almond Dip
Feta Almond Dip
Ingredients
For the Feta Dip
- 6 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 4 tablespoons water, more as needed
For the Almond Topping
- 1/2 cup olive oil
- 1 cup sliced almonds
- 8 garlic, minced
- 1/2 jalapeño, seeded and finely diced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In the bowl of a food processor, combine the crumbled feta cheese, plain Greek yogurt, fresh lemon juice, and 4 tablespoons of water. Pulse until the mixture is creamy but still retains a slightly chunky texture. If the dip is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min
- 2
Spread the creamy feta dip evenly into a shallow serving bowl. Use the back of a spoon to create small indentations or 'valleys' on the surface of the dip. Set aside.
⏱️ 2 min
- 3
Heat the olive oil in a small pan over medium-low heat. Be careful not to let the oil get too hot, as the almonds can burn quickly.
⏱️ 1 min
- 4
Add the sliced almonds to the hot oil and stir immediately. Cook for about 1 minute until lightly toasted. Then, add the minced garlic, diced jalapeño, and red pepper flakes. Continue to cook for another 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and the almonds are golden brown.
⏱️ 3 min
- 5
Remove the pan from the heat and stir in the chopped fresh parsley. Mix well to combine.
⏱️ 1 min
- 6
Carefully spoon and drizzle the hot almond and herb oil mixture over the prepared feta dip in the serving bowl, ensuring some of the delicious oil settles into the indentations.
⏱️ 2 min
- 7
Serve immediately with pita chips, crackers, bread, or warm naan for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Feta Almond Dip
Ingredients
For the Feta Dip
- 6 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 4 tablespoons water, more as needed
For the Almond Topping
- 1/2 cup olive oil
- 1 cup sliced almonds
- 8 garlic, minced
- 1/2 jalapeño, seeded and finely diced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In the bowl of a food processor, combine the crumbled feta cheese, plain Greek yogurt, fresh lemon juice, and 4 tablespoons of water. Pulse until the mixture is creamy but still retains a slightly chunky texture. If the dip is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min - 2
Spread the creamy feta dip evenly into a shallow serving bowl. Use the back of a spoon to create small indentations or 'valleys' on the surface of the dip. Set aside.
⏱️ 2 min - 3
Heat the olive oil in a small pan over medium-low heat. Be careful not to let the oil get too hot, as the almonds can burn quickly.
⏱️ 1 min - 4
Add the sliced almonds to the hot oil and stir immediately. Cook for about 1 minute until lightly toasted. Then, add the minced garlic, diced jalapeño, and red pepper flakes. Continue to cook for another 1 to 2 minutes, stirring occasionally, until the garlic is fragrant and the almonds are golden brown.
⏱️ 3 min - 5
Remove the pan from the heat and stir in the chopped fresh parsley. Mix well to combine.
⏱️ 1 min - 6
Carefully spoon and drizzle the hot almond and herb oil mixture over the prepared feta dip in the serving bowl, ensuring some of the delicious oil settles into the indentations.
⏱️ 2 min - 7
Serve immediately with pita chips, crackers, bread, or warm naan for dipping.