Whipped Feta Dip with Warm Pita
Whipped Feta Dip with Warm Pita
Ingredients
For the Whipped Feta Dip
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 1/4 cup Greek yogurt, plain, full-fat
- 2 tablespoons olive oil, plus more for drizzling
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 4 pita bread, cut into wedges
- 1/2 cup cherry tomatoes, halved, for garnish
- 1/4 cup cucumber, diced, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, 2 tablespoons of olive oil, minced garlic, lemon juice, fresh dill, red pepper flakes (if using), and black pepper.
⏱️ 2 min
- 2
Process the mixture until it is smooth and creamy. You may need to scrape down the sides of the food processor a few times to ensure everything is well combined. Taste and adjust seasoning if needed.
⏱️ 3 min
- 3
Transfer the whipped feta dip to a serving bowl. Cover and refrigerate for at least 15 minutes to allow the flavors to meld and the dip to firm up slightly.
⏱️ 15 min
- 4
While the dip chills, preheat your oven to 350°F. Arrange the pita wedges on a baking sheet.
⏱️ 2 min•🌡️ 350
- 5
Bake the pita wedges for 5-7 minutes, or until warm and slightly crispy. Alternatively, you can toast them in a dry skillet over medium heat for 1-2 minutes per side.
⏱️ 7 min•🌡️ 350
- 6
Before serving, drizzle the whipped feta dip with a little extra olive oil. Garnish with halved cherry tomatoes, diced cucumber, and chopped fresh parsley.
⏱️ 1 min
- 7
Serve immediately with the warm pita wedges.
Kitchen Tools
Nutrition Facts (per serving)
Whipped Feta Dip with Warm Pita
Ingredients
For the Whipped Feta Dip
- 8 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- 1/4 cup Greek yogurt, plain, full-fat
- 2 tablespoons olive oil, plus more for drizzling
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 4 pita bread, cut into wedges
- 1/2 cup cherry tomatoes, halved, for garnish
- 1/4 cup cucumber, diced, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, 2 tablespoons of olive oil, minced garlic, lemon juice, fresh dill, red pepper flakes (if using), and black pepper.
⏱️ 2 min - 2
Process the mixture until it is smooth and creamy. You may need to scrape down the sides of the food processor a few times to ensure everything is well combined. Taste and adjust seasoning if needed.
⏱️ 3 min - 3
Transfer the whipped feta dip to a serving bowl. Cover and refrigerate for at least 15 minutes to allow the flavors to meld and the dip to firm up slightly.
⏱️ 15 min - 4
While the dip chills, preheat your oven to 350°F. Arrange the pita wedges on a baking sheet.
⏱️ 2 min•🌡️ 350 - 5
Bake the pita wedges for 5-7 minutes, or until warm and slightly crispy. Alternatively, you can toast them in a dry skillet over medium heat for 1-2 minutes per side.
⏱️ 7 min•🌡️ 350 - 6
Before serving, drizzle the whipped feta dip with a little extra olive oil. Garnish with halved cherry tomatoes, diced cucumber, and chopped fresh parsley.
⏱️ 1 min - 7
Serve immediately with the warm pita wedges.