Zesty Feta Dip

Southern Living
Also try this as a creamy, bold spread for rolled-up sandwiches made with flour tortillas.
Makes 3 cups


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1 garlic bulb
1 tablespoon olive oil
4 cups (16 ounces) crumbled feta cheese
2/3 cup plain yogurt
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: chopped green onions
Miniature pita rounds
Fresh sugar snap peas, baby carrots, radishes, broccoli and cauliflower florets, cucumber slices, green onions


Cut off pointed end of garlic; place garlic on piece of aluminum foil, and drizzle with oil. Fold foil to seal.

Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves.

Process garlic pulp, cheese, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill at least 2 hours (mixture will thicken as it chills). Garnish, if desired. Serve with miniature pita rounds and raw vegetables.

Created date

March 2004