Zesty Feta Dip

Zesty Feta Dip

Also try this as a creamy, bold spread for rolled-up sandwiches made with flour tortillas.

Southern Living APRIL 2004

  • Yield: Makes 3 cups


  • 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.


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Zesty Feta Dip recipe