When whipped with 2 other ingredients, feta turns into a creamy dream and when topped with Greek salad, it turns into perfection! "Everything's betta with a little feta" isn't it??
This creamy dreamy feta dip can be ready in just 10 minutes! Serve with fresh bread, pita bread, flatbread or crackers. This is an impressive appetizer everyone will dig into! That's a winner to serve when you need to make something quick and delicious! You can even make this ahead of time and chill for up to 2 days, just make the salad-topping before serving it.
To achieve the best of taste always use high quality products. You will need:
Feta cheese - use original Greek feta cheese. I recommend buying feta in a block and not crumbled for better taste.
Cottage cheese - for richness and creaminess.
Extra virgin olive oil - it helps cream everything together and makes the dip nice and smooth. I use and recommend "Ageras" olive oil ,because it gives a quality of taste & aroma to the dip.
Lemon juice - a small amount of fresh lemon juice is nice for a bit of acidity.
Garlic - use fresh garlic and not powdered. If you want a garlic-free dip, you can avoid it.
Salt & pepper - to taste. Some brands of Feta can be saltier, so you may not need too much salt or any salt at all.
Cherry tomatoes - you can either use cherry or normal chopped tomatoes.
Cucumber - cut into little cubes or slices.
Red bell pepper - a Greek salad is traditionally made with green pepper, but I prefer red pepper.
Onion - I used red chopped onion. Feel free to use fresh green onions instead.
Kalamata olives - I used biological Kalamata variety seedless olives pitted in vinegar from Think Green. They add a great briny flavor that compliments the veggies and the dip so well.
Parsley - for extra flavor and appearance. Use whole or chopped leaves.
Oregano - dried or fresh oregano.
Red chili flakes - for spiciness.
Preparation time: 10 mins
200 gr. crumbled Feta
1/4 cup cottage cheese
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1 garlic clove, minced or finely chopped
salt & pepper to taste
For Greek salad topping:
cherry tomatoes, cut in half
cucumber, cut into little cubes
red pepper, cut into little cubes
extra virgin olive oil
red chili flakes
In a food processor add all ingredients. Pulse for a minute or until smooth & creamy. Store in the fridge for 30 minutes to thicken.
In a bowl add cherry tomatoes, cucumber, onion, Kalamata olives, parsley leaves, dried oregano and red chili flakes and mix.
Spread dip on a plate. Garnish with an extra drizzle of extra virgin olive oil. Top with salad and enjoy!
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings