Ingredients
- For the Roasted Garlic
- 8 garlic cloves, peeled
- 1 teaspoon extra virgin olive oil
- Pinch of salt
- For the Whipped Feta Dip
- 8 oz block feta cheese
- ¾ cup non-fat Greek yogurt
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon finely ground black pepper
- ⅙ teaspoon crushed red pepper flakes
- Salt, to taste (optional)
- For Serving (Optional)
- Toasted pita wedges or pita chips
- Olive oil, sesame seeds, fresh herbs, or other desired garnishes
Instructions
1. Roast the Garlic
Preheat the oven to 400°F (200°C). Line a small baking tray with parchment paper. Toss the garlic cloves with 1 teaspoon olive oil and a light pinch of salt. Spread evenly on the tray and roast for 20–25 minutes, stirring halfway through, until soft and lightly golden. Set aside to cool slightly.
2. Make the Dip
Add the roasted garlic, feta cheese, Greek yogurt, lemon zest, black pepper, crushed red pepper flakes, and a small pinch of salt (if needed) to a blender or food processor. Blend until smooth. With the motor running, slowly drizzle in the olive oil until fully incorporated and creamy.
3. Serve
Transfer the dip to a serving bowl. Drizzle with olive oil and add desired toppings. Serve with pita wedges, pita chips, or fresh vegetables.
Optional: Toast the Pita
Preheat oven to 350°F (175°C). Brush pita bread lightly with olive oil on both sides, place on a baking sheet, and bake for about 10 minutes until lightly toasted.
Notes
- Use block feta, not pre-crumbled, for the smoothest texture.
- Taste before adding salt, as feta is naturally salty.
- For a richer dip, full-fat Greek yogurt or sour cream may be used.
- This dip works well as a spread for sandwiches, wraps, burgers, and grilled meats.
- Garnish just before serving for the best presentation and texture.
- Prep Time: 25 min
- Cook Time: 5 min