Dips are just the best. A dinner of dip(s) a great, easy (and usually oven-less) summer dinner, and that is exactly what I did with this feta dip. I had eaten some feta dip at a get together a few weeks ago, and ever since I have been hell-bent on re-creating it at home.
This dip was particularly great outside on a hot day with a margarita. A highly recommended combination. Or any dip with a margarita.
If you will now excuse me, I have a whole bowl of it in the fridge just calling my name for dinner. And it’s all for me since I am the only feta-lover in this household.
4-6 cloves of garlic, minced
4 tablespoons olive oil
8 ounces feta cheese, room temperature
4 ounces cream cheese, room temperature
1/2-3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped chives
1/2 lemon, juiced
1/2 teaspoon black pepper
Cayenne pepper, to taste
Heat olive oil in small saucepan over medium-high heat. Add garlic and cook until fragrant, about 3-4 minutes. Set aside and let cool.
In a bowl, break up feta cheese into small pieces (you can also use a food processor as well). Mix in cream cheese, sour cream, and mayonnaise until combined. Stir in garlic olive oil, chives, lemon juice, black pepper, and cayenne pepper. Adjust seasoning to taste. Let sit in fridge at least 1 hour, preferably overnight to let the flavors develop. Serve chilled or at room temperature with Pita chips or vegetables.
Recipe from Cinnamon Freud.