This quick feta dip was dreamed up after a long walk that was supposed to be a run through Central Park. After my walk, I headed to the Whole Foods at Columbus Circle and was promptly outraged at the ridiculous price tag for a container of feta dip smaller than my hand. Whole Foods, whole paycheck I guess.
Instead, I took a look at the container and its list of ingredients and noted that I could make a lot more for a lot less if I did it myself. So, that's what I did. I even added in some black truffle sauce I had leftover in the fridge to make it feel fancier.
It's perfect to whip up as an appetizer with pita bread, crudités or crackers, and works well for parties. You can easily sub out the truffles for roasted red peppers or roasted jalapeños for a some color or heat. It's pretty simple, but seriously delicious, and it won't cost a bajillion dollars for an ounce.
Creamy Feta Dip
Prep time: 2 minutes Cook Time: 30 minutes Serves: Makes 2 cups, great for sharing between 2 as an appetizer, or for an entire party if you have other dips and snacks
16 ounces of feta cheese - or two large blocks
1 lemon, juiced
1/4 cup of chopped shallot
1/3 cup of high quality olive oil
1 bulb of garlic
Salt & Pepper
Optional Ingredients: A few slices of roasted red peppers, 1 rooasted jalapeños, kalamata olives or 1 tablespoon Black Truffle Sauce.
- Preheat your oven to 375 degrees and place your oven rack in the center of the oven. Remove the outer, papery layers of the garlic bulb's skin and slice off the top 1/4 of your garlic bulb. You should slice just enough of the bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil and place in the oven to roast. If adding in roasted red peppers or roasted jalapeños, roast those with olive oil, salt and pepper along with the garlic. Roast all items for 25 to 30 minutes, until they are golden brown and caramelized.
- Remove all items from the oven and let them cool. If using jalapeños, remove seeds and stem and finely dice.
- In a large mixing bowl, crumble the feta and add in the lemon juice, olive oil, shallots and any additional add ins. Squeeze in the roasted garlic cloves, then season the mixture with salt and pepper. Take a fork and combine all ingredients until they form a cohesive dip.
- Serve immediately.
This dip is best served at room temperature, when the feta softens a bit and is easer to dip into.
Each brick of feta cost around $5.00, plus 1 lemon for $1.00. While you don't need to add in any extras, I already had black truffle, jalapeños and roasted red peppers spread in my fridge. I'd use whatever you have on hand - but obviously the jalapeños and roasted red peppers are the economical option here, though the truffle sauce is only $10. Add in a head of cauliflower and some celery and my total for the dip and the crudités came to $10 total - just around the price of the tiny container of crazy feta dip at Whole Foods, on its own! Plus, with this recipe, you get way more feta dip, and everyone knows more feta is always better.