Creamy Garlic Feta Dip (Print Version)
# Ingredients:
→ Garlic Roasting Essentials
01 -
1 tablespoon of good-quality extra-virgin olive oil
02 -
1 whole bulb of fresh garlic
→ Smooth and Creamy Mixture
03 -
4 ounces of feta cheese, crumbled
04 -
¾ to 1 cup creamy Greek yogurt (preferably 2% or whole milk)
05 -
1 tablespoon freshly squeezed lemon juice
06 -
1 tablespoon olive oil
07 -
Salt and pepper, freshly ground, to taste
→ Flavor-Boosting Toppings
08 -
1-2 tablespoons of chopped fresh herbs (try parsley, dill, or chives)
09 -
A splash of extra-virgin olive oil
10 -
Optional: A small pinch of red pepper flakes
# Instructions:
01 -
Preheat your oven to 400°F. Peel away the thin outer papery layers around the garlic bulb, but don’t remove the skins on the individual cloves. Cut about ¼ inch off the top to reveal the tops of the cloves.
02 -
Set the garlic bulb on a piece of foil. Drizzle olive oil over it so it soaks into the exposed cloves. Wrap it loosely in the foil, then place on a small baking tray. Roast for about 40 minutes until it smells incredible and the cloves are golden and soft.
03 -
When the roasted garlic has cooled down a bit, squeeze the soft cloves out of their skins and add them to your blender or food processor. Toss in Greek yogurt, feta, lemon juice, and olive oil as well.
04 -
Blend everything until smooth and creamy. Scrape down the sides if necessary while blending. Taste it and add seasoning (salt and pepper) before giving it a final mix. Scoop it into a serving bowl.
05 -
Top your finished dip with a drizzle of olive oil, a sprinkle of fresh herbs, and a touch of red pepper flakes for some spice, if you'd like. Serve it up with veggies, pita, or whatever you love to dip.
# Notes:
01 -
You can keep this dip in the fridge in a sealed container for up to 3 days.
02 -
Use it as a spread on sandwiches, a topping for grain dishes, or pair it with roasted veggies.
03 -
The roasted garlic can be made ahead of time, stored with olive oil, and kept up to a week.