The real secret to a crowd-pleasing crudités platter? A rich, tangy homemade dip. Choose feta that’s sold in blocks stored in brine. Crumbled feta contains an additive that prevents clumping, and it will not blend as smoothly. Serve on a tray piled with colorful baby vegetables such as rainbow carrots, English cucumbers, and French Breakfast radishes. This dip can easily be made ahead, refrigerated, and transported for a party. Instead of the usual plastic container, choose to store the dip in a mason jar, which can also double as your serving dish. If you do make it ahead, give the dip a quick stir before serving to make sure all ingredients are incorporated.
1 (1-lb.) block feta cheese, drained and divided
1/2 (8-oz.) pkg. cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon fresh lemon juice (from 1 lemon)
1 garlic clove, minced (about 1 tsp.)
1/4 teaspoon black pepper
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh dill
2 1/2 teaspoons chopped fresh thyme
1/2 teaspoon paprika
1 tablespoon extra-virgin olive oil
Crudités and pita chips, for serving
How to Make It
Place 12 ounces of the feta in a food processor. Crumble remaining 4 ounces; set aside. Add cream cheese, sour cream, mayonnaise, lemon juice, garlic, and pepper to processor; process until combined and creamy, about 1 minute and 30 seconds. Transfer to a medium bowl, and gently stir in parsley, dill, thyme, and remaining crumbled feta. Chill until ready to serve.
Just before serving, sprinkle with paprika and drizzle with olive oil. Serve with crudités and pita chips.