Creamy Feta-and-Herb Dip Recipe

Photo: Antonis Achilleos; Prop styling: Missie Neville Crawford; Food styling: Torie Cox
Active Time:
15 Mins
Total Time:
15 Mins
Yield:
Serves 12
Julia Levy

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.

Ingredients

  • 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

Step 1

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.

Step 2

Just before serving, sprinkle with paprika and drizzle with olive oil. Serve with crudités and pita chips.

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