Here is an impressive, last-minute appetizer: Mediterranean feta cheese dip with fresh basil, chives and sun-dried tomatoes! A quick cheese dip that is ready in less than 15 minutes.
A small plate of feta cheese regularly graced the dinner table at my parents house. Not just any feta, this was an exceptionally creamy feta that traveled all the way from Upper Egypt, compliments of my dad's "southern" family.
I always thought the feta plate had to be included because we had buckets upon buckets of the creamy stuff, and we simply had to finish it all up. In truth, it was my father's addiction--mine as well--that forced the feta plate into every meal.
Today's last-minute feta cheese dip is a step up from the humble feta plate of my childhood, but this recipe still could not be easier. You just mix the feta with the chopped veggies, sun-dried tomato and fresh herbs, and serve it with your favorite bread or pita chips.
Whenever I'm in a pinch for quick something to busy my guests with, this cheese dip is my go-to.
Consider yourselves warned though, one bite of this herbed, flavor-bursting dip, and you will be hooked!
Step-by-step for this last-minute Mediterranean feta cheese dip
(print-friendly recipe to follow)
Place the feta, cream cheese, 1 tablespoon olive oil and the honey in a large mixing bowl. With the back of a spoon, press until the cheeses are softened and well-combined.
Add the remaining ingredients of chopped cucumbers, jalapeno (optional), sun-dried tomato bits, fresh basil, chives and 2 tablespoon olive oil. Mix gently with a spoon.
Transfer the feta cheese dip into a serving bowl. Serve with your favorite bread or pita chips. Enjoy!
If you love this feta dip, you will want to also check out my Greek Baked Feta with tomatoes and peppers! It's warm, creamy and lusicous...a must-try for feta lovers!
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Last-Minute Mediterranean Feta Cheese Dip
- Total Time: 5 minutes
- Yield: serves 6 1x
Description
Here is an impressive, last-minute appetizer: Mediterranean feta cheese dip with fresh basil, chives and sun-dried tomatoes! A quick cheese dip that is ready in less than 15 minutes.
Ingredients
- 8-10 oz feta cheese, crumbled
- 3 oz cream cheese, softened at room temperature
- olive oil
- 1 teaspoon honey
- 1 Persian cucumber or ¼ English cucumber, chopped (about ½ cup)
- 1 jalapeno, chopped
- ¾ cup sun-dried tomato bits
- 10 fresh basil leaves, torn
- 1 ½ tablespoon chopped chives
Instructions
- Place the feta, cream cheese, 1 tablespoon olive oil and the honey in a large mixing bowl. With the back of a spoon, press until the cheeses are softened and well-combined.
- Add the remaining ingredients, 2 tablespoon olive oil and gently combine.
- Transfer the feta cheese dip into a serving bowl. Serve with your favorite bread or pita chips. Enjoy!
Notes
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 5 mins
- Category: Appetizer
- Method: Counter Top
- Cuisine: Mediterranean
Keywords: Mediterranean Dip, Feta Cheese Dip, Quick Cheese Dip,
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Debra Palmer says
Delicious dip! So flavorful and easy to make. Thanks for another great recipe!
★★★★★
Lisa says
That looks delicious!
Sindy says
Every time I make this people just go bonkers over it! Most dips are similar with just slight flavor profile differences but this one is so unexpected! Plus quick and easy. I have found if you make sure to deseed the cucumbers well it will last a couple of days in the fridge ( if it lasts that long) . I also like to use a combo of dried and jarred sundried tomatoes.
★★★★★
Suzy Karadsheh says
That's awesome, Sindy! It's such a simple dip, but you are right, so unexpected!
Cornelius says
Hi Suzy,
Made this yesterday: really very delicious! Used my home made Sun(oven)-Dried Tomatos (seasoned with salt, pepper and Basil). Only had to substitute Feta with Ricotta, as I´m not willing to pay over 14 Dollars a pound over here, not even genuine imported greek Feta, but manufactured locally... Also used Garlic in stead of chives, as I´m a "Garloholic".
I don´t eat snacks between meals, so I use it as thick spread on my breakfast toast (or supper toast), for a nutritive start (or ending) of the day.
Next batch I´ll try without honey, to make it a little heartier (more my taste). If necessary, I can always add the honey at the end.
Pauline says
This is sooo good. People can't get enough of it when I serve it. Highly recommend making.
★★★★★
Suzy Karadsheh says
Yay! So glad, Pauline !
Catherine says
Can you make a day ahead oftime
Suzy Karadsheh says
Hi Catherine, to make this ahead of time, I usually prep everything (all the fresh ingredients) and keep them in a tight lid glass container. Then I do the mixing of cheese with the fresh ingredients the day of.
Jean McRae says
Easy to make and tastes delicious, I believe this will also go well with falafal balls too! I doubled it for a cheese board and my falafal balls too
★★★★★
Chatlene says
Very easy to mke and so delicious. People were adking for the recipe. Will for sure make again.
★★★★★
Suzy Karadsheh says
Awesome, Chatlene! Thanks for sharing!
Carla says
Is this really only 3 oz of cream cheese? Or 3-8oz blocks?
Suzy Karadsheh says
There is only 3 ounces of cream cheese in this dip and 8 to 10 ounces of feta. Enjoy!
Chris packer says
Do you use dried sundried tomatoes or sundried tomatoes in olive oil drained in this recipe
Suzy Karadsheh says
Either will actually work here, Chris!
Charles Blumenkamp says
This is absolutely outstanding. So very delicious and very easy. My guests loved it. I should have made a double batch
Suzy Karadsheh says
Wonderful, Charles! I am so so glad your guests enjoyed this one. Like you, I've started doubling the recipe for company 🙂