One of the easiest party dips you’ll try! This loaded feta dip with crunchy veggies, fresh herbs, and sun-dried tomatoes comes together in about 5 minutes! Serve it with pita chips or your favorite crackers.
A block of creamy feta cheese in the brine is always in my fridge for when I need to elevate a little meal like an egg casserole, baked salmon, or even a grilled cheese sandwich.
But I’m not shy about making feta the star ingredient, especially when we’re talking about party dips! I’ve been known to marinate it, whip it into creamy goodness to serve with pita chips, or serve it baked with veggies as in my Greek-style baked feta.
And today’s 5-minute chunky dip is another feta recipe I can’t wait for you to try!
Loaded feta dip!
This is one of the easiest party dips you’ll make using a block of feta, crumbled and mixed with chopped cucumbers, jalapeno for heat, and delicious, sweet-tangy bits of my favorite sun-dried tomatoes. I love adding a handful of fresh herbs I have on hand (chives or green onions and basil are especially great!)
All you do is mix everything together in a big bowl, no food processor needed (remember, this is a chunky dip). And to make it easier to mix, add softened cream cheese (or labneh) and a drizzle of good extra virgin olive oil.
Even with the chopping involved, you can throw this dip together in about 5 minutes or so.
What kind of feta cheese to use for this dip?
Feta cheese is a salty, tangy semi-hard cheese traditionally made with sheep’s milk. (Some varieties can contain up to 30% goat’s milk as well.) Try to use a block of feta that’s been packed in the brine over a vacuum-packed one. And try to avoid pre-crumbled feta. It is dry, and will not yield the soft, perfectly scoop-able texture we are aiming for in this dip recipe.
By feta in the brine, I mean feta that's packed in a container of salt water. Compared to the vacuum-sealed or pre-crumbled varieties, feta in the brine is creamy, tangy, and the brine helps it keep in the fridge for a while. It really takes like 3 seconds to crumble your own feta.
If you can't find Greek feta cheese, French or Bulgarian white cheeses are also good options here.
Ingredients: What you’ll need to make this easy feta dip
- A block of feta cheese – use an 8-ounce block of feta in the brine, if possible. As mentioned earlier, I don’t recommend using pre-crumbled feta.
- Cream cheese – Take the cream cheese out of the fridge about 30 to 45 minutes before putting together the dip. This will give it some time to soften and will make it easier to work with. You can also use store-bought or homemade labneh.
- Extra virgin olive oil – I love our Early Harvest EVOO in this feta dip. With its rich, pungent flavor, it complements the other bold components of this recipe.
- Honey – One teaspoon of honey is used for subtle sweetness to balance the tangy feta and sun-dried tomatoes.
- Persian or English cucumber – A bit of chopped cucumber adds crunch and body.
- Jalapeno – You need just 1 chopped jalapeno (it introduces just a little kick), but if you’d rather not have any spice, you can leave it out!
- Sun-dried tomato bits – Chopped sun-dried tomatoes brighten this cheese dip with a bit of sweetness and delicious tang!
- Fresh basil – Peppery basil brings in some bright color and subtle hints of anise and mint.
- Chives – Chopped chives have a very mild “oniony” taste without being too sharp or overwhelming.
How to make this feta dip recipe:
This Mediterranean cheese dip is perfect for when you need a last-minute crowd-pleaser! Here's how to make it (printer-friendly version below):
- Combine the cheeses. Crumble an 8-ounce block of creamy feta in a large mixing bowl. Add 3 ounces of room-temperature cream cheese (or labneh), 1 tablespoon extra virgin olive oil, and 1 to 2 teaspoons of some good honey. Press with the back of a spoon until the cheeses are softened and well-combined.
- Add the remaining ingredients. Add 1 chopped Persian cucumber (or ¼ cup chopped English cucumber), ¾ cup sun-dried tomato bits, 10 torn basil leaves, 1 ½ tablespoons chopped chives, and 1 chopped jalapeño (optional, but adds just the right amount of spice). Add 2 more tablespoons EVOO and mix gently with a spoon.
- Serve. Transfer the feta dip to a serving bowl. This dip is amazing served with pita chips or your favorite bread. Enjoy!
Make-ahead tips
If you need to work ahead, you can chop up the ingredients one night in advance and store them separately in airtight containers in the fridge (or put them all in the bowl, but do not mix, and store the bowl in the fridge covered). When you are ready to prepare the cheese dip, just add the olive oil and honey, then mix everything to combine.
Serve it with
My favorite way to enjoy this loaded cheese dip is with soft homemade pita bread or crispy pita chips. You just need a vessel that makes it easy to scoop the delicious dip. It also works well as part of a mezze platter.
Leftovers and storage
Store leftover feta cheese dip in a tight-lid container in the refrigerator. It is best enjoyed within 1 or 2 days, so the cucumber does not make it watery.
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Quick Mediterranean Feta Dip Recipe
Ingredients
- 8-10 ounces feta cheese, crumbled
- 3 ounces cream cheese, softened at room temperature (or labneh)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 Persian cucumber or ¼ English cucumber, chopped (about ½ cup)
- 1 jalapeno, chopped
- Âľ cup sun-dried tomato bits
- 10 fresh basil leaves, torn
- 1 ½ tablespoons 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 tablespoons olive oil and gently combine.
- Transfer the feta cheese dip into a serving bowl. Serve with your favorite bread or pita chips. Enjoy!
Notes
- What feta cheese to use? A block of feta in the brine is the best option. Avoid the already crumbled and vacuum-sealed varieties.
- Make-ahead tips: Chop up the ingredients one night in advance and store them separately in airtight containers in the fridge (or put them all in the bowl, but do not mix, and store the bowl in the fridge covered). When you are ready to prepare the cheese dip, add the olive oil and honey, and mix everything to combine.
- Serve it with: Homemade pita bread or pita chips. This dip also works well as part of a mezze platter.
- Leftovers and storage: Store leftovers in a tight-lid container in the refrigerator. It is best enjoyed within 1 or 2 days, so the cucumber does not make it watery.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices. In this recipe, I used our Early Harvest Greek EVOO.
Nutrition
*This post originally appeared on The Mediterranean Dish in 2015 and has been updated with new information for readers' benefit.
Ann says
This is SO delicious and easy to make. I used the labneh. It was my first time trying it and it's so good. Better than cream cheese! A whole jalapeno sounds like a lot but it's not, it's perfect. I left out the chopped cucumber, knowing that some would have to be stored and eaten another time. So I used the cucumber to dip into it instead, along with other veggies. I used dried tomatoes in oil, so I decreased the olive oil a little. Next time I make this, I will also make your homemade pita, which is another amazing recipe. I have tried many of your recipes and love all of them. Thank you so much!
Suzy says
Thanks for sharing, Ann!
Jerry says
This dip is amazing!
Suzy says
Thanks, Jerry!
carole trippe says
Looks delicious! Can I substitute plain Greek yogurt for the cream cheese?
Suzy says
Hi, Carole. I have never tried that, personally, but I think it would be okay. Would love to hear your thoughts if you give it a go!
Ania says
So good! Always a hit when I make it. I'm definitely making it for Superbowl Sunday!
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.
judy albright says
l am not a fan of cucumber if l omit it will it make a difference or can l sub something elsd
Suzy says
Hi, Judy. It will just make a bit of difference in the texture, but should still work fine without them.
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 🙂