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 a 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 tbsp 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 tbsp 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!
Last-Minute Mediterranean Feta Cheese Dip
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Prep Time: 5 mins -
Total Time: 5 mins
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Yield: 6
Print Recipe
Pin RecipeIngredients
- 8-10 oz feta cheese, crumbled
- 3 oz cream cheese, softened at room temperature
- olive oil
- 1 tsp honey
- 1 Persian cucumber or 1/4 English cucumber, chopped (about 1/2 cup)
- 1 jalapeno, chopped
- 3/4 cup sun-dried tomato bits
- 10 fresh basil leaves, torn
- 1 1/2 tbsp chopped chives
Instructions
- Place the feta, cream cheese, 1 tbsp 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 tbsp olive oil and gently combine.
- Transfer the feta cheese dip into a serving bowl. Serve with your favorite bread or pita chips. Enjoy!
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 🙂
Karen says
I made this tonight because I was having a craving for feta and I have to tell you, this is hands down one of the best dip recipes I have ever made and unbelievably easy to make, thank you!
Suzy Karadsheh says
Karen, I’m so excited to hear it! thanks for sharing!
Shannon Blair says
Yum! I’m wondering if anyone has added any chopped olives to the dip. Looks great. Can’t wait to try.
Suzy Karadsheh says
Shannon, you can absolutely add olives here! Enjoy!
Charper says
Easy and delicious, and quite adaptable to add or substitute ingredients. Planning to use some of dip in a mediterranean omelet and know it will be delicious!
★★★★★
Suzy Karadsheh says
Thank you for sharing! So glad you enjoyed it!
Stephanie says
This looks delicious, but I don’t typically like sundried tomatoes. Do you have a substitution recommendation?
Suzy Karadsheh says
Hey Stephanie, you can easily just eliminate the sun-dried tomatoes here. If you want, use something like roasted peppers from a jar (roasted peppers in olive oil, but eliminate the oil). Thanks for your question, so sorry I couldn’t answer sooner.
Aria says
This cheese-dip recipe looking colourful and delicious too, Thanks for sharing!!!Merry Christmas!!!!
Suzy Karadsheh says
Thanks, Aria! Enjoy! and Merry Christmas to you!
Danielle says
Made this dip twice and it is DELICIOUS! How long do the leftovers stay good for?
★★★★★
Suzy Karadsheh says
Awesome, Danielle! I’d say if you could finish the dip the next day or so, that’s best. And of course, keep it refrigerated in a tight-lid container
Debbie says
Awesome . I need a quick appetizer and found this . A keeper. Thanks ?
★★★★★
Suzy Karadsheh says
Yay! Enjoy, Debbie!
KS says
Made this with smoked sun-dried tomatoes and no jalapeño and it was a hit across the board, everyone loved it. Very easy to make and now I will make it all the time! Surprised me, but it went really well with a ricotta-chive bread.
★★★★★
Suzy Karadsheh says
Thanks for your feedback! So glad you enjoyed this dip!!!
Liz says
Made this last night for my book club and they loved it! Left out the cucumber and jalapeno….
★★★★★
Suzy Karadsheh says
Awesome, Liz! Thanks for giving it a try!
Mara says
Super easy, super quick, and super pretty. The perfect thing to take to a Super Bowl party. I run a wellness think tank and needed something quick, easy, and healthy. This dip was IDEAL!
★★★★★
Suzy Karadsheh says
Great, Mara! I am so glad you gave this one a try! And thanks for taking the time to share!
Patty says
This looks perfect for Christmas pot luck! Lucky me, I am having a school cafeteria pot luck next week. My lunchladies will be over the moon with this delish dish ? MERRY CHRISTMAS!
★★★★★
Suzy Karadsheh says
Merry Christmas, Patty! I hope you enjoy this dip!!!
Jodi says
We are transitioning to a full Mediterranean diet. We love the many varied flavors, freshness, and that this cuisine is so healthy! So glad that I found your website.
We are making Hashweh tonight with lamb, and salad with feta.
Looking forward to all the wonderful recipes you have so graciously shared with us.
Suzy Karadsheh says
Jodi, thank you so much for stopping in! I am so glad you found The Mediterranean Dish. And so honored that you choose to try my recipes. Enjoy!
Carolyn Anewich says
Can this be made a day or two ahead? I am catering a very large fundraiser, and am needing to make as much as I can in the days before the event.
Thank you!!
★★★★★
Suzy Karadsheh says
Hello, Carolyn. I would prepare/chop all the fresh ingredients the night before, do not mix them yet, and save them in a tight-lid container or small ziplock bags and refrigerate. You can combine the feta cheese and cream cheese and refrigerate them in a tight-lid container overnight. The next day, you can simply put everything together, it should be quick! Hope this helps.
Tina says
Could I leave the jalapeno out or is there something I could use in it’s place?
Suzy Karadsheh says
Absolutely, Tina! This will work just fine without the jalapeno. You could also use a mild pepper instead! Enjoy
Bianca says
Hi, your recipes look so yum I cant wait to try them. Can you tell me about the pita chips, do you buy them or can you make them yourself? Thanks
Suzy Karadsheh says
Hi Bianca…thanks for checking out the recipes here! Can’t wait to hear when you try them. I do buy pita chips on occassion, but sometimes, I’ll make them…like for my Fattoush Sald for example, http://www.themediterraneandish.com/fattoush-salad/
nancy says
the sun-dried tomato bits are they in oil or dehydrated?
Suzy Karadsheh says
Hi Nancy. These were dehydrated, although if you use some in oil, that would work here too. Thanks for your good question
Kathy says
Have you ever tried it without the honey? I eat low carb, so I’d like to leave it out.
Suzy Karadsheh says
You can absolutely leave the honey out, Kathy! Enjoy!
Kate says
What is a Persian cucumber?
Suzy Karadsheh says
Hi Kate, Persian cucumbers are smaller cucumbers that have thinner skin so you won’t need to peel them. I’ve seen them sold in small packages or bags at grocery stores as “cocktail cucumbers,” or “snack cucumbers.” Now, you can use English cucumbers, these are the long ones that are sold individually wrapped. Just use 1/4 or so of an English cucumber here. If you can’t find either, regular bulk cucumbers will work. Peel the skin though, and perhaps scrap off some of the seeds. Hope this helps! Enjoy!
Chezbonnefemme.com says
I know what I’m making for my next appetizer party! This is so beautiful!
Suzy Karadsheh says
Hi Wini! So glad you stopped in! This feta is so simple, but we love it. Enjoy!
Deb says
Can this be made a head of time, like the night before?
Suzy Karadsheh says
Hi Deb. I think for the best presentation, you’ll want to put it together the day of. I would prepare/chop all the fresh ingredients the night before, do not mix them yet, and save them in a tight-lid container or small ziplock bags and refrigerate. You can combine the feta cheese and cream cheese and refrigerate them in a tight-lid container overnight. The next day, you can simply put everything together, it should be quick! Hope this helps.
hannah smith says
I made this the night before i served it and I thought it tasted even better than the day I made it! the flavors seemed to blend overnight. it was a huge success! just printed the recipe to add to my favorites:) thank you!
Suzy Karadsheh says
That’s wonderful, Hannah! Thanks for sharing your feedback!