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 5 minutes or so!
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 badly needed to finish up those generous buckets of creamy stuff. 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.
The recipe for this Mediterranean feta cheese dip 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
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 6
Ingredients
- 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!
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!
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Great, Mara! I am so glad you gave this one a try! And thanks for taking the time to share!
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!
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Merry Christmas, Patty! I hope you enjoy this dip!!!
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.
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!
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!!
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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.
Could I leave the jalapeno out or is there something I could use in it’s place?
Absolutely, Tina! This will work just fine without the jalapeno. You could also use a mild pepper instead! Enjoy
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
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/
the sun-dried tomato bits are they in oil or dehydrated?
Hi Nancy. These were dehydrated, although if you use some in oil, that would work here too. Thanks for your good question
Have you ever tried it without the honey? I eat low carb, so I’d like to leave it out.
You can absolutely leave the honey out, Kathy! Enjoy!
What is a Persian cucumber?
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!
I know what I’m making for my next appetizer party! This is so beautiful!
Hi Wini! So glad you stopped in! This feta is so simple, but we love it. Enjoy!
Can this be made a head of time, like the night before?
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.