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, make is spicy, roll it up in crispy phyllo dough, 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. If you're looking for another quick and easy appetizer, be sure to check out these stuffed dates. Savory-sweet bites that will disappear in seconds!
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.
This cheese-dip recipe looking colourful and delicious too, Thanks for sharing!!!Merry Christmas!!!!
Thanks, Aria! Enjoy! and Merry Christmas to you!
Made this dip twice and it is DELICIOUS! How long do the leftovers stay good for?
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
Awesome . I need a quick appetizer and found this . A keeper. Thanks ?
Yay! Enjoy, Debbie!
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.
Thanks for your feedback! So glad you enjoyed this dip!!!
Made this last night for my book club and they loved it! Left out the cucumber and jalapeno....
Awesome, Liz! Thanks for giving it a try!
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!
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!
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!!
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, https://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.
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!
That's wonderful, Hannah! Thanks for sharing your feedback!