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.
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!
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.
More easy Mediterranean dip recipes
Quick Mediterranean Feta Dip Recipe
- 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
- ¾ cup sun-dried tomato bits
- 10 fresh basil leaves, torn
- 1 ½ tablespoons chopped chives
- 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!
- 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.
*This post originally appeared on The Mediterranean Dish in 2015 and has been updated with new information for readers' benefit.