Garlic Feta Dip Recipes

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

GARLIC FETA DIP

Steps:

• Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper.

FETA GARLIC AND CHIVES DIP RECIPE

Steps:

• Mix the Halo Garlic and Chives Dip Mix with the mayonnaise and sour cream.
• Fold in the crumbled feta cheese.
• Cover and let sit in the fridge for about 30 minutes.
• Serve it up and ENJOY!

DILL, FETA AND GARLIC CREAM CHEESE SPREAD

Steps:

• In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

ROASTED GARLIC FETA CHEESE DIP

Steps:

• Preheat oven to 375F.
• Cut garlic lengthwise to expose the cloves and drizzle olive oil on top wrap in aluminum foil and garlic cloves become soft and caramelized, about 45 minutes. Remove from heat and let cool. Remove garlic cloves by squeezing out from one end.
• Combine with cream cheese, sour cream and feta cheese in a food processor or blender and process until smooth. Season with salt and pepper to taste. Serve with assorted veggies and crackers.

CURRY, FETA, AND GARLIC DIP

Steps:

• Mix all well with food processor or mixer until smooth.
• More or less garlic and curry may be added according to taste.
• Refrigerate well, and serve with crackers or fresh veggies.

WHIPPED FETA DIP

Steps:

• prepare as above

GARLIC FETA DIP

Steps:

• In a medium bowl, using a hand mixer combine the softened cream cheese, yogurt, olive oil, dill, lemon juice and zest. Grate in the garlic and fold in the feta cheese.
• Season with fresh cracked black pepper to taste then transfer to a serving bowl. Garnish with a light drizzle of olive oil and (optional) chopped pistachios, Kalamata olives or dill.
• Serve with warm toasted pita or vegetables.
• ** NOTE: Garlic cloves vary in size. I used 2 cloves in this batch which was about 1 heaping tablespoon of grated garlic. This gave me the strong garlic flavor I was looking for but I would suggest you start small and build the garlic flavor so it's not overwhelming.

SPINACH ARTICHOKE DIP RECIPE

Steps:

• Place Peeled Garlic, Oil, and Herbs into a small baking dish or small sauté pan. Oil should be enough to cover the garlic. Bake at 350° F / 175° C for 25-30 minutes.
• Once garlic has take on a light brown color, remove from oven and place on counter. Garlic will continue to cook and darken as it cools.
• After 5 minutes, remove herbs, and strain oil.
• Then turn garlic into a paste. Either use a mortal and pestle. Or smash with the side your chef's knife and then mince. Either works.
• Measure out the ingredients. Strain and quarter the artichokes lengthwise. Shred Monterey Jack and Crumble Feta. Zest Lemon with a fine grater.
• Place softened cream cheese and heavy cream in a stand mixer fitted with the paddle attachment. Mix on low to blend together.
• Next add the remaining ingredients and mix on low speed for a minute. Scrape down sides and then mix again until evenly dispersed.
• Taste for seasoning. Add additional Salt, Pepper, or Lemon Zest if needed.
• In the Oven: Preheat Oven to 350° F/ 175°C. Place Spinach Artichoke Dip in a Baking Dish or Cast Iron. Top with additional Shredded Monterey Jack and bake for 15-20 minutes or until center is warm and cheese has browned.
• In a Croc Pot. Add Spinach Artichoke Dip, set temperature to a medium heat. Allow 20 minutes to come up to temperature. Stir occasionally to redistribute and scrape sides. Once warm, reduce temperature to low.
• In a Microwave. Place a portion Spinach Artichoke Dip in a microwave safe container. Heat at 30-60 second intervals, stirring in between. Note: This is not desirable for the full recipe.

ROASTED GARLIC WHIPPED FETA DIP

Steps:

• Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.
• In a small bowl, toss the garlic cloves in a teaspoon of extra virgin olive oil. Transfer the olive oil-coated cloves to the prepared baking tray. Sparingly sprinkle with kosher salt (about an ⅛ of a teaspoon).
• Roast for 20-25 minutes, stirring halfway through.
• In a food proccessor or blender, combine all of the ingredients except for the 2 tablespoons of olive oil. Blend until smooth. While blending, drizzle in the olive oil until emulsified. Taste and adjust seasoning, if desired.
• Transfer to a serving dish and garnish with desired toppings.
• Preheat the oven to 350 degrees F.
• Brush the pita bread with olive oil, on both sides Transfer the bread to a parchment-lined baking sheet.
• Bake for 10 minutes, or until lightly toasted.