Whipped Feta Roasted Garlic Dip (Print Version)
# Ingredients:
→ Roasted Garlic Base
01 -
1 whole head of fresh garlic
02 -
1 tablespoon high-quality extra-virgin olive oil
→ Creamy Dip Base
03 -
¾-1 cup rich Greek yogurt (2% or whole milk recommended)
04 -
4 ounces crumbly feta cheese
05 -
1 tablespoon olive oil
06 -
1 tablespoon fresh squeezed lemon juice
07 -
Fresh ground salt and pepper to taste
→ Fresh Garnishes
08 -
A drizzle of extra-virgin olive oil
09 -
1-2 tablespoons freshly chopped herbs (parsley, chives, or dill)
10 -
A pinch of red pepper flakes (optional)
# Instructions:
01 -
Start by warming your oven to 400°F. Strip away the papery outer layers of the garlic head, keeping the individual clove skins intact. Take a sharp knife and slice about ¼ inch off the top to expose the garlic cloves inside.
02 -
Place your prepared garlic head on a piece of foil, drizzle generously with olive oil, letting it seep into the exposed cloves. Wrap the foil loosely around the garlic, place on a small baking sheet, and let it roast for 40 minutes until it fills your kitchen with its wonderful aroma.
03 -
Once your garlic has cooled enough to handle, gently squeeze the soft, caramelized cloves into your blender or food processor. Add your Greek yogurt, crumbled feta, olive oil, and fresh lemon juice.
04 -
Blend everything until silky smooth, stopping to scrape down the sides as needed. Season with salt and pepper to taste, give it one final blend, then transfer to a shallow serving bowl.
05 -
Finish your dip with a generous drizzle of olive oil, a sprinkle of fresh herbs, and if you like a little heat, a pinch of red pepper flakes. Serve alongside your favorite dippers - from warm pita to crisp vegetables.
# Notes:
01 -
This versatile dip can be prepared up to 3 days ahead and stored in an airtight container
02 -
Perfect for spreading on sandwiches, serving with roasted vegetables, or as a base for grain bowls
03 -
The roasted garlic can be made in advance and stored in olive oil for up to a week