I know it’s easier to just head to the supermarket and buy dips, but for flavour, value and culinary satisfaction, I often choose to make my own. This dip comes together really quickly and is creamy and salty and herby and a bit spicy all at the same time. We ate it with crispy pita bread, but it would also be great smeared on crackers and followed up with a kalamata olive chaser.
Makes about 1 cup
250g feta cheese, chopped into cubes
1 tablespoon cream
1 tablespoon plain yoghurt
2 – 3 tablespoons chopped fresh oregano
1/2 teaspoon dried chilli flakes
1 tablespoon olive oil
Put all the ingredients into a food processor and season well with the black pepper. Process until all the ingredients are combined. I like mine to be a little chunky but you can make it as smooth as you like. Spoon into a serving bowl. I like to sprinkle a few extra chilli flakes and drizzle a little more olive oil on the top. Serve with pita crisps or crackers. It will keep for about a week in the fridge.
Home-made dips are way better; you control everything to suit your palate. This looks awesome!
I prefer to make my own dips too. Especially after reading the ingredients on most store bought dips. This recipe looks especially good. 🙂
Thanks so much for your kind words. margaret
This looks wonderful. I want to start making more of my own dip, hummus, and salad dressings.
Thanks so much! I’ve also been looking at lots of recipes to make my own salad dressings – motivated in part by wanting to learn, being pretty sure that they will taste better, and also because so many of the purchased ones have thickeners with gluten, and one of my kids has coeliac disease. Hope to share some of my efforts and look forward to yours. margaret
Wowowow, I need to make this
🙂 Go do it!