All you need is a block of feta and a jar of sundried tomatoes to make this 2-minute super creamy sundried tomato and feta dip. It’s deliciously deep in flavour and pairs perfectly with your favourite crackers for the best snack or party bite.
I am all about making dips at home. It’s easy, SO much cheaper than buying them at the store and you can get as creative as you like with flavours. And this incredibly easy sundried tomato and feta dip is my new favourite.
All you need is a block of your favourite creamy feta and a jar of sundried tomatoes. Seriously, that’s it! We’re going to use the oil from the sundried tomato jar to give the dip even more flavour.
This is a perfect dip to pair with your favourite snack (I love it with homemade pita chips or sourdough discard crackers) and it keeps really well, so it’s great for prepping ahead of time to enjoy throughout the week.
2 easy to find ingredients are all you need for this delicious dip!
- Feta. We’ll use a whole block (typically 200g/7oz) in this recipe, mainly because I really don’t like having a little bit of leftover feta in the fridge!
- Sundried tomatoes. Any jarred sundried tomato works well here – if you can, try to find one that’s sitting in olive oil – but it’s not a big deal if you can’t. We’ll also use oil from the sundried tomato jar to loosen up the dip (this also adds another boost of that lovely sundried tomato flavour). If you find your jar doesn’t quite have enough oil to spare, just use regular olive oil.
You’ll also need a food processor, blender or mini food chopper for this recipe (I used my mini chopper in the photos below and it worked really well). If you don’t have one of these you can make the dip by hand – you’ll need to chop the sundried tomatoes up finely, and break up the feta, then mix everything in a large bowl with a fork or a whisk. It’ll be chunkier but will still have that delicious flavour we’re after.
How to make it
Get your block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sundried tomato oil into the bowl of a food processor. Blitz until the sundried tomatoes have broken down into the feta, and you’ve got a lovely smooth consistency. Spoon out onto a serving plate or into a bowl, top with more sundried tomatoes and sundried tomato oil, then serve with your favourite crisps or crackers (these pita chips or sourdough discard crackers are wonderful with it).
PRO TIP: The dip is quite thick so if you’d like to thin it out, you can either add another couple of tablespoons of oil OR you could add 2 tablespoons of Greek yogurt.
Got a question?
Yes! I normally make all my dips in advance especially if I’m entertaining, and this one keeps really well for at least 1 week stored in the fridge in a covered container.
I love the spread it out onto a small flat plate, then top it with more sundried tomatoes, a little fresh thyme (if I have any), and something crunchy like dukkah. It’s wonderful served with homemade pita chips, sourdough crackers, soft garlic flatbreads or garlic naan, spooned onto chilli cheese focaccia or with a selection of crudites.
It’s also great as a spread on sandwiches or flatbreads, dolloped onto pizza, tossed through baby potatoes for a delicious non-mayo potato salad, used as an easy no-cook pasta sauce or served with grilled chicken or steak. It’s a super versatile recipe!
This is a thick dip so if you prefer yours runnier, there are a couple of things you can do. Either add 2 more tablespoons of oil to the recipe, or add 1/4 cup thick Greek yogurt. Both these options will work well!
I LOVE a pesto version! Just blitz about 1/4 cup of basil pesto with your feta, along with a drizzle of olive oil if needed to loosen things up, and you’re done.
Like this recipe? Here are some more easy dips to try
If you make this recipe, I’d love to hear what you think! You can leave me a comment below.Print