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Hand dipping pita chip in sundried tomato feta dip on a small blue and white plate.

Quick Sundried Tomato and Feta Dip


  • Author: Kate Alexandra
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

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.


Ingredients

Units Scale

For the dip –

  • 1 block of feta (typically 200g/7oz)
  • 1/2 cup sundried tomatoes, plus 1 tablespoon chopped, to garnish
  • 3 tablespoons oil (from the sundried tomatoes jar or use olive oil)

Equipment –

  • Food processor, mini chopper or blender.

Instructions

  1. Blend the dip. Add the block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sundried tomato oil (or olive oil) into the bowl of your food processor (or mini chopper or blender). Blitz until the sundried tomatoes break down and the dip is super smooth. This will take a couple of minutes. If you find it’s not moving well (this will depend on the strength of your food processor), stop the motor and break up the feta with your spoon then try again. If that doesn’t work, add another tablespoon of oil and continue.
  2. Garnish and serve. Once the dip is looking bright orange, smooth and creamy, transfer it to a serving platter or bowl, then top with the reserved chopped sundried tomatoes and the remaining 1 tablespoon of sundried tomato oil. Serve with crackers, crisps, pita chips or crudites and enjoy.

Notes

NO FOOD PROCESSOR? You can make the dip without equipment – you’ll need to chop the sundried tomatoes finely and crumble up the feta, then mix it with the oil with a fork or a small whisk in a bowl. It won’t be as smooth, but it’ll have the same flavour.

SERVING SUGGESTIONS: Enjoy the dip with your favourite crackers, crisps, pita chips or a platter of crudites, or use it as a spread on sandwiches, and flatbreads or dollop it on pizza or on top of shakshuka! It’s also great 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 super versatile!

STORAGE: The dip will keep really well for at least 1 week, stored in an airtight container in the fridge.

LIKE IT RUNNIER? Just add another couple of tablespoons of oil, or use 1/4 cup of Greek yogurt to thin out the dip if that’s the texture you prefer.

  • Prep Time: 5
  • Category: dips
  • Method: no cook
  • Cuisine: mediterranean

Nutrition

  • Serving Size: 3 tablespoons

Keywords: feta dip, easy feta dip, sundried tomato dip, tomato dip