Garlic Feta Dip

Garlic Feta Dip

106
KATEZ21 0

"For serious garlic lovers! Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Totally addictive. Serve with toasted Greek pita and raw vegetables."

Ingredients 5 m {{adjustedServings}} servings 125 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
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Reviews 106

  1. 128 Ratings

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MOOMOT
4/18/2005

This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and even thought they are more authentic, they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta, if you can find it. I get it at a cheese speciality shop, its a little creamier, and cheaper. I also add two cubes of frozen dill weed, available at most grocery stores. The first time I made this I used 8 cloves of garlic, after all I have a very high threshold. That was tooooo much, even for me, although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste, as does letting it sit overnight. I started with the "pulsing" mode in the processor, but I like the smooth texture, so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo, and I don't care about authenticity.

MomWhoCooks
11/21/2006

This was a great recipe, I think people are complaining because they expect tzatziki, but it's a completely different sauce. I made it as is (minus the blender)and it was delicious. I used it as a marinade for boneless, skinless chicken breasts and drumsticks for the kids. I baked the chicken and put it under the broiler for the last couple of minutes to improve the colour, it was delicious. I reserved some to use as dip with pita with the supper and topped the whole meal off with greek salad. What a meal! The kids and I finished the chicken and the dip off today with pita sandwiches, this is a keeper. I'm giving it a 5 star for it's taste, easiness and versatility!

WhatCanIBring
4/21/2007

As a modification, I used 1 cup of sour cream instead of using the yogurt. I used Mediterranean Feta cheese that has some extra flavors and 2 cloves of garlic. I use a hand mixer instead of a blender and it is just as good. very easy!