Creamy Whipped Feta Dip

Tested & Perfected Recipes

feta dip

Hi everyone! We just returned from a 10-day family trip in Israel to celebrate our kids’ bar and bat mitzvahs. It was the trip of a lifetime and I’m still in a jet-lagged haze trying to process it all. Our wonderful guide weaved the country’s rich history, geography, archeology, and politics into a milestone celebration for our family – and also made the trip an adventure for the kids (thank you, Amit Grinfeld!). We visited the holy and historic sites in Jerusalem, hit the beach in Tel Aviv, climbed through man-made caves in the ancient city of Maresha, floated in the Dead Sea, and walked through an underground bunker on the northern border with Syria.

We also stuffed ourselves silly with Israeli food. From a cooking class in a tiny hole-in-the-wall (literally!) kebab and hummus shop in Jerusalem’s Old City, to sampling Yemenite “burritos” in Tzfat, to a tasting tour of Jerusalem’s Mahane Yehuda market, we not only got a taste of daily life in Israel but also a taste of the country’s eclectic cuisine. (And that’s not even mentioning the vibrant restaurant scene!) Israel is a delicious melting pot of Mediterranean, North African, Middle Eastern, and Eastern European food. Think: olives, falafel, spices, shakshuka, kebabs, salads, salads, and more salads, pita, yogurt, white cheese, and infinite bowls of hummus. See why we kept eating?

I have so many dishes that I want to recreate at home and share with you, I almost don’t know where to begin! But first up: this creamy whipped feta dip. It’s an American riff on htipiti, the salty, tangy feta spread that’s typically served as part of a Mediterranean mezze. Serve it with sliced vegetables and toasted pita wedges, and garnish it with crushed red pepper flakes, toasted sesame seeds, and olive oil. (Or for a different twist, drizzle it with honey.) You can also add a few tablespoons of milk to the dip to make it a sauce or salad dressing-like consistency.

It’s super easy to make. Simply combine all of the ingredients in a food processor or blender.

And process until smooth.

To make the toasted pita, brush the bread with olive oil on both sides and sprinkle with a pinch of salt.

Cut into wedges.

Arrange the wedges on a parchment-lined baking sheet for easy cleanup.

Then bake for 10 minutes at 350°F.

To toast the sesame seeds for the garnish, simply place them in a small pan over medium heat and cook, stirring frequently, until golden.

Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds. Enjoy!

My Recipe Videos

Creamy Whipped Feta Dip

Servings: Makes about 1-1/2 cups
Total Time: 15 Minutes

Ingredients

  • 1 8-oz block feta cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise, best quality such as Hellman's or Duke's
  • Zest from 1 lemon (about 1 teaspoon, packed)
  • 1 small clove garlic, chopped
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes, plus more for serving

For Serving

  • Toasted sesame seeds
  • Extra virgin olive, for drizzling
  • Toasted pita wedges (or pita chips) and/or sliced vegetables

Instructions

  1. Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
  2. MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
  3. To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
  4. To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

Pair with

Nutrition Information

Powered by Edamam

  • Serving size: 2 tablespoons
  • Calories: 137
  • Fat: 13 g
  • Saturated fat: 5 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 3 g
  • Sodium: 233 mg
  • Cholesterol: 26 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I made this for a Thanksgiving appetizer and everyone loved it– it disappeared quickly. I forgot the garlic and it was still great. Delicious with pita chips and crudités.

    • — M. on December 8, 2018
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  • I made this dip for my book club in August. It was crazy easy and delicious. It was perfect for a warm summer evening. I received many compliments on the dish and requests for the recipe. To me this is the highest form of flattery, when someone asks for a recipe!! Jenn your recipes ALWAYS are a hit. I trust all the recipes you post because every single time I try one, its amazing to me, my family and friends. Thanks for making me look good!!!

    • — Nancy on October 4, 2018
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  • Like another reviewer, I found the lemon taste really overpowering. My husband, who is not really a lemon person, disagreed and loved it. I’ll keep this recipe but try it with less lemon zest next time.

    • — Rebecca on August 12, 2018
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  • Fabulous recipe. Because my family loves lemon – I added a few extra drops of pure lemon extract and it was so tasty – especially on a hot day. We served it on fresh olive baguette.

    • — PAULINE L STEWART on July 31, 2018
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  • Terrific recipe….easy, fresh tasting and very delicious! Just made it for company and, as with all of your recipes, it was a hit.
    Thanks very much! I love cooking again!

    • — Jackie Evans on July 29, 2018
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  • Used fresh herbs instead of dried because I had them.

    • — Sheila on July 26, 2018
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  • I’m looking for a make ahead appetizer. Can the pita bread be done ahead of time, also? I’m looking to make them in the morning, but not serve until 5:30 pm.

    • — Linda on July 18, 2018
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    • Sure, Linda, that should be fine. After they are completely cooled, store them in an airtight container until you are ready to serve them. Enjoy!

      • — Jenn on July 18, 2018
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  • I could eat this with a spoon. And I have! I have made this a few times and they’ve all been great. The last time I made it, I think I maybe put too much mayo in or something because it was a bit liquidy at first. Still delicious. I also don’t care for dill so I just leave it out. Still delicious.

    • — Kathleen on July 13, 2018
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  • SO good, tried it the next night on a baked potato, also a winner.

    • — carol on June 2, 2018
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  • Several of your reviewers suggested serving this amazing dip with homemade pita chips. It must be easy to make, but I’ll ask for your advice on how to make the chips/crackers anyway. Thanks! And btw, SO glad I ordered your book. Congratulations!

    • — Barbara on May 5, 2018
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    • Thanks so much for purchasing the cookbook! To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted. Enjoy!

      • — Jenn on May 6, 2018
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  • Hi Jen
    Made this yesterday exactly as written and, as I have come to expect cooking your recipes, it was outstanding. You mention that it keeps for 3 days. My question is, would it not hold at least until the best before date of the mayo, sour cream, or feta? I am thrilled to have discovered your site. My biggest challenge is selecting which recipe to try next

    Pam Labelle

    • — Pam Labelle on May 3, 2018
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    • HI Pam, glad to hear you like the dip! While I think this could go a bit longer than 3 days, I wouldn’t suggest keeping it until you hit the “best by” dates for each of those products.

      • — Jenn on May 4, 2018
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  • Great dip which allows countless modifications of spices and herbs! I served it with roasted sweet potato wedges and added some fresh bear’s garlic on top.

    • — Jana on April 25, 2018
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  • Omg, I love this feta dip. I made this over the weekend for my boyfriend and I. I used Prime Kitchen Mayo which is so much healthier because there are no additives and it uses avocado oil, instead of the sour cream I used Greek yogurt. So amazing and super easy to whip up for an appetizer and some wine! Will definetly be making again! Thank you so much!!!

    • — Jennifer Thomas on March 1, 2018
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  • I made this to bring to a wine tasting and it was a hit! Everyone loved the combination of flavors and we served it with crudites (carrots, radishes, yellow and red peppers and cucumber) along with home made pita bread wedges. Be sure to put the swirl of olive oil, the toasted sesame seeds and the red pepper on top before serving. This will definitely be made again. It’s easy and delicious !

    • — Pam K. on March 1, 2018
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  • This is my “go to” appetizer for potluck parties or easy entertaining at home. Delicious and pretty healthy. Everyone loves it and asks for the recipe. Very easy to make.

    • — Betsy Hopkins on March 1, 2018
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  • Made this for the Super Bowl and everyone kept saying how awesome it was. Had to make more pita bread. Best part is, no one even knew how easy this was to make. When I first whipped it up, I forgot the lemon zest and remembered someone mentioned they didn’t like it so it had to be an ingredient. I added it and felt it really kicked the flavors up yet another notch.

    • — Rochelle on February 5, 2018
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  • My husband tried this and exclaimed “This is REALLY GOOD!” he gives cooking compliments only when truly warranted, so this is a keeper. I thought it was great too. I’ll add that I used low fat sour cream since I had it on hand. It was still fantastic. Thank you so much for sharing this delicious recipe!!

    • — Staci H. on February 3, 2018
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  • Delicious, cool dip if you like Feta – great with chips or peppers. I actually made a day ahead and it was good.

    • — Julia Lopresti on February 2, 2018
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  • Hi, This was an excellent dip! I served it during game night with cucumber slices, baby carrots and store-bought pita chips. Guests were practically licking the bowl and asking for the recipe. Sure sign that they enjoyed it! Thanks, Tina

    • — TinaRI on January 23, 2018
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  • I recently had a spicy feta spread at a Mediterranean restaurant in town and loved it — is there a way you would recommend to make this spicy (as in a little heat)?

    • — Kathryn on January 5, 2018
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    • Hi Kathryn, If you spice it up a bit, I would up the amount of red pepper flakes to taste. Hope you enjoy!

      • — Jenn on January 5, 2018
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  • Can’t wait to try, since all of your recipes are fabulous. I have a gluten intolerance now 🙁
    Found this dip under your GF category but Pita has gluten. If I can’t find a GF pita, what else would you recommend?

    • Hi Cat, I have the recipe in the gluten-free category as the dip itself is gluten-free. If you can’t find gluten-free pita, you could use gluten-free crackers or fresh veggies. Hope you enjoy! 🙂

      • — Jenn on December 14, 2017
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  • I’m a little disappointed. The lemon zest is all I can taste. I’ve spent the last hour trying to add different things to balance the flavor and it’s just not working. Nothing I add is taking away the powerful lemon flavor and now you can’t even taste any feta because I had to add more sour cream.

    • — Stephanie on December 9, 2017
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  • I’ve made this dip twice for different groups and each time I’ve been asked for the recipe. Most recently it was one of the apps at our Thanksgiving gathering and was completely devoured. It’s sooo easy to make and totally delicious.

    • — Sarah on December 5, 2017
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  • This dip is just extraordinary. It really is a bit fluffy, very rich and so flavorful. It lasts a long time in the fridge too so it’s great for a long weekend. A real keeper in lots of ways.
    thanks!

  • I’ve made this twice now and the first time, I found the raw garlic a bit overpowering so the second time, I roasted the garlic first. Then I squeezed enough of the cloves in to get the desired taste. It was really great that way! Either way, it’s nice to have a recipe for an easy dip that stands out from the crowd.

    • — Karen on November 30, 2017
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  • Absolutely delicious… Made it several times and got raves from all. The last time I doubled the garlic and it was even better (but I love garlic). Making you own pita chips is a key here… store bought chips do not do this dish justice.

    • — Jim Covington on November 30, 2017
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  • Everyone Loves this recipe and I have made it many, many times! Have been considering making a kalamata olive version….! I typically make olive oil brushed pita chips dusted with paprika to serve along side. I also Grab a few boxes of everything flatbread crackers that always go quickly.

    • — Marcy Withers on November 30, 2017
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  • Wonderful light but flavorful (and healthy!) appetizer alternative.

    Thank you!

    • — Ann on November 30, 2017
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  • This review is long overdue. I made this on a hot summer day and since my backyard gets direct sun my husband and I sat out front and enjoyed this with some wine. A neighbor stopped by, she loved it and called her husband to come over, then the people across the street came over to see what was going on. So we had an impromptu party because of this dip. (I ran out of pita but it was good on crackers.) Oh and it’s very easy. I put all the ingredients in a bowl and used my hand blender. I served it in that bowl so no dishes. Thanks.

    • — Stacy on November 22, 2017
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  • Fantastic dip!!! I made this while visiting my daughter and son in law and it was an instant hit at dinner! I will be making this over and over in the future!!!

    • — Ruth on November 4, 2017
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  • I belong to a neighborhood wine tasting group which means I need yummy appetizers monthly to share. I’ve made some complicated dishes and taken half of them home. Last night, since the theme was Greek, I made this dip. (Don’t use your Vitamix on this one. Just saying.) But other than the Vitamix disaster it was so easy. I drizzled lemon oil on the top and didn’t salt, but otherwise followed the recipe. I expected the usual response. Instead I was hunted down with pleas for the recipe from men and women alike. We had delicious homemade moussaka and spanakopita, but this was definitely one of the stars of the evening. Thanks for my 15 minutes of fame, which I shared with this website. Loved this from start to finish.

    • Hi Emilie! Why should I not use my vitamix?! Just curious!

      • — Caitlyn on October 16, 2017
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      • Caitlyn, everything got stuck because there wasn’t any liquid. And it’s very difficult to get things out of the Vitamix since it doesn’t come apart. So I had to resort to using an iced tea spoon to scoop out the mixture and then put it all in my food processor, which instantly blended and chopped to perfection. Vitamix is great, just not for this.

        • — Emilie Richards on October 19, 2017
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  • Is there something that can be used in place of the mayo?

    • — Katlyn on September 23, 2017
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    • Hi Katlyn, I think cream cheese or cottage cheese would be your best bet here. Hope that helps!

      • — Jenn on September 24, 2017
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  • This is a very good recipe however I am the only one that thoroughly enjoyed it. I am still giving it a 5 stars as I believe it warrants it.

    I don’t know if I can freeze what is left as it is too much for one person to consume it every day until it is gone. Can you please advise. Thank you.

    • — Suzanne on September 14, 2017
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    • Hi Suzanne, glad you enjoyed it, but too bad that no one else liked it as much as you! Unfortunately, I don’t think this would freeze well– sorry!

      • — Jenn on September 15, 2017
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  • Creamy whipped feta dip is a winner , I have made it several times.

    • — Ken on September 14, 2017
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  • Love this feta dip! It’s so versatile. I’m making it again today to serve tomorrow with your zucchini fritters. We love the fritters with tzatziki, but I think they’ll also be great with the feta dip.

    • — Linda Grimes on August 26, 2017
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  • Hi Jenn,
    I’m having a Norwex party tomorrow evening. Can this dip be made a day ahead?
    Thanks

    • — Linda Perrin on August 8, 2017
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    • Hi Linda, This dip can definitely be made a day or two ahead of time.

      • — Jenn on August 8, 2017
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  • Delicious! I would suggest waiting to add salt until you’ve tasted the end result. Mine was salty enough.

    • — Elizabeth on July 31, 2017
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  • Quick, super simple and delicious. I like to double the lemon zest, but that’s my personal taste.

    • — Taiya on July 30, 2017
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  • Thank you Jenn, this was amazing. I served it with crudités. Everyone loved it?

    • — Marie on July 25, 2017
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  • I’ve made–and loved–this delicious dip 3 times already– but today it came out SO salty! I checked the package for the feta I bought this time, and realized I purchased a different brand, labeled “imported feta in brine” that must’ve been much saltier than my usual picks. I remedied my mistake (slightly) by adding a good amount of Greek yogurt to the finished dip…Buyer beware! If you buy an unfamiliar brand of feta, try it before you make the same mistake I made! With the “right” kind of feta, this dip is amazing.

    • — I-Rod on July 24, 2017
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  • Creamy and very tasty with all the spices and lemon. I used fresh dill v. dried since I had some on hand. Really good and easy to put together.

    • — Danita on July 23, 2017
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  • This is an awesome dip. Easy as can be. Great marriage of flavours….the family gobbled it up and it will be repeated this weekend. Love your recipes and have shared your website with lots of friends.

    • — Vicki Dale on July 13, 2017
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  • Made this for the 4th and received SO many complements on it- such a hit! Also made the grilled potatoes, which were another hit. Can’t wait to try more of your recipes.

    • — Katie on July 13, 2017
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  • OMG!! The flavors of this spread are like none other. It literally melts in your mouth. Another winner as well as the homemade pita crackers. Thanks once again!

    • — Abbie S on July 11, 2017
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  • Do you think adding frozen chopped spinach (that’s been thawed & wrung dry) would hold up in this recipe?

    • — Laura on July 10, 2017
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    • Yes, I think that’d work – please let me me know how it turns out!

      • — Jenn on July 10, 2017
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  • Just wanted to say how much I have enjoyed your posts about your trip to Israel. Thank you !

    • — Jane Seaders on July 9, 2017
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    • ?

      • — Jenn on July 9, 2017
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  • This is delicious and so easy to make. I doubled the recipe and took it to two BBQs in two days. It was a big hit.

    • — Shanie on July 6, 2017
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  • I made this last night for company, it was a hit! My 8 year old son told me that it was a 10/10!! I have never gone wrong with a recipe from your site!

    • — Leanne on July 6, 2017
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  • Great dip/spread, Jennifer! Flavours are terrific.

    • — JAN MUNRO on July 6, 2017
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  • Dear Jennifer, your recipies never fail me. This past weekend was our Canada Day 150 year celebration and I wanted to try a few new recipes for the occasion. I tried the Morrocan carrot chick pea salad and the whipped feta dip. Both were fabulous as always.
    Thanks for making our Canada Day even better. I have been a fan of your recipes for awhile now and will rush out to buy your cookbook when it comes out!!!

    Cheers, Tammy

    • — Tammy on July 3, 2017
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  • This was OUTSTANDING!!! I substituted Greek yogurt for sour cream, and used za’atar instead of the thyme, dill and oregano, as someone suggested. Thank you for all your wonderful recipes.

    • — Karen on July 3, 2017
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  • Hi Jenn, Congratulations on the amazing rite of passage your family has experienced. I was born and raised in Israel and had gone to visit last October with my parents after 23 years. Since it has been so long, I forgot how amazing the food there tastes. In fact, I went through a culinary re-birth while I was there. I never really cooked much and didn’t even have an interest in cooking, beyond making the occasional salad, but the food was so fresh and amazing that once I came home, I couldn’t go back to what I was eating. I started by making hummus, moved on to the pita bread, and have been cooking pretty much daily since. I am still learning and experimenting but my children and husband have freshly made food now and they don’t call grandma to come and make soup anymore. I can’t go a day without making something and I am always looking for new recipes and flavors. My transformation has been very drastic, a total shock and awe as far as family is concerned. While I haven’t tried this recipe yet, I have tried several of your salads and they were very good. I hope to see more salads, inspired by your trip to Israel. I do want to mention that the best hummus recipe I have come across is from the book Zahav:A World of Israeli Cooking by Michael Solomonov. Making it is a 2 for 1 deal since you get a Tahini sauce and hummus. Hint, leave out the baking soda for a coarser consistency. Every time I make it, I get transported back by my tastebuds. The pita recipe is also super easy to follow and I have made a batch of dough on Sunday and kept it in the fridge, making a fresh pita or two as I wanted it. Hopefully you will have an opportunity to go back there again. Mirit

    • — Mirit on July 3, 2017
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    • Thank you, Mirit! Just ordered Zahav 🙂

      • — Jenn on July 4, 2017
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  • Nice with a good, fruity balsamic vinegar. I like that the feta really is the main character in this, rather than just an addition.

  • Thank you for another absolute winner! I whipped this up in no time and took it with me to a Canada 150 celebration last evening. Everyone loved it! I always get rave reviews when I serve one of your recipes… and this was no exception. Fabulous!!!

    • — LeahN on July 1, 2017
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  • I made this feta dip for our weekly social at our condo complex, and everyone loved it. Someone else brought shrimp with cocktail sauce, and we quickly discovered how delicious the shrimp was when dipped in the whipped feta. Thanks, Jenn, for another winning recipe!

    • — Kate Fitzgerald on June 30, 2017
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  • Jen,
    Just made this dip for company. I am not sure there will be any left for the guests as it might be gone before they arrive. It is outrageous! I have never made a recipe of yours that I would not make again. I love your site and LOVE your recipes; they are easy and taste like you spent hours making them.
    Thank you, and glad you had a great trip, however, glad we have you back to create more great recipes for us!

    • — Lynn Snyder on June 30, 2017
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    • Thank you, Lynn! I am so glad you like the dip :).

      • — Jenn on June 30, 2017
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  • Great recipe and I cannot wait to try this! I am a low carber, and I am wondering why the carbohydrate count is so high in the nutritional analysis? Feta and mayonnaise have no carbs and sour cream would have about 3 carbs for a half cup. It just seems that 2 grams of carbs for 2 Tbsp could be a bit off.

    • — Teresa on June 29, 2017
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    • Hi Teresa, I recalculated and came up with 1g – thanks for pointing that out!

      • — Jenn on June 29, 2017
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  • I don’t care for mayo is there a substitute I can use?

    • — vanessa on June 29, 2017
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    • Hi Vanessa, I promise you can’t taste the mayo but you could try cottage cheese, cream cheese, or half as much olive oil (or some combination of those). I definitely wouldn’t use anything too tangy since the dip is already quite tangy from the feta and sour cream.

      • — Jenn on June 29, 2017
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  • Sounds delish! I’d suggest subbing zatar (mid-East herb blend) for the dill-oregano-thyme & sprinkling with ground sumac before serving. This adds a taste of citrus & a nice purple-red color.
    PS: Mazel tov on the b’nai mitzvahs; sounds like you had a fantastic trip.

    • — Richard Rothenberg on June 29, 2017
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    • You’re instincts are right on, Richard – I definitely had zatar and sumac in mind when developing this recipe. Unfortunately, they’re both a little hard to find but if you have them, they’d work beautifully.

      • — Jenn on June 29, 2017
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      • I have made a friend at the local farmers market. Her Lebanese food is so great. I got some fresh pita with sumac. I can eat anything…that sumac kicked my butt. Liked the taste. Just wanted to get my experience out….

        • — Nellard on June 14, 2018
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  • Recipe sounds delicious. Instead of sprinkling a few toasted sesame seeds on top of the dip, would it work to sprinkle untoasted seeds onto the pita bread prior to baking ? Seems to me that way every portion would have seeds. And what about dusting the pita very lightly with a little cayenne instead of garnishing the dip?

    • — EllieO on June 29, 2017
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    • Yes and yes!

      • — Jenn on June 29, 2017
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  • I halved this recipe because I only had half a block of feta, and…oh, no! I ate it all for lunch! I’m going to have to go out and buy more of everything because it’s that good. I considered not saying a thing and just going with the rest of the things I’m making…but I know I will look like the cat who ate the canary all through dinner, my silly smile will betray me. So, off I go to the store again. Thank you, Ms. Segal, for another gem. I’m starting to look like a good cook thanks to you!

    • — I-Rod on June 29, 2017
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  • Hi Jenn
    Do you think this dip and Ina’s Sun-dried tomato dip could be frozen?

    Both sound like wonderful recipes to bring for a cottage week if I could make ahead.
    Thanks
    Tin

    • — Tina on June 29, 2017
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    • Hi Tina, Unfortunately, I don’t either of those would freeze well– sorry! You could make them a day or two ahead and refrigerate, though.

      • — Jenn on June 29, 2017
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  • Hi Jenn, your family trip sounds amazing!!!! I would like to make this recipe and take it to a friends cottage this weekend. Can I bake the pits chips in the morning before I leave? Or do they need to be baked right before serving?

    • — Joan on June 29, 2017
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    • Hi Joan, Unfortunately I think they’d get stale – I make them so that they are toasted but still a little soft. If you cooked them a little longer until crisp, they might hold up.

      • — Jenn on June 29, 2017
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  • It sounds delicious. My daughter may go for this one!

    My son, the vegan, brought his new lady friend for a visit and I made your Chipotle Lime Corn Salad as a salsa yet again (I add a bit of the lime zest to it). I’ve been asked for the recipe since then as she is going to a BBQ for the Fourth of July and wanted to take the Corn salad to it (I gave her the link to your recipe).

    If this recipe goes over as well as the corn one, it will be wonderful!

    Glad you were able to have such a meaningful and super trip with your family!

    • — Timaree on June 29, 2017
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  • Mazal Tov to both your children. That is wonderful news and your trip sounds amazing too. I have not made this recipe so this is not going to be a review although, I plan to make it and soon. Happy July 4th to you and your dear family. The recipe surely looks like a 5…but will come back and review again after I verify that!

    • — Karen T on June 29, 2017
    • Reply
    • Thank you, Karen!

      • — Jenn on July 4, 2017
      • Reply
  • Hi Jenn,

    Your trip sounds fabulous! Thanks for sharing this recipe. It’s perfect for a 4th of July barbecue. I know you have a Trader Joe’s in your area. Have you ever tried their Israeli feta? It’s the best feta you’ve ever tasted. Very creamy and totally addictive. I’m in Encinitas California, but I think they have the same product everywhere. Happy 4th to you and your family! I’ll be making several of your wonderful recipes this week-end.

    • — Linda Grimes on June 29, 2017
    • Reply
    • I haven’t but I will now. Thanks, Linda!

      • — Jenn on June 29, 2017
      • Reply
  • Hi Jennifer,

    First off, I love your recipes! I don’t think I have ever made anything I wouldn’t make again and again. Your Caesar salad dressing is a staple in my fridge! I am anxious to try your Whipped Feta Dip and wondering what you think of substituting a Greek style yogurt in place of the sour cream?

    Thanks!
    Susan

    • — Susan on June 29, 2017
    • Reply
    • I think that’d work fine, Susan. Please lmk how it turns out – and so glad you’re enjoying the recipes!

      • — Jenn on June 29, 2017
      • Reply

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