Irresistible 10-Minute Feta and Sun Dried Tomato Dip Recipe

Jump to Recipe

Let me tell you about the little miracle that saved my last dinner party – my feta and sun dried tomato dip. I was scrambling for something quick yet impressive when I remembered this creamy, tangy crowd-pleaser. The moment that first cracker dipped in, I knew we had a winner. The salty feta plays perfectly with those sweet, chewy sun-dried tomatoes, creating this addictive flavor that makes people keep coming back for “just one more” bite (we all know how that goes).

What I love most is how versatile it is. One minute it’s elevating my sad weekday veggies, the next it’s the star of my holiday spread. Last summer, I brought it to a potluck in an unmarked container just to see what would happen – within 15 minutes, three people had asked for the recipe. That’s when you know you’ve got something special. The best part? It comes together in about 10 minutes flat, leaving you more time to actually enjoy your own party.

Why You’ll Love This Feta and Sun Dried Tomato Dip

This dip is my secret weapon for so many reasons:

Lightning fast – You’ll have it ready before your guests finish their first drink
No cooking needed – Just toss everything in the food processor and pulse
That addictive flavor – The salty feta and sweet tomatoes create magic together
Crowd-pleaser – I’ve never brought leftovers home from a party
Versatile – Equally happy on a fancy charcuterie board or with Tuesday night pita chips

Trust me, once you try this feta and sun dried tomato dip, you’ll understand why it’s always the first empty dish at my gatherings.

Ingredients for Feta and Sun Dried Tomato Dip

Here’s the simple lineup that makes this dip so magical – I promise you probably have half these things in your fridge right now:

200g feta cheese – I prefer the block kind in brine for maximum creaminess
100g sun-dried tomatoes (drained) – The ones packed in oil give the best flavor
2 tbsp olive oil – Use the good stuff here, it really shines through
1 clove garlic (minced) – Because everything’s better with garlic
2 tbsp Greek yogurt – The secret weapon for perfect texture
1 tsp dried oregano – That little herbal kick makes all the difference
Black pepper to taste – I’m generous with this for some warmth

See? Nothing fancy – just honest ingredients that work beautifully together.

How to Make Feta and Sun Dried Tomato Dip

Okay, here’s where the magic happens – and I promise, it’s so easy you’ll laugh. Just follow these simple steps and you’ll have the creamiest, tangiest feta and sun dried tomato dip ready in no time:

Prep your ingredients: Crumble the feta (no need to be perfect, the food processor will handle it), drain those gorgeous sun-dried tomatoes, and mince your garlic. I like to let the garlic sit for 5 minutes after mincing – something about it makes the flavor even better.
Blitz it all together: Toss everything except the oregano and pepper into your food processor. Now, here’s my trick – pulse 5 times first before letting it run. This prevents that awkward moment when one big tomato chunk refuses to blend.
Find your perfect texture: Let the processor run until smooth, about 30 seconds. Peek in – if it looks too thick (it happens!), add another tablespoon of olive oil or yogurt and pulse again. You want it creamy but still able to cling to a cracker.
Season and chill: Add the oregano and a few good cracks of black pepper, then pulse just 2-3 times to mix. Transfer to your prettiest bowl and this is important – let it chill for at least 30 minutes. I know it’s tempting to dive right in, but trust me, those flavors need time to become best friends.

That’s it! You’ve just made the most addictive dip that’ll have everyone asking for your secret. Pro tip: if you’re feeling fancy, drizzle a little extra olive oil on top and sprinkle with fresh herbs before serving – makes it look like you came straight from a Mediterranean bistro.

Tips for the Perfect Feta and Sun Dried Tomato Dip

After making this dip more times than I can count, here are my can’t-live-without tips:

Texture troubles? Too thick? Add yogurt. Too thin? More feta. Easy fixes!
Spice it up with a pinch of chili flakes if you like a little heat – my brother insists on this version.
Room temp ingredients blend smoother – take the feta out 30 minutes early.
Double batch alert: This stuff disappears fast, so I always make extra.

Remember, the best feta and sun dried tomato dip is the one that makes your taste buds happy!

Serving Suggestions for Feta and Sun Dried Tomato Dip

Oh, the possibilities with this dip! My favorite way to serve it is with warm pita wedges – the soft bread soaks up all that creamy feta and sun dried tomato goodness. But don’t stop there! It’s equally amazing with:

Crispy baguette slices (toasted if you’re feeling fancy)
Fresh veggies like cucumber, bell peppers, and carrots
Your favorite crackers – I’m partial to rosemary sea salt ones
As a sandwich spread (trust me, life-changing)

Honestly, I’ve caught myself eating this feta and sun dried tomato dip straight from the spoon more times than I’d like to admit. No judgment here!

Storage and Reheating Instructions

If by some miracle you have leftovers (it happens!), just pop your feta and sun dried tomato dip in an airtight container. It’ll keep happily in the fridge for up to 3 days. No reheating needed – this dip tastes best cold!

Nutritional Information for Feta and Sun Dried Tomato Dip

Here’s the scoop on what’s in each delicious serving (about 1/4 of the recipe):

Calories: 180
Fat: 14g (6g saturated)
Protein: 6g
Carbs: 8g (with 1g fiber)
Sugar: 4g
Sodium: 480mg

Keep in mind – these numbers might dance around a bit depending on your exact ingredients. That block of feta you used? Maybe it was saltier than mine. Those sun-dried tomatoes? Possibly packed in extra olive oil. But hey, we’re making dip here, not solving algebra!

FAQ About Feta and Sun Dried Tomato Dip

I’ve gotten so many questions about this dip over the years – here are the ones that pop up most often:

Can I use fresh tomatoes instead of sun-dried?
Oh honey, no – and here’s why. Sun-dried tomatoes have that intense, concentrated sweetness that makes this dip special. Fresh tomatoes would just make it watery and sad. In a pinch? Try roasting cherry tomatoes first to concentrate their flavor.

How long does this dip actually last in the fridge?
About 3 days in an airtight container – but let’s be real, it’s never lasted that long in my house! The garlic gets stronger over time, which I actually love. Just give it a quick stir before serving.

Can I make this dairy-free?
You can try vegan feta, but the texture won’t be quite the same. For the closest match, use a firm tofu-based version and add extra olive oil for creaminess. It won’t be identical, but still tasty!

Help! My dip turned out too salty – what now?
Easy fix! Add a squeeze of lemon juice to balance it out, or blend in extra yogurt. Next time, taste your feta first – some brands are saltier than others.