Buckle up kids because we’re ringing in spring with tons of brand new recipes bursting with fresh, beautiful flavors.
Up next? The creamiest roasted garlic feta dip whipped to perfection in your food processor or blender with simple ingredients and topped with all of the fresh herbs you can find. I LOVE serving this dip with my Crispy Parmesan Roasted Potatoes, a plate full of fresh veggies, crackers, and pretzels. Stay tuned tomorrow for another new recipe that just so happens to be the perfect way to enjoy this dip.
Check out a few different ways to make this dip your own, and even more ways to serve it up below! Add it to all of your upcoming spring and summer parties, holidays, brunches, and get-togethers.
Everything you’ll need to make this garlic feta dip
This easy appetizer requires just 5 main ingredients and is SO creamy and delicious. Here’s what you’ll need:
- Garlic: we’re roasting a whole head of garlic, which gets nice and caramelized in the oven.
- Olive oil: you’ll need olive oil for roasting the garlic, blending in the feta dip, and drizzling on top (if you’d like).
- Yogurt: a little Greek yogurt adds a wonderful tangy flavor, creaminess, and protein to the dip. No cream cheese involved like many other feta dips!
- Feta: can’t have feta dip without salty, savory feta!
- Lemon juice: fresh lemon juice adds the perfect amount of brightness to balance the savory flavors.
- Seasonings: don’t forget a little salt and black pepper to bring it all together.
- To garnish: I love topping this dip with fresh herbs like parsley, chives, or fresh dill, plus a sprinkle of red pepper flakes and a drizzle of olive oil.
Try these flavor variations
- Herbed Whipped Garlic Dip: Add 2 tablespoons of a mix of chopped fresh leafy herbs (such as dill, parsley, cilantro or basil) before blending.
- Tahini Whipped Garlic Dip: Add 2 tablespoons tahini to the blender and process until smooth. This is SO good! Top with toasted sesame seeds on top.
How to roast a head of garlic
This creamy feta dip starts with fragrant, savory, roasted garlic. It’s SO easy to do:
- Prep the garlic. Preheat the oven to 400º degrees F. Cut off ¼-½” from the top, or the “stem” end, of a garlic bulb (i.e. not the root) and place it on a piece of tin foil. Drizzle the garlic with a tablespoon of olive oil, then close the tin foil around it.
- Roast it up. Place the foil-wrapped garlic bulb on a small baking sheet and roast for about 40 minutes or until the garlic cloves are soft and lightly golden in color.
- Cool & add to the dip. Let the garlic cool completely, then squeeze the garlic cloves out of the skin and into your food processor to make the feta dip.
Our favorite ways to enjoy this garlic feta dip
- Dip fresh vegetables, pretzels, pita bread or pita chips, naan, or crackers (like these homemade paleo crackers).
- Use it as a sandwich spread or even a salad dressing on a salad like this one!
- Drizzle it on roasted veggies or a beautiful sheet pan meal like this one, or even toss it with pasta for a delicious roasted garlic pasta sauce.
- Add it to a platter and top with these incredible Crispy Parmesan Roasted Potatoes
Tip for serving a crowd
The roasted garlic feta dip serves 4-6 people as written, but feel free to double it to serve more!
Make this dip ahead of time
Feel free to make this garlic feta dip a few days ahead of time and store it in an airtight container in the refrigerator. I would wait to garnish it with fresh herbs until you’re ready to serve it.
How to store this garlic feta dip
Store any leftover feta dip in an airtight container in the refrigerator for up to 3-4 days. Give it a good mix before enjoying it from the fridge!
More dip recipes you’ll love
- Garlic White Bean Basil Hummus
- Whipped Feta Yogurt Dip with Hot Honey, Basil & Toasted Almonds
- High Protein Sour Cream & Onion Dip
- Garlic Olive Oil Dip
- Hot Honey & Basil Pepperoni Pizza Dip
Get all of my dip recipes here,
I hope you love this roasted garlic feta dip recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Roasted Garlic Whipped Feta Dip
Ingredients
- For the roasted garlic:
- 1 head of garlic
- 1 tablespoon extra-virgin olive oil
- For the whipped feta yogurt:
- ¾-1 cup plain Greek yogurt (2% or whole milk preferred!)
- 4 ounces feta, crumbled
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Freshly ground salt and pepper, to taste
- To garnish:
- Extra-virgin olive oil
- 1 -2 tablespoons fresh chopped leafy herbs, such as parsley, chives or dill
- Red pepper flakes, optional
Instructions
- Preheat the oven to 400 degrees F.
- For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on a small sheet pan. Roast in the oven for 40 minutes until very fragrant. Allow garlic to cool for 5 minutes before removing foil.
- Make the whipped feta yogurt dip: allow the garlic to cool enough to the touch, then simply use your fingers to squeeze the roasted garlic from the skin and add it directly to a high powered blender or food processor. Then add in yogurt, feta, olive oil, and lemon juice. Process until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process/blend once more.
- Add to a shallow bowl that’s great for dipping then drizzle a bit of olive oil on top. Garnish with a little fresh chopped leafy herbs – whatever you have on hand is great! This is a perfect pairing with my parmesan roasted potatoes, but also lovely as a dip with chips, crostini or veggies, or as a spread on sandwiches, served with roasted chicken, or even under a bed of roasted veggies! Totally up to you.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Can I freeze this for later use?
Hmm I don’t think the texture will hold up well when it thaws!
This was a hit. Everyone loved it.
So happy to hear that!