Mediterranean Feta Dip

When you grow up in the dairy state of Wisconsin your life pretty much revolves around cheese. Cheese curds are a regular occurrence on restaurant menus, there are cheese shops all along the highway and there are hundreds of items featured at our state fair each year that feature cheese as the main ingredient. I have my favorites when it comes to cheese including sharp cheddar, fresh mozzarella and of course, feta, and often look for ways to share my love of cheese with friends and you can often find me serving up my famous Mediterranean Feta Dip at parties.


In addition to being a cheese lover I’m also obsessed with Mediterranean food. Who doesn’t love a good gyro loaded with tzatziki sauce? Okay, now I’m making myself hungry! I put all my favorite Mediterranean flavors into this dip including sun-dried tomatoes, fresh basil and of course, feta cheese. I used two packages of Simply Artisan Reserve Feta Cheese Crumbles to make this dip and I’m not even sorry! You’ll love the salty, tart flavor this cheese adds to the dip.


I like to make this dip the day before I plan to serve it or bring it to a gathering so that all the flavors can melt together. You can serve this up with pita chips or I found some delicious naan chips at my local grocery store. I also recommend trying it with fresh, warm pita bread. I included an entire jalapeno in the dip but you can cut back if you want less spice. You can also remove all the seeds before you dice it up to take down the heat a bit. No matter how you serve this dip it will quickly become a summer favorite and your friends will be asking for the recipe!


What are some of your favorite cheesy foods? How about cheesy dips? 

Mediterranean Feta Dip

Serves 6 | Finish in 10 minutes

No matter how you serve this dip it will quickly become a summer favorite and your friends will be asking for the recipe!


2 4 oz. packages Simply Artisan Reserve Feta Cheese Crumbles

3 ounces cream cheese, softened

1 teaspoon + 2 tablespoons olive oil

1 teaspoon honey

1 Persian cucumber, chopped (about ½ cup)

1 jalapeno, chopped

¾ cup sun-dried tomatoes

8-10 fresh basil leaves

1 ½ teaspoon chives, chopped


Combine the feta cheese, cream cheese, 1 teaspoon olive oil and honey in the bowl of a food processor and pulse to combine.

Add in the remaining ingredients and pulse 6-7 times to mix all ingredients together. Transfer the dip to a bowl and refrigerate overnight.

Serve dip with pita chips or fresh, warm pita bread.

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