Herbed Feta Dip Recipes

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

Steps:

• For the dried herb oil: In a small jar or plastic container with a tight-fitting lid, combine the olive oil, bay leaves, oregano, rosemary, and red pepper flakes, then shake well. Season the dried herb oil generously with salt and black pepper. Shake again and let stand at room temperature for 30 minutes before using.
• For the crudites: To prepare the Belgian endive, just slide your pointer finger between each leaf and the core and snap at the base. Try not to break the leaves, though, because they will go brown pretty quickly. Cut the ninja radishes into thin slices. To prepare the romanesco, hold it in a large bowl with the florets facing down. Using a knife, cut off the florets, rotating the head as you cut and letting the pieces fall into the bowl.
• For the whipped feta dip: In a food processor, combine the feta, olive oil, milk, lemon zest, and lemon juice. Puree until very smooth, about 1 minute. Season the dip with white pepper. Scrape into a shallow serving bowl. Drizzle with the Dried Herb Oil or olive oil and serve with the crudites,

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

Steps:

• Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
• Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
• Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.

Steps:

• Preheat oven to 400°. In a small bowl, beat cream cheese, feta cheese, peppers and basil until blended. Transfer to a greased 3-cup baking dish. Bake until bubbly, 25-30 minutes. Serve with baguette slices or chips., Editor's Note: To prepare in a slow cooker, mix ingredients as directed. Pour into a greased 1-1/2-qt. slow cooker; cook, covered, on low until heated through, 2-3 hours.