Garlic Feta Dip

    5 min

    For serious garlic lovers! Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Very addictive. Serve with toasted pitta and raw vegetables.

    142 people made this

    Serves: 8 

    • 1 (200g) pack feta cheese
    • 1/2 (284ml) pot soured cream
    • 1/2 (150g) tub low fat natural yoghurt
    • 2 cloves garlic, peeled
    • 1/4 teaspoon freshly ground black pepper

    Prep:5min  ›  Ready in:5min 

    1. Combine the feta cheese, soured cream, yoghurt and garlic in a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with pepper.

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    Reviews in English (115)


     -  03 Jan 2011


    made this for my christmas eve party...everyone loved it and asked for recipe..its quite strong tasting but if you love feta you'll love it. would make again after all the rave reviews it received.thanks  -  04 Jan 2010


    This is the type of tzatiki that I get in resuarants. I have tried the other recipes, and even thought they are more authentic, they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta, if you can find it. I get it at a cheese speciality shop, its a little creamier, and cheaper. I also add two cubes of frozen dill weed, available at most grocery stores. The first time I made this I used 8 cloves of garlic, after all I have a very high threshold. That was tooooo much, even for me, although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste, as does letting it sit overnight. I started with the "pulsing" mode in the processor, but I like the smooth texture, so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo, and I don't care about authenticity.  -  18 Apr 2005  (Review from Allrecipes US | Canada)