Greek Dip Recipe -
Greek Dip Recipe
  • READY IN 5 mins

Greek Dip

Recipe by  

"This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night."

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Ingredients Edit and Save

Original recipe makes 1 3/4 cups Change Servings
  • PREP

    5 mins

    5 mins


  1. Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2011

I took another reviewer's suggestion and added what I had left of a small jar of artichoke hearts hanging out in the fridge. I just made sure to drain them and pat them dry. I made no other changes. This. Is. CRACK. No, really. I can't get enough. I've been spreading it on sliced cucumbers and carrot chips and I can't seem to stop. Dangerous dip.

Most Helpful Critical Review
Sep 20, 2010

This was good, but not exceptional - it definitely come out more like a cheese ball than a dip


22 Ratings

Sep 14, 2010

I made this as an emergency appetizer for book club and it was a big hit. I used about a half cup of feta because I love it and also added a little mayonnaise because my favorite store bought version has a slight mayo taste. To avoid a trip to the store for sun dried tomato pesto, I attempted to make it myself. Based on another recipe from this site, I added two sun dried tomatoes (in oil), a few fresh basil leaves, a splash of balsamic vinegar, and about a half teaspoon of garlic paste. Finally, I added a splash of fat free half and half to thin it out a bit as it was very thick with the added feta. I will definitely make this again and not feel as guilty as when I eat the store bought kind.

Aug 02, 2010

Quick and easy recipe that is great served with crackers, warm pita bread, or veggies (for crackers I recommend a wheat or multigrain cracker to balance the flavor). I used 1/3 less fat cream cheese and added an additional half tablespoon of the sun-dried tomato pesto.

Oct 24, 2011

First of all, I brought this dip to a bachelorette party and it was a HUGE success. That being said I did make a few changes. I couldn't find sun-dried tomato pesto, so I just used regular. I also threw about 3-4 maritnated artichoke pieces into the food processor as well when blending. Beyond that I agreed with another reviewer that made as directed the dip comes out almost more like a cheese log consistency, which would hold up fine to cut veggies but was a little too thick for the pita and bagel chips I had. So I added about 1/4 c each lite sour cream and fat free creamer. This made it more dip like and absolutely addictive. I loved this and so did my company. I gave 4 stars since as is the recipe was too thick in my opinion but the flavor was spot on!

May 21, 2010

Very good dip! I used lite cream cheese and reduced-fat feta with great results. I refrigerated overnight and then served with crackers and veggies.

Dec 11, 2011

Tastes great, calling it a "dip" is a stretch though, it's very thick! Thinned it out with some milk and added chopped artichokes. Yummy!

Sep 03, 2011

I made this and let it sit overnight. I did double the recipe, as I was making it for a crowd. My mistake was to use the grated parm in the green was pretty overpowering, and not in a good way. The other flavors are nice, but I should have used a better quality parmesan, and will do so next time. Served with parmesan-basil wheat thins. Thanks for sharing!


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  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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