Greek Dip

Greek Dip

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CCANDYLLAND 0

"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

5 m servings 76 cals
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Original recipe yields 14 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  • Prep

  • Ready In

  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.

Reviews

19
  1. 22 Ratings

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Most helpful positive review

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 chan...

Most helpful critical review

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

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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 chan...

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 v...

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 ch...

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 al...

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.

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!

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 container...it was pretty overpowering, and not ...

I made this for an appetizer on Thanksgiving to hold off the starving pilgrims while I waited for my turkey to finish. They absolutely loved it! I followed the recipe to the t and it was FANTAS...

This recipe is great! So fast and so easy! I actually added an extra tablespoon of the sun-driend tomato pesto. One tablespoon is a great starter and it is easy to add more depending on your ...

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