Here is my favorite sun dried tomato and feta dip recipe, with creamy feta cheese, tangy sun dried tomatoes, fresh herbs, and a touch of garlic that brings everything together.

This dip is always the first thing to disappear at our family gatherings. I usually make a double batch because my kids and their friends can’t stop eating it with crackers and pita chips. Sometimes I catch myself sneaking spoonfuls straight from the bowl!

Why You’ll Love This Sun Dried Tomato and Feta Dip

Quick and easy – This dip comes together in just 10-15 minutes with minimal prep work, making it perfect for last-minute entertaining or when you need an appetizer fast.
Simple ingredients – With just a handful of pantry staples like feta, Greek yogurt, and sun dried tomatoes, you probably already have most of what you need to make this.
Crowd-pleasing flavor – The tangy feta combined with rich sun dried tomatoes creates a Mediterranean-inspired dip that’s both creamy and packed with bold flavors everyone will love.
Perfect for entertaining – Whether you’re hosting a party or need something for a potluck, this dip pairs beautifully with pita, crackers, or fresh vegetables and always disappears quickly.

What Kind of Feta Cheese Should I Use?

For this dip, you’ll want to use block feta rather than the pre-crumbled stuff – it has a creamier texture and blends much better when you’re mixing everything together. Greek or Bulgarian feta works great, and both have that tangy, salty flavor that makes this dip so good. If you can find feta packed in brine, that’s even better since it tends to be softer and easier to work with. Just make sure to drain it well before using, and don’t worry if it seems a bit salty at first – the Greek yogurt will help balance everything out perfectly.

Options for Substitutions

This Mediterranean-inspired dip is pretty forgiving when it comes to swaps:

Feta cheese: If you’re not a fan of feta’s tangy bite, try goat cheese for a milder flavor or ricotta for something creamier. You can even use cream cheese, though you might want to add a squeeze of lemon juice to brighten it up.
Greek yogurt: Regular plain yogurt works fine, or you can use sour cream for a richer dip. Just drain regular yogurt for 30 minutes if it seems too watery.
Sundried tomatoes and oil: Fresh cherry tomatoes work in a pinch – just roast them with olive oil first to concentrate the flavor. You can also use jarred roasted red peppers for a different twist, using olive oil instead of the sundried tomato oil.
Garlic: Fresh garlic is best here, but you can use 1/4 teaspoon garlic powder if that’s what you have. Roasted garlic also makes a nice, mellow substitute.
Serving options: Beyond pita and crackers, this dip tastes great with cucumber slices, bell pepper strips, or even as a spread on sandwiches and wraps.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dip is using low-quality or overly salty feta cheese, which can overpower the other flavors – look for a good Greek or Bulgarian feta that’s creamy and tangy rather than crumbly and harsh.

Another common error is not draining the sundried tomatoes properly before chopping them, which can make your dip too oily and thin instead of thick and spreadable.

To get the smoothest texture, make sure your feta cheese is at room temperature before blending, and pulse the mixture rather than running the food processor continuously to avoid over-processing into a completely smooth paste.

Finally, always taste and adjust the seasoning at the end since feta can vary in saltiness, and remember that the flavors will develop even more if you let the dip sit for 30 minutes before serving.

What to Serve With Sun Dried Tomato and Feta Dip?

This creamy, tangy dip is perfect for spreading on warm pita bread or toasted baguette slices – the crispy texture is a great contrast to the smooth dip. Fresh vegetables like cucumber slices, bell pepper strips, and cherry tomatoes work really well for dipping, especially if you’re looking for something lighter. I love serving this at parties with a mix of crackers, from simple water crackers to more robust options like pita chips or even some good sourdough toast points. For a Mediterranean-style spread, pair it with olives, grapes, and some cured meats for a complete appetizer board that everyone will love.

Storage Instructions

Keep Fresh: This dip actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Store it covered in the refrigerator for up to 5 days. I like to drizzle a little extra sundried tomato oil on top before serving to keep it looking fresh.

Make Ahead: This is one of those perfect make-ahead appetizers that saves you time when entertaining. You can whip it up to 2 days before your party and just keep it chilled until you’re ready to serve. Just give it a good stir and maybe add a fresh drizzle of oil before putting it out with your crackers and veggies.

Serve: Let the dip sit at room temperature for about 15-20 minutes before serving so it’s not too cold and stiff. If it seems a bit thick after being in the fridge, just stir in a tablespoon of the sundried tomato oil to loosen it up and bring back that creamy texture.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1000-1100
Protein: 35-40 g
Fat: 80-90 g
Carbohydrates: 25-30 g

Ingredients

8 oz feta cheese
1/2 cup plain greek yogurt
2 tbsp oil from sundried tomatoes in a jar, plus more for garnish
1 garlic clove
4 oz sundried tomatoes, chopped
Kosher salt, to taste
Black pepper, to taste
Pita, toasted bread, crackers or fresh vegetables for serving

Step 1: Blend the Feta Mixture

8 oz feta cheese
1/2 cup plain Greek yogurt
1 garlic clove
kosher salt, to taste
black pepper, to taste
2 tbsp oil from sundried tomatoes in a jar

Add the feta cheese, Greek yogurt, garlic clove, kosher salt, and black pepper to a food processor.

Blend on high speed, and while blending, slowly drizzle in the 2 tablespoons of oil from sundried tomatoes through the processor opening.

Continue to blend for 1-2 minutes, or until the mixture is completely smooth and whipped.

I like to taste as I go, adjusting the salt and pepper to get just the right balance.

Step 2: Fold in Sundried Tomatoes and Garnish

whipped feta mixture from Step 1
4 oz sundried tomatoes, chopped
additional oil from sundried tomatoes in a jar, for garnish

Transfer the whipped feta mixture from Step 1 to a medium bowl.

Gently fold in the chopped sundried tomatoes until evenly distributed.

Use the back of a spoon to create pretty swoops on the surface of the dip, then drizzle a bit more of the oil from the sundried tomatoes over the top for a glossy finish and extra flavor.

Step 3: Serve the Whipped Feta Dip

pita, toasted bread, crackers or fresh vegetables for serving

Serve the finished whipped feta dip with your choice of pita, toasted bread, crackers, or fresh vegetables for dipping.

For best presentation, I recommend serving it chilled and in a shallow bowl to showcase those beautiful oil-filled swoops.