Best Sun Dried Tomato and Feta Dip

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!

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

For the dip:

• 8 oz feta cheese (crumbled, room temperature for easier blending)
• 2 tbsp oil from sun-dried tomatoes
• kosher salt, to taste
• 1/2 cup plain Greek yogurt (I use Fage for creaminess)
• 4 oz chopped sun-dried tomatoes (packed in oil preferred)
• black pepper, to taste (freshly ground for better flavor)
• 1 garlic clove (freshly minced)

For serving:

• crackers (I like Pipers cheddar)
• fresh vegetables (cucumber, bell peppers, tomatoes)
• oil from sun-dried tomatoes, for garnish (drizzle on top for richness)
• toasted bread (or any crusty bread)
• pita (warmed and cut into triangles)

Step 1: Prepare Ingredients and Blend the Base

• 8 oz feta cheese, crumbled
• 1/2 cup plain Greek yogurt
• 1 garlic clove, freshly minced
• kosher salt, to taste
• black pepper, freshly ground, to taste

Ensure your feta cheese is at room temperature for smooth blending—cold feta will be harder to process.

Mince your garlic clove finely and have it ready.

Add the crumbled feta, Greek yogurt, minced garlic, a pinch of kosher salt, and freshly ground black pepper to a food processor.

Blend for about 1 minute until the mixture begins to come together and becomes creamy.

Step 2: Emulsify with Sun-Dried Tomato Oil and Achieve Smooth Texture

• blended base from Step 1
• 2 tbsp oil from sun-dried tomatoes

While the food processor is running, slowly drizzle in 2 tablespoons of oil from the sun-dried tomatoes.

This gradual addition helps emulsify the mixture and creates a silky, luxurious texture.

Continue blending for another 1-2 minutes until the dip is completely smooth and no lumps of feta remain.

I like to taste at this point and adjust seasoning if needed—the dip should taste bold and garlicky.

Step 3: Fold in Sun-Dried Tomatoes and Finish

• blended mixture from Step 2
• 4 oz chopped sun-dried tomatoes
• oil from sun-dried tomatoes, for garnish

Transfer the smooth dip from the food processor to a serving bowl.

Gently fold in the 4 ounces of chopped sun-dried tomatoes (use ones packed in oil for the best flavor and texture).

Folding rather than blending keeps some texture and visible tomato pieces in the dip, which makes it more appealing.

Drizzle a generous amount of additional oil from the sun-dried tomatoes over the top for richness and visual appeal.

Step 4: Prepare Serving Components and Serve

• sun-dried tomato and feta dip from Step 3
• pita, warmed and cut into triangles
• toasted bread
• crackers
• fresh vegetables

Warm your pita bread and cut it into triangles for easy dipping.

Arrange your serving platter with the dip in the center and surround it with warm pita triangles, toasted crusty bread, your favorite crackers (I like Pipers cheddar for a savory contrast), and fresh vegetables like cucumber slices, bell pepper strips, and tomato wedges.

Serve immediately while the pita is still warm.