Name: Greek Dip
Prep time: 5 min
Total time: 5 min
Ingredients: ⅓ cup crumbled feta cheese; ⅓ cup grated Parmesan cheese; 1 (8 ounce) package cream cheese, softened; 1 tablespoon sun-dried tomato pesto

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.

Greek Dip

feta cheese

Parmesan cheese

(8 ounce) package cream cheese, softened

sun-dried tomato pesto

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.


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.

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.

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.

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!

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.

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 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!

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!

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 taste!

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 FANTASTIC! I served it with both celery and crackers. WONDERFUL! Thank you for sharing.

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

This was a good dip. The feta cheese is a little overpowering, and I love feta cheese.

This dip was so easy to make, I made it for my friend and I when we had a girls movie night. The two of us ate the whole thing. The flavor was outstanding. Thanks for sharing.

i made the Greek dip last night. thanks for the recipe. my family loved it

So incredibly yummy that I'm trying not to eat the whole thing before Bunco tonight.  That's in 2 1/2 hours.  I may have to make another batch. Who would have thought these four simply ingredients would make such an unbelievable dip?

O.K.  but I thought it needed a kick--like hot sauce or cayenne or even diced jalapenos.  I used with bland vegetables:  celery, carrots, cucumber, colored peppers.

looking for a new dip to make for bunco. This is so good, I can't wait to taste after it sit over night.

VERY important....as others have said this is a cheese ball type consistency. I needed a dip, as I was presenting in a bread bowl and wouldn't work if made as is. Another reviewer mentioned adding milk and am I glad I read that! I didn't measure, but added a TON and it turned out great. Tastes good, but I'm sure will be fantastic once it sits overnight. With such powerful individual ingredients I think letting it sit overnight for the flavors to blend is probably pretty important.

Great flavor and an easy quick recicpe. Thanks!

It is delicious! I just added sour cream to soften it up and yasss! It's great.

I used reg pesto because I could not find the sun dried tomato and added some Greek yogurt to make it smoother and now I need to share your recipe . My coworkers loved it.

Not my favorite. Maybe it's the tomato pesto flavor that I didn't like?  I won't be making this one again. Company did eat it...  But the hummus (from this site) went WAY faster.

Greek Dip

Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Cost: $6.83 /serving

Author : CCANDYLLAND

Ingredients

Instructions

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