Whipped Basil-Garlic-Feta Dip

Adapted from 


  • 8 oz feta crumbles or block feta
  • 8 oz cream cheese, softened
  • 1/2 cup basil leaves, tightly packed
  • 1-2 cloves garlic
  • 1 tbsp lemon juice, or cider vinegar, or wine
  • salt & pepper to taste
  • raw veggies for dipping: kohlrabi, cukes, carrots


  1. If using a block of feta, first place it in the food processor and pulse to crumble. Next add the cream cheese, basil, and garlic and process on high for 1 minute or until creamy and smooth.

  2. Add lemon juice, salt and pepper and combine for a few more seconds until nice and smooth.

  3. Remove from processor bowl and place in an air-tight container in the fridge. Refrigerate at least 1 hour, but the longer the better (overnight if possible before a party). The dip is best at room temperature, so remove from fridge a bit before serving.

  4. Serve with raw vegetable slices, baguette slices, crackers, pretzels, or whatever you prefer- Enjoy!