Feta and Sun-Dried Tomato Dip
Other · Total time : 5 min · 2 servings
Allergens : Milk
Ingredients
For 2 servings
- 2 garlic cloves, finely grated
- 1 tasse (packed) drained oil-packed sun-dried tomatoes (about 8 oz.)
- 1 c. à soupe Calabrian chile paste
- 7 oz feta, crumbled
- 0.6666666666666666 tasse plain whole-milk yogurt
- Crudités and crackers (for serving)
Method
- 1.Blend 2 garlic cloves, finely grated, 1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.), and 1 Tbsp. Calabrian chile paste in a food processor until smooth. Add 7 oz. feta, crumbled, and ⅔ cup plain whole-milk yogurt and blend until combined and smooth. Transfer to a small bowl and serve with crudités and crackers for dipping. Do Ahead: Dip can be made 2 days ahead. Cover and chill.