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YOU GUYS, meet your new way to obsess over feta cheese…Lemon Feta Dip with Garlic Tomato Vinaigrette.
Yep, feta cheese dip with a pan roasted garlic and burst tomato vinaigrette…plus fresh dill!
YUMM…times like five.
I mean, really? I think the title here pretty much sums up this recipe. How could feta cheese with lemon, garlic, tomatoes and olive oil not be incredible? It’s one of those flavors combos that’s just too good to ever tire of. You know?
Plus, where there is toasted bread and cheese involved, I am always, always game.
So here’s the deal. I was a little behind last week when Lynd’s and Abby (aka my go-to recipe advisers) rolled on up into my kitchen. I put them right to work and had them help me with some summer recipe development. Of course the first thing they honed in on was the cheese.
DUH. <–they are totally my kind of people.
I think one of the very first recipe requests was a lemony feta dip. Lyndsie asked if I had ever done a simple feta dip, and I said nope. At first I was hesitant to do yet another cheese appetizer (because I have one coming up on Monday…and I’m pretty excited about it too), but after about .10 seconds of Lynd’s trying to talk me into it, I was sold.
You just can never have too many easy, cheesy dips in your back pocket…especially for summer entertaining.
So today we’re talkin’ lemon feta dip!
As I already hinted earlier, this dip is so easy. It’s really not even an actual dip, more like another way to serve up crumbled feta. But no matter how you look at this recipe, it is so delicious! But then I say that about all my cheesy recipes….
Anyway, for practical purposes I’m going to stick to calling this a dip…and here’s how this dip comes together.
Start by making the vinaigrette. I’m really into herb oils and vinaigrettes at the moment, and this garlicy one is high on my list. You’ll need high quality extra virgin olive oil, cherry tomatoes, garlic, crushed red pepper flakes, and the rind of one lemon. Simmer the mix on the stove until the tomatoes burst, the garlic is caramelized and fragrant, and the lemon has fried. <— um I could eat just that with bread and be a very happy person. Just sayin’…it’s delish.
BUT of course it is just soooo much better with feta!
So crumble the feta into a bowl, drizzle with the warm vinaigrette, and top with fresh dill and chives.
Done and DONE.
So fast, so simple, and so good.
I like to serve this dip with grilled pita, or a crusty bread for scooping. But if you’re more of a veggie dipper kind of person, I think zucchini, carrots and cucumbers would all be delicious. Maybe even get creative and use massaged kale or red leaf lettuce? All would be really great!
If you’re wanting to make this for a party, the vinaigrette can be made a few days ahead and kept in the fridge. Just bring it back to room temperature before serving.
Also, if you happen to have a lot of cherry tomatoes on hand, I recommend doubling the vinaigrette and saving half for salads, pastas or simply for dipping bread into. It’s honestly so yummy!
Double also, if you wanted to make this for a Tuesday lunch…with a rather large side of pita chips, I would totally understand that. The arugula on top makes this kind of like a salad anyway. <–you gotta kind of love the way my mind rationalizes things, right?
Yes, yes, yes!
Lemon Feta Dip with Garlic Tomato Vinaigrette
Ingredients
- 1/3 cup extra virgin olive oil
- 1 1/2 cups small cherry tomatoes
- 3 cloves garlic, smashed
- 1 teaspoon crushed red pepper flakes, or to taste
- the rind from 1 lemon, thinly sliced
- 1 tablespoon fresh oregano leaves
- pinch of flaky sea salt and pepper
- 8 ounces feta cheese, finely crumbled
- 1 tablespoon fresh dill, roughly chopped
- 1 tablespoon fresh chives, chopped
- fresh arugula for serving
- toast, bread or pita for serving
Instructions
- 1. Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat and let cool slightly.3. Crumble the feta into a serving bowl. Drizzle the tomatoes and oil over the feta. Top with fresh dill, chives, and arugula. Serve with bread or pita for scooping. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
It’s for sure a lemon feta dip lunch kind of day. Mwahahaha.
Seriously yum – I could live on this dip all summer long!
So happy you’re loving it!
this looks delicious! and i love the style of your photos! <3
Thank you!!
Omnomnomnom, this looks absolutely amazing, I am head over heals about this recipe. I can imagine to stuff myself with the delicious cheese “dip” all day long. And I NEED that tomato vinaigrette like right now!!
Thanks for sharing and have a wonderful day!
||Jar||
Thank you so so much! I hope you love this!
Already made this, amazing!!
So glad you think so! Thank you Kamryn!
um HAI lyndsie, thank you for this!!! =) going to try this over the weekend – loving the simplicity for summer gatherings! (oh & i wish i could make this today for lunch because the arugula TOTALLY makes it a salad…i am with you on that one! :D)
I hope you love it Jess! Thank you!
Sounds delicious! But I don’t see how much feta cheese you used in this recipe.
Thanks so much, Dawn! It’s 8 ounces of feta and the recipe is all fixed. So sorry about that! Let me know if you have questions. Hope you love this recipe! ?
Sounds so yummy!
Thank you Lindsay!
This looks amazing. I’ll take feta anyway I can get it. And yes, how much feta? I don’t see it in the ingredient list.
Thanks Julie! It’s 8 ounces of feta and the recipe is all fixed. So sorry about that! Let me know if you have questions. Hope you love this recipe! ?
Looks great, cheeses must get warm from hot oil and tomatoes. How much feta would you suggest using?
Hey Lori! Let the oil cool slightly before pouring it over the feta, but yes it does warm the cheese a bit which is delish! It’s 8 ounces of feta and the recipe is all fixed. So sorry about that! Let me know if you have questions. Hope you love this recipe! ?
Looks fabulous and easy! I’m going to make it this weekend for a party…..But how much feta??
Hi Nancy! It’s 8 ounces of feta and the recipe is all fixed. So sorry about that! Let me know if you have questions. Hope you love this recipe! ?
Looks amazing! I have a dumb question though; how do I get the rind off of the lemon? Is there a technique you use?
I can’t wait to try this!
Hi! Not a dumb question at all. I just take a sharp knife and go along the outside of the lemon. I remove only the yellow part and try to not use any of the white pith as it can be bitter. Here is a great how-to (I use the the last option). Let me know if you have questions. Hope you love this recipe!
http://www.wikihow.com/Zest-a-Lemon
Ah yum, I’m already crazy for feta, but this is taking it to a whole new level!!
https://bloglairdutemps.blogspot.pt/
Glad you like it! Thanks Ruth!
Wow, this is something I will have to definitely try this summer. Thank you very much, Tieghan, for sharing the recipe. It looks gorgeous. I love feta and I love tomatoes 🙂
I only have a question on how much feta did you use? I couldn´t find it in the ingredients´ list. Thank you.
Love from Europe,
Hana
Hey Hana,
Thank you so much!! It’s 8 ounces of feta and the recipe is all fixed. So sorry about that! Let me know if you have questions. Hope you love this recipe! 🙂
Cheese is my best friend and no matter how is done. The final result always is good. I find this recipe unique, I never thought to add vinaigrette to a cheesy dip. Genius idea!
Agreed you can never go wrong with cheese haha! Glad you like this recipe, Carlos! Thanks!
Lyndsie is my new favourite, I love feta, so I’m thrilled you posted this dip, cannot wait to make it 🙂
Rebecca
xx
http://www.peppermintdolly.com
Awh so glad you are enjoying this recipe! I hope you love it! Thanks Rebecca!