Feta Basil Dip

So this was pretty much delicious.  And ridiculously easy.  I made this as a dip for apps before dinner with my Mom, and we all gave it two thumbs up.  Found this on a Buzzfeed listing of best dips, of all places, and it came from a blog called Domestic Superhero.  This would be great to bring to a picnic, and it’s best if you can let it chill overnight, but a couple of hours would do.  Serve it at room temperature.


  • 8 oz of feta crumbles or block of feta
  • 8oz of cream cheese, softened
  • 1/2 cup tightly packed basil leaves, rinsed and dried (I used a little bit less because our basil is a bit bitter)
  • 1 clove of garlic
  • 1 Tbsp white wine 
  • salt and pepper to taste

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.

Add wine, salt and pepper and combine for a few more seconds until nice and smooth.

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).

Serve with toasted baguette slices, vegetable slices, pita chips, anything you like.  It is a thick dip though, so something sturdy would be best.


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