Ingredients
Scale
- 2 whole heads of garlic
- 8 ounces feta cheese (preferably a block in brine)
- 1/2 cup plain Greek yogurt (full fat recommended)
- 3 tablespoons extra virgin olive oil (plus more for roasting)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey (optional)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh thyme or oregano leaves
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off each garlic head to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap the foil tightly and roast for 35 to 40 minutes until the cloves are soft and golden brown. Let them cool before squeezing the garlic out of the skins.
- Crumble the feta cheese into a food processor. Pulse a few times to break it down into smaller bits. Adding the feta first ensures that the final dip doesn’t have large, unmixed chunks of cheese.
- Add the roasted garlic cloves, Greek yogurt, olive oil, lemon juice, and honey to the food processor. Process on high for 1 to 2 minutes. Stop and scrape down the sides of the bowl as needed. Continue blending until the mixture is completely smooth and airy.
- Taste the dip and add black pepper or additional lemon juice if needed. Feta is naturally salty, so you likely won’t need extra salt. Transfer the dip to a serving bowl. Use a spoon to create a swirl on top, then drizzle with a little more olive oil and sprinkle with red pepper flakes and fresh herbs.
- Cook Time: 50 minutes
- Diet: Gluten-Free