This Sun-Dried Tomato Feta Dip with cream cheese, fresh thyme, and smoked paprika is a tasty summer appetizer or light meal. Grab some plain crackers or crusty bread (And perhaps a glass of wine), and you will be a happy person.Jump to Recipe
Hello everyone! I hope you are doing well. So am I, thanks for asking!
Our heat wave is now over. It is still quite hot and humid, but I can tolerate it. (Although I wish we had ~20-22 degrees C; that’s my comfortable temperature.) Still, I am not thinking of recipes that require approaching your stove.
Dip and Spread Recipes
That being said, a dip or spread is an excellent summer option! Truth be told, I could easily survive on dips, bread, cheese, vegetables, fruit, and ice cream throughout the summer.
Sun-Dried Tomato Feta Dip
And this Sun-Dried Tomato Feta Dip? You will love it!
It’s creamy, smooth, rich, and savoury. I combined feta with cream cheese for a creamier and smoother texture. I also used a little bit of plain yogurt, to lighten it up. You can definitely skip it, but it will be thicker. Next, you will need well-drained sun-dried tomatoes (Although don’t fully discard the olive oil – it brings the moisture and adds the flavour!) Lastly, fresh and aromatic thyme. Other fresh herbs such as basil or oregano will work, too.
How to Serve and What to Do With Leftovers?
You can serve this dip with bread or crackers of your choice. Just bare in mind the saltiness of the dip itself – you might want to serve it with plain crackers. And if you have any leftovers (Which will stay fresh for up to 4 days), you can use it as a filling for your sandwich, a side dish / sauce (Think of potatoes or a salad) or mix it up in the freshly cooked pasta for the amazing sauce. Sounds great, right?
I hope you like this Sun-Dried Tomato Feta Dip, and you will try it soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Sun-Dried Tomato Feta DipCourse: Appetizers
This Sun-Dried Tomato Feta Dip with cream cheese, fresh thyme, and smoked paprika is a tasty summer appetizer or light meal. Grab some plain crackers or crusty bread (And perhaps a glass of wine), and you will be a happy person.
200-250 gr. feta
1 cup cream cheese
about 1/4 cup plain yogurt or sour cream (optional) – see notes
about 2/3 cup sun-dried tomatoes, drained and chopped
1 – 1 and 1/2 tbsp. oil from sun-dried tomatoes plus more for drizzle
a good pinch of smoked paprika
a small pinch of chipotle powder
1/2 – 1 tbsp. fresh thyme plus more for garnishing
- Combine the feta, cream cheese, most of the tomatoes (Reserve a few for garnishing), and the oil from tomatoes in a food processor or blender and process until smooth. Stir in the thyme, smoked paprika, and chipotle powder. Try and adjust seasoning, if necessary. For the thinner and less rich version, stir in the yogurt or sour cream, until combined.
- Transfer to a serving bowl and garnish, if desired, with a few tomatoes, extra thyme and oil drizzle. Serve right away or refrigerate before serving. The leftovers will stay fresh when refrigerated in a covered container, for up to 4 days. Enjoy!
- Yogurt or sour cream is optional, but it will nicely balance out the saltiness of feta and make the dip thinner and more spreadable.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.