I usually refer to this deliciousness as feta dip because most people have never heard of chevre. Whatever you call it, this bold and tasty Greek-inspired dip is a wonderful first course, side dish, or afternoon snack. I often bring it to share with other moms at playdates and it is particularly prized by my daughter, who, when she was younger referred to it as “chef dip.”
Quick tip: toss a little feta dip in with hot pasta for a fast and easy lunch or side dish!
It calls for chevre because when we were milking goats we often had an abundance of that on the farm, however, store-bought feta works just great! If it is too dry with feta, just add a tad more olive oil and eliminate the salt because feta is salty enough as it is. (Ahem. Just like me…)
You can read about how easy it is to make your own chevre here!
We like to serve this dip with a variety of things including pita bread, pita chips, fresh veggies like cucumbers and raw peppers, but my particular favorite dipper is my everyday no-knead bread.
This recipe is one of the many favorites that can be found in our e-book, The Homestead Kitchen! Go check it out!
Feta Dip – Chevre Dip
Equipment
- food processor
Ingredients
- 8 oz Feta or chevre
- 1 clove garlic
- ¼ cup olive oil
- ¼ tsp salt (optional if using chevre)
- 1 tbsp lemon zest
- 1 tbsp lemon juice (or half a lemon juiced)
- 1 sprig fresh thyme
Instructions
- Combine chèvre, garlic, olive oil, lemon juice and zest in a blender orfood processor.
- Blend until smooth.
- Scoop dip into bowl and top with a drizzle of olive oil and the freshthyme.
- Enjoy on bread, pita chips or vegetables.
If you are reading this because you are drowning in homemade chevre or feta (or hope to one day!) you might just need this Crazy Goat Lady tea towel from our sister website!
