HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Inspired Feta Dip
Mediterranean-Inspired Feta Dip

Mediterranean-Inspired Feta Dip

Serves 2 | with Burst Tomatoes and Garlicky Pita Wedges

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Salty feta, tangy sour cream and sweet roasted tomatoes combine to make an addictive, creamy appetizer. This recipe is sure to have you and your guests guilty of double-dipping!

Allergens:Milk/LaitPine nuts/Noix de pinWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

¼ cup

Feta Cheese, crumbled


6 tbsp

Sour Cream


43 g

Cream Cheese


113 g

Baby Tomatoes

7 g


2 unit

Garlic, cloves

28 g

Pine nuts

(ContainsPine nuts/Noix de pin)

2 unit

Pita Bread


Not included in your delivery

¼ tsp


2 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber3 g
Protein17 g
Cholesterol20 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the broiler to high. Remove cream cheese from the fridge and set aside to come up to room temperature. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop parsley. Add tomatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tomatoes burst, 5-6 min. Transfer to a small bowl. While tomatoes broil, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate


Add half the garlic and 1 tbsp oil to another small bowl. Season with salt and pepper, then stir to combine. Once tomatoes are done, cut each pita into 8 equal wedges. Arrange pita wedges in a single layer on the same unlined baking sheet. Brush pita wedges with garlic oil. Broil in the middle of the oven until golden and crisp, 2-4 min. (TIP: Keep your eye on them so they don’t burn!) Add cream cheese, sour cream, feta, remaining garlic, half the parsley, 1/4 tsp sugar and 1 tbsp oil to a large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth, 1-2 min.


Transfer feta dip to a shallow bowl, then spread into an even layer. Top with burst tomatoes and toasted pine nuts. Sprinkle with remaining parsley. Serve garlicky pita wedges alongside for dipping.