Mediterranean-Inspired Feta Dip as an extra
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Mediterranean-Inspired Feta Dip as an extra

Mediterranean-Inspired Feta Dip as an extra

Serves 2

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!

Pine nuts

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

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

113 g

Baby Tomatoes

7 g


2 unit(s)

Garlic, cloves

28 g

Pine Nuts

(Contains Pine nuts)

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp



Nutrition Values

Calories670 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber3 g
Protein16 g
Cholesterol50 mg
Sodium910 mg
Trans Fat0.4 g
Potassium450 mg
Calcium250 mg
Iron4.5 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.


Baking Sheet
Large Non-Stick Pan
Large Bowl
Measuring Spoons
Silicone Brush
Small Bowl


Prep and broil tomatoes
  • 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 tomatoes in the middle of the oven until 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.
Broil pita wedges and make dip
  • 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.
Finish and serve
  • 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.
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