MAKES ABOUT 2½ CUPS
A dip can lead so many lives. Use this simple combination to stave off hungry guests while you’re putting the finishing touches on dinner, bulk out a loaded cheese plate to turn it into a more robust meal, or bring over to a friend’s house to complete a potluck puzzle. It takes all of five minutes; you have nothing to lose, and only feta dip to gain. Any leftovers can be spread over bread to make a turkey sandwich, grilled cheese, or a loaded veggie toast. Or slather on crostini and serve with soup. It also works well as a sauce for pasta, loosened with pasta cooking liquid.
- 2 garlic cloves, finely grated
- 1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.)
- 1 Tbsp. Calabrian chile paste
- 7 oz. feta, crumbled
- ⅔ cup plain whole-milk yogurt
- Crudités and crackers (for serving)
- Blend garlic, sun-dried tomatoes, and chile paste in a food processor until smooth. Add feta and yogurt and blend until combined and smooth. Transfer to a small bowl and serve with crudités and crackers for dipping.
- DO AHEAD: Dip can be made 2 days ahead. Cover and chill.
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