Greek Dip

This delicious dip was sold at a local meat market where I used to live. Since I no longer live in that area, I decided to try and duplicate the taste. I have substituted Italian 4-cheese blend for the Parmesan with success. For best flavor, let sit over night.

Original recipe makes 1 3/4 cups


1/3 cup crumbled feta cheese
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 tablespoon sun-dried tomato pesto

  • PREP

    5 mins


    5 mins


  1. Blend the feta cheese, Parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. Serve immediately or chill overnight.


Calories: 76 kcal
Carbohydrates: 0.7 g
Cholesterol: 22 mg
Fat: 7.1 g
Fiber: 0 g
Protein: 2.5 g
Sodium: 118 mg