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Risotto Feta Dip

Risotto Feta Dip

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A creamy risotto dip filled with savory caramelized onions, feta, and herbs.MORE+LESS-


tablespoons chopped fresh herbs

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  • 1

    Dice onion, mince garlic, chop herbs. I used basil, rosemary, and thyme because I had them in my fridge, but you could use any herb blend you want.

  • 2

    Saute onion in olive oil until it becomes very brown. Stir often, about 10 minutes.

  • 3

    Add the garlic and rice. Stir to coat rice in oil and lightly toast, about 2 minutes.

  • 4

    Add the veggie stock and stir. Cook until the stock has evaporated a bit. Add in the milk one cup at a time, stirring often, as the rice cooks. Each time you add the milk, stir and cook the risotto until it has been mostly absorbed and evaporated. This process should take about 25 minutes. If the rice is not fully cooked when you run out of milk, continue this process using water.

  • 5

    Add the herbs and cheese and remove from heat. Stir to melt cheese and mix herbs in well.

  • 6

    Serve warm with pita chips.

No nutrition information available for this recipe

More About This Recipe

  • It’s funny how many foods can double as a dip.Risotto was something I had never even thought of as a dip until a few weeks ago, when a missing comma in an email turned “risotto, dip” into “risotto dip!”“I’ve never heard of risotto dip but it sounds amazing!” my friend replied. Neither had I. But as you might imagine, it was in fact amazing.Nice and thick pita chips were the perfect vessel to carry this creamy, cheesy Risotto Feta Dip from the bowl to my watering mouth.To make your own pita chips, just cut pita bread pockets into chip size pieces, toss in oil and salt, and roast at 350 until crisp. Toss them once during roasting to facilitate even cooking.The recipe makes double what you see here, and it is important to have that backup bowl because the first will disappear really quick!

Greek Feta Dip

Loaded with cucumbers, tomatoes, and feta, this dip was inspired by Greek Salad. (Though it's missing the olives, onion, and oregano.) For a smoother, fluffy consistency, we added yogurt and cream cheese. Full disclaimer: This recipe makes a lot of dip and can easily be halved. But we've never had a problem demolishing it.

Editor's Note: This recipe was updated on December 23, 2020.

(8-oz.) block cream cheese, softened

extra-virgin olive oil, plus more for drizzling

Juice and zest of 1 lemon

Pinch crushed red pepper flakes

freshly chopped dill, plus more for garnish

  1. In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, and lemon juice and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.
  2. Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.
  3. Serve with pita chips.

You don&rsquot have to bust out your HAND MIXER for this, but true whipped feta needs a machine&rsquos touch. If you&rsquore too lazy, it&rsquos totally fine to use a spoon.

Shrimp and Feta Risotto

Making risotto, to me, is almost like meditation. It involves all of your attention and focus on doing something so simple, repetitive and peaceful. It’s all about stirring the pot and adding the broth in intervals. Try this technique…you’ll end up in a trance that your family will probably knock you out of as they coming running into the kitchen, cheering and hungry, once they smell it cooking!

This dish was inspired by a recipe I had found in Food & Wine magazine over ten years ago! I have improvised it so many times, but I think this version is my favorite. The tangy saltiness of the feta really is delicious against the richness of the risotto. I throw in some spinach because I love it. It adds some pretty color and lastly, spinach makes me feel just a little less guilty over eating this!

You can use any feta you like. I like to use French or Bulgarian feta because they are extremely creamy and they have a remarkable flavor that you’ll love. They honestly do not taste like any other feta. They work so well with risotto, where that creaminess is the goal.

How To Make Feta Dip:

To make this feta dip, simply combine all ingredients in a blender and process until smooth. It only takes a few minutes — so easy! If you’d like a thinner dip, feel free to add in a splash of water. Then sprinkle with your desired garnishes (I like to add some extra crushed red pepper flakes, feta and a pinch of oregano). And…serve!

Store any leftover dip in the refrigerator for 3-4 days.

Can you freeze feta dip?

I would not recommend freezing this recipe for feta dip as cheese can change texture during the freezing/thawing process and you want your dip smooth, not chunky!

More Easy Appetizer Recipes:

If you like this feta dip with cream cheese, you might also like some of these other appetizer recipes:

Watch the video: Whipped Feta Dip with Roasted Cherry Tomatoes. Food Channel L Recipes