This is a delicious dip that goes with garlic bread, pita or even tortilla chips. You can tweak it to taste when you're making it.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, or in the bowl of a stand mixer, combine the cream cheese, feta cheese, hot pepper sauce, white pepper, and lemon juice. Mix on low speed until blended. Gradually mix in the olive oil until it has fully incorporated. Stir in half and half until the mixture is smooth and soft. Stir in the roasted red peppers if using. Cover and store in the refrigerator until ready to serve.

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Nutrition Facts

143.6 calories; 4 g protein; 3.3 g carbohydrates; 30.7 mg cholesterol; 319.4 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2008
I reduced the amount of lemon juice and my Greek in-laws loved it!! Read More
(5)

Most helpful critical review

Rating: 2 stars
05/22/2008
While I usually love greek dips like these I was a very dissappointed in this one. I found that there was way too much lemon juice and I didn't even use all that was called for. I will not make this one again. So sad. Read More
(4)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/10/2008
I reduced the amount of lemon juice and my Greek in-laws loved it!! Read More
(5)
Rating: 5 stars
07/10/2008
I reduced the amount of lemon juice and my Greek in-laws loved it!! Read More
(5)
Rating: 2 stars
05/22/2008
While I usually love greek dips like these I was a very dissappointed in this one. I found that there was way too much lemon juice and I didn't even use all that was called for. I will not make this one again. So sad. Read More
(4)
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Rating: 4 stars
10/20/2014
Quick easy and good. Read More
(2)
Rating: 5 stars
12/15/2015
It was great. Served it at a Greek dinner. I assumed 1 cup of lemon juice was a typo. I tried 1/4 cup and I couldn't even detect the lemon. May try more the next time to experiment. I did use the half and half and I roasted 4 huge red peppers and used it all saving some for garnish... To roast the red peppers.....Preheat oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes until the skins are completely wrinkled and the peppers are charred turning every 10 minutes during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes or until the peppers are cool enough to handle. Remove and discard the stem from each pepper peels and seeds. Chop peppers for recipe. If not using it all Peppers will keep for up to 2 weeks if they are placed in a bowl with any juices that have collected. Pour a couple of Tbsp. olive oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks. Read More