Feta and Sun-Dried Tomato Dip

Name: Feta and Sun-Dried Tomato Dip
Yield: Makes about 2½ cups
Ingredients: 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)

Kendra VaculinMakes about 2½ cupsSource

snack vegetarian gluten-free nut-free 30 minutes or less quick easy make ahead dip sun-dried tomato feta yogurt

Ingredients

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)

Method

Blend 2 garlic cloves, finely grated, 1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.), and 1 Tbsp. Calabrian chile paste in a food processor until smooth. Add 7 oz. feta, crumbled, and ⅔ cup plain whole-milk 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.