Creamy Feta Garlic Dip (Print Version)

# Ingredients:

→ Roasted Garlic Base

01 - One whole bulb of fresh garlic
02 - 1 tablespoon of premium-quality olive oil (extra virgin preferred)

→ Creamy Dip Base

03 - 3/4 to 1 cup of full-fat or 2% Greek yogurt—go for the thick kind
04 - 4 ounces of crumbled feta cheese
05 - 1 tablespoon of olive oil
06 - The juice from a freshly squeezed lemon (about 1 tablespoon)
07 - Salt and freshly cracked black pepper, added to your taste

→ Fresh Garnishes

08 - Another drizzle of extra virgin olive oil on top
09 - 1 to 2 tablespoons of finely chopped fresh herbs like dill, parsley, or chives
10 - A pinch of crushed red pepper flakes for some spice (optional)

# Instructions:

01 - First, preheat your oven to 400°F. Peel off the loose, papery layers from your garlic bulb but leave the skins covering each clove intact. Use a sharp knife to cut off about a quarter inch from the top so the cloves inside are visible.
02 - Set the trimmed garlic bulb on a piece of foil, drizzle olive oil generously to coat every clove, then fold the foil loosely around it. Place it on a small baking sheet and stick it in the oven for about 40 minutes. When it smells amazing, it's ready.
03 - After letting the roasted garlic cool a bit, gently squeeze the buttery-soft cloves into a food processor or blender. Add in the Greek yogurt, feta, olive oil, and fresh lemon juice.
04 - Keep blending until the mixture turns ultra-smooth. Scrape down the sides if needed. Taste it, and add salt and pepper as you see fit. Give it one final spin before moving it to a serving bowl.
05 - Give your dip a final flourish by drizzling more olive oil on top, tossing on some chopped herbs, and maybe a pinch of red pepper flakes for those who like spice. Pair with pita, crackers, or fresh-cut veggies and dig in!

# Notes:

01 - You can make this dip up to 3 days ahead of time and keep it sealed in an airtight container.
02 - It’s perfect as a spread for sandwiches, a pairing for roasted veggies, or a base for grain bowls.
03 - The roasted garlic can be prepped days ahead and stored in olive oil for up to a week.

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