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This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
Why We Love Sizzling Oil Feta Dip with Crostini
As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.
We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!
Ingredients for Sizzling Oil Feta
- Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
- Garlic: Use fresh garlic so it ends up a little toasted.
- Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
- Red Pepper Flakes: Adds flavor and a little heat.
- Kosher Salt: Adds flavor.
- Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
- Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
- Crostini: The perfect vessel for carrying cheese straight to mouth
How to Make Sizzling Oil Feta Dip
- Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
- Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
- PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
- Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
- Eat: Dig in!
FAQs
You can use fresh or dried herbs or even spices. During the summer when fresh herbs are readily available and at their peak, use those because they have more flavor. To use dried, half the amount for each herb.
Absolutely! I would chop them up for easier scooping with the feta.
Try breaking up the feta a bit before pouring the oil over it. Just know that breaking it up first will make leftovers break down more quickly.
Store in an airtight container in the fridge.
Watch How This Greek Feta Dip is Made…
More Craveable Dip Recipes:
Oil Greek Feta Dip
Ingredients
- ⅔ Cup Olive Oil, extra virgin
- 8 Cloves Garlic, minced
- 3 teaspoons Fresh Parsley, finely chopped *see notes
- 3 teaspoons Fresh Oregano, or Marjoram, finely chopped
- 1 ½ teaspoon Fresh Rosemary, finely chopped
- 4 teaspoons Fresh Basil, finely chopped
- 2 teaspoon Red Pepper Flakes
- 2 teaspoon Kosher Salt, or to taste
- Balsamic Glaze
- 1-2 Tablespoons Parmesan, fresh, grated
- Feta Cheese
Instructions
- You can make this oil 1 of 2 ways. See both below.
Toasted Garlic
- Place all herbs and spices in a shallow bowl.3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 2 teaspoon Kosher Salt
- In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.⅔ Cup Olive Oil, 8 Cloves Garlic
- Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top.Balsamic Glaze, 2 teaspoon Kosher Salt
- Place the block of feta on a serving tray. Pour the hot oil over the feta and sprinkle with Parmesan cheese and dig in immediately.1-2 Tablespoons Parmesan, Feta Cheese
Fresh Garlic
- Place all herbs, garlic and spices in a shallow bowl.3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 8 Cloves Garlic
- Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.⅔ Cup Olive Oil, 2 teaspoon Kosher Salt, Balsamic Glaze
- Place the block of feta on a plate. Pour the hot oil over the top and sprinkle with Parmesan cheese and serve immediately.1-2 Tablespoons Parmesan, Feta Cheese
Recipe Notes
- Use double the herbs if you’re using dried.
- Any variation of herbs work great!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where is the video? It might just be me but I can’t find it. Thanks
Hi Rhonda! It’s near the end of the post right before the recipe card under the heading “Watch How This Greek Feta Dip is Made…” I hope this helps!
Hi, what firmness of feta is best for this recipe? Soft? Also, any suggestions on type of feta? I’m thinking a soft Bulgarian feta might be best.
Hi Kym! I prefer a soft, fresh feta that’s water packed then I pat it dry. Enjoy!!