When I was growing up, the appearance of my mother’s creamy sun-dried tomato dip on the kitchen table meant that company was on the way. Hers was terracotta-colored and a very rich affair, whipped together with cream cheese, butter, and lots of Parmesan cheese—built for a breadstick rather than a stalk of celery. I loved it, and spent most of my youth devising ways to scrape the top layer off her delicately plated dip with a cracker but leave the bowl looking just as perfect as before.
This recipe riffs on the same flavors I loved as a kid, except now I’m in my 30s and can crack into the finished dip well before guests arrive because now I am the boss. Oil-packed, sun-dried tomatoes provide such a distinctive sweet and earthy flavor, which goes very well with spicy Calabrian chile pasta and salty, creamy feta. Did I mention the whole thing takes just 5 minutes?
Leftovers of this dip can live many lives. If you’re out of carrot sticks, try it spread on turkey sandwiches or as the base of a loaded veggie toast. Toss it with pasta, loosened with pasta cooking water, to make an easy sauce. I love it as part of a grilled cheese sandwich, or slathered on a crostini and served with hearty soup.
Recipe information
Total Time
5 minutes
Yield
Makes about 2½ cups
Ingredients
Preparation
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.
Recipe notes
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