This Creamy Herbed Feta Dip & Quick Naan is quite the crowd pleaser! Serve it hot and fresh with a grilled veggie platter and you won’t be able to get rid of your guests!
Coming from Chicago, my absolute favorite lunch is a good ol’ fashion handheld Gyro or Chicken Shawarma with fries! Crisp red onions, juicy tomatoes, and taziki sauce oozing out, I’m drooling just thinking about it! This was my inspiration for the Quick Naan recipe! A soft, flexible, fluffy flatbread that could be filled with all things delicious! But the all-star here is the Creamy Herbed Feta Dip accompanying this recipe!
My wife first mentioned that I make a feta dip, then Hillary suggested it. When I’m told something twice, I take it as a sign I should do so, therefore I whipped it up! It’s actually uber delicious and definitely worth the whip! The lemon, just the right amount of garlic, and fresh herbs bring the flavor to a near addictive level.
While making this feta dip, I learned that not all feta is created equal! The first run about, I used pre-crumbled feta and it was very good. While proofing the recipe, I used a whole brined feta block from Atlanta Corp called, “Atlanta Imported Feta Cheese.” This feta brought our Creamy Herbed Feta Dip to the allstars category. It’s gamey, earthy, and really what feta should taste like.
What Should I Serve This With?
And for the fillers… These grilled veggies are a wonderful accompaniment to any platter. I love my grilled veggie platters and I also love the color and beauty they bring to any dish! Set these on your table and the hues alone will get people talking. The trick to cooking them perfectly is high heat and a mostly an open grill hood. The point of grilling them is to soften them slightly and add some caramelization, not cook them to oblivion. Get your grill pre-heated for 5-10 minutes, throw the veggies on the grates, cook them on each side for about 2 minutes for more al dente and 3 minutes for slightly softer. And, don’t forget to spoon some marinade on after flipping.
We also serve this with Zhoug, its the amazing green condiment you see on the platter! An amazing recipe is available on Cafe Sucre Farine! Yum!
Tips and Tricks For Making Creamy Herbed Feta Dip & Quick Naan
- Try this with goat cheese! It’s just as delicious and a bit creamier.
- The pita in dough form is good for up to 3 days. Wrap in plastic wrap or seal in an airtight container and refrigerate.
- Once cooked, the pita stays fresh if sealed for 3 days. If it starts to go stale, don’t pitch it! Slice it, spray on some oil, salt, and garlic powder then Airfry it for pita chips! Keep a close eye on them and cook them at 325°F for somewhere between 5 and 10 minutes while occasionally tossing. Need a little more direction? Here is a recipe from Tasty Oven.
- While I writing this, I’m “proofing” and “taste testing” my Quick Naan recipe with a bit of pan fried garlic and parsley in butter-olive oil combination. If you don’t ever see this post published, it’s most likely that I’ve died and gone to Heaven.
- Not GF? Here is a great naan recipe from Milk Street!
- The keyword here for both the Naan and Grilled Veggies is “HOT!” High, high temperatures for cooking both.
- You can replace the milk with a plain greek yogurt. Most naan recipes actually call for yogurt in place of yeast. The yogurt gives it a softer, slightly chewier feel and supposedly keeps it lasting longer (Lasting longer is NOT an issue in my house!)
If You Like This, You Might Also Like
- This Turkish Chicken would be ridiculously delicious in one of these naan breads!
- Like Dips and Platters? Try this Japanese Ginger Dressing and Savory Edamame Hummus Dip.
- Need a dessert to go with dinner? Try this Old Fashioned Fudge Pie!
Man, what’s not to like?