Home » Creamy Herbed Feta Dip & Quick Naan – Gluten Free

Creamy Herbed Feta Dip & Quick Naan – Gluten Free

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!

Why Feta?

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.
  • 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!)

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Creamy Herbed Feta Dip & Quick Naan – GF

5 from 2 votes
Course: Appetizers, Bread, SidesCuisine: Middle Eastern, Greek, MediterraneanDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

8

servings
Prep time

20

minutes
Cooking time

8

minutes

Ingredients

  • Quick Pita/Naan- GF
  • 2+3/4 Cups King Arthur Measure 4 Measure GF Flour, ¼ Cup Separated

  • 1/2 Cup Tapioca Flour

  • 1 Tbsp Sugar

  • 1 tsp Himalayan Pink Salt

  • 1 Tbsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1 tsp Xanthan Gum

  • 1/4 Cup Milk (Or Plain Yogurt)

  • 1 Tbsp Olive Oil

  • 1+1/4 Cup Water, 1/4 Cup Separated

  • Creamy Herbed Feta Dip
  • 5 oz Cream Cheese

  • 7 oz Feta Cheese Block

  • 1 Tbsp Olive Oil

  • 1+1/2 tsp Garlic Crushed

  • 1+1/2 Tbsp Lemon Juice

  • 1+1/2 tsp Lemon Zest

  • 1+1/2 tsp Black Pepper, Freshly Ground

  • 2 tsp Fresh Dill, Finely Chopped

  • 1 Tbsp Fresh Parsley, Finely Chopped

  • Grilled Whole Mini Peppers
  • 1 Bag Mini Sweet Peppers

  • 1/4 Cup Olive Oil

  • 2 Tbsp Granulated White Sugar

  • 1/4 Cup Lemon Juice

  • 1/2 tsp Himalayan Pink Salt

  • Harissa Carrots
  • 5 Large Carrots (Sliced Vertically 1/4 inch pieces)

  • 2 tsp Harissa

  • 1/2 tsp Himalayan Pink Salt

  • 1 Tbsp Olive Oil

  • 1/4 Cup Honey

  • 1 Tbsp Lemon Juice

Directions

  • Quick Naan – GF
  • Combine the dry ingredients in a medium sized mixing bowl.
  • Pour in the Olive Oil, Milk (or yogurt) and Water.
  • Using a dough hook or a stand mixer, mix for 3-5 minutes until the dough is soft.
  • Cover the bowl with a plate or dish towel and let the dough rest for 10 minutes.
  • Place a piece of parchment on the counter and dust with the extra gf flour.
  • Grab approximately 2-3 Tbsps of dough, roll it lightly into a ball and press into the parchment.
  • Dust the top of the dough ball and flatten it with your hands or a rolling pin to approximately a quarter inch thickness.
  • Continue until all the dough is used up.
  • With a medium-large non-stick pan, heat on high for 4-5 minutes before using.
  • Set near the side of the pan the last 1/4 Cup of water and a silicone brush.
  • Quickly brush the hot pan with water and immediately flop in the first pita/flatbread.
  • Cook for 40 seconds, you should see multiple bubbles form throughout the bread.
  • Flip and cook for another 20 seconds.
  • Repeat brushing the water and flopping on the pita/flatbread until all are cooked!
  • Creamy Herbed Feta Dip
  • In a medium sized mixing bowl throw all the ingredients in together.
  • Grab a hand mixer and beat it!
  • Just beat it… until it’s smooth and creamy.
  • Grilled Whole Mini Peppers & Harissa Carrots
  • Preheat your grill on high for 5-10 minutes. You want it hot.
  • For each vegetable, mix together all ingredients for their respective marinades.
  • Toss the vegetables so they’re nicely coated.
  • With an open hood, place the vegetables on the grill. Brush with additional marinade from the bowl as you see fit. Flip after 4 minutes.
  • Close the hood for 2 minutes and then remove the vegetables from the heat, toss them again in their respective bowls with any remaining marinade.

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