Garlic, Anchovy and Feta Cream Cheese Dip

    10 minutes

    Friends beg me to make this when they come over. Cream cheese, garlic, anchovies, feta cheese and fresh chives are quickly blended and ready to serve in this easy gourmet snack. Even serious dieters can't resist this delicious dip! Serve with crackers, toasted pita wedges or sliced baguette.

    43 people made this

    Serves: 16 

    • 2 cloves garlic, minced
    • 4 anchovy fillets, chopped
    • 125g butter, softened
    • 1 (250g) block cream cheese, softened
    • 3/4 cup (85g) crumbled feta cheese
    • 1/4 cup sour cream
    • 1 tablespoon chopped fresh chives
    • 1 dash Tabasco sauce, or to taste
    • 1 pinch freshly ground black pepper to taste

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, Tabasco sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl and serve with crackers, bread slices or pita chips.

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    Reviews in English (26)


    These are all flavors I like and this did not disappoint me. I did make a few changes, tho. I used cream cheese with chives and onions (in the tub) and omitted the fresh chives. I also used anchovy paste, instead of the fillets (just squirted some in until it looked like enough). The dip had great flavor, and is definitely one I will continue to make.  -  18 Mar 2004  (Review from Allrecipes USA and Canada)


    Great recipe! It completely disappeared and everyone asked for the recipe. Note, I used the cream cheese with chives, and the anchovy paste as someone suggested; however, I think half-a-tube of the paste was a bit too much. Next time I'll try maybe 1/4 of a tube.  -  24 Oct 2005  (Review from Allrecipes USA and Canada)


    This is so good! I followed suggestion of previous user and used the cream cheese,chive and onion spread and anchovy paste, used 1/2 the tube. Then spread it on fresh foccacia. It was a hit! Might be good using blue cheese as well Thanks for sharing  -  21 Mar 2004  (Review from Allrecipes USA and Canada)