Ingredients
1 tbsp. olive oil
2 cloves, minced
1 (8-oz. ) block cream cheese, softened
1/4 c. whole milk
1 c. crumbled feta
1 c. shredded mozzarella
1/3 c. Greek yogurt
2 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
1 tsp. lemon zest
1/4 tsp. red pepper flakes
kosher salt
Freshly ground black peppers
1 c. halved cherry tomatoes
1/2 c. kalamata olives, sliced
olive oil, for drizzling
Pita chips, for serving
Preparation
Step 1In a small skillet (or small saucepan) over medium heat, heat olive oil. Add garlic, stirring often, and cook until fragrant, about 1 minute. Step 2Add cream cheese, breaking up the cream cheese with a wooden spoon, and cook until melted. Whisk in milk and cook until mixture is heated through. Step 3Add feta, mozzarella, yogurt, lemon juice, dill, parsley, lemon zest, and red pepper flakes. Season with salt and pepper and cook until the cheeses have melted, about 5 minutes. Step 4Remove from heat, then drizzle with olive oil. Garnish with more dill and parsley. Sprinkle with kalamata olives and tomatoes. Step 5Serve warm with pita chips for dipping.
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