Whip up this one-pot, stovetop to table dip in under 15 minutes! Inspired by a dish we had in Santorini, this dip is fresh, creamy, and simply delish. It’s perfect for game day or a dinner party appetizer, and it won’t last long.
1 tablespoon extra virgin olive oil
1/2 yellow onion - diced
Kosher salt and fresh cracked pepper
3 cups grape tomatoes - diced
3 garlic cloves - minced
1/2 teaspoon chili pepper flake (or to taste)
1 (28 ounce) can San Marzano whole peeled tomatoes - drained and crushed by hand
2 tablespoons unsalted butter
10 ounces traditional block feta cheese
1/4 cup minced dill, plus more for sprinkling
Pita, veggies, or crostini - for serving
Heat olive oil in a medium cast iron pan over medium low heat. Add the onion with a dash of salt and pepper and cook until soft. Add the grape tomatoes, garlic, chili pepper, San Marzano tomatoes and bring to a boil. Simmer and cook for about 8 minutes - or until the tomatoes are completely broken down and most of the liquid is absorbed. Stir in the butter, half of the feta cheese, and the dill until completely melted and combined. Crumble the rest of the feta and more dill on top. Serve hot with pita, veggies, crostini, or all three!