How to make it:
Using a food processor (or blender), add the block of feta and all of the ingredients except the olive oil to it. Pulse a few times initially to begin the emulsification. While the processor is running, drizzle the olive oil through the top opening until the feta is whipped to a silky smooth texture. Stop before it becomes too runny. You want a nice and thick dip.

Transfer the feta dip to a serving plate and smooth the top of the feta, making a well around the middle. Garnish with chopped basil and more olive oil.

Salt to taste, if needed.

Serve with pita bread, Naan bread, and/or carrot sticks and sliced cucumbers.

Enjoy!


For the Roasted Garlic:

If you bulb of garlic is small, go ahead and roast two! You won't regret it.
Preheat the oven to 400° F.

Start by chopping off the top of a pointy head of garlic, exposing the cloves.

Place cut side up in a small baking dish or just in a sheet of foil.

Douse the tops with olive oil and sprinkle on salt.

Seal the foil around the garlic and bake for 40 minutes. If your head is smaller, bake for 30 minutes and test the softness of a clove with a spoon. It will be easily dentable.

Let cool before extracting the cloves. Squeeze the head until all of the garlic cloves ooze out. Discard the peels/skin. If there is any oil in the pan, add that to the feta mixture as well. Don't let any flavor go to waste!