Feta and Sun-Dried Tomato Dip

• portions: 2 cups

Ingrédients

2 garlic cloves, finely grated

1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.)

1 Tbsp. Calabrian chile paste

7 oz. feta, crumbled

⅔ cup plain whole-milk yogurt

Crudités and crackers (for serving)

Instructions

Blend 2 garlic cloves, finely grated, 1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.), and 1 Tbsp. Calabrian chile paste in a food processor until smooth. Add 7 oz. feta, crumbled, and ⅔ cup plain whole-milk yogurt and blend until combined and smooth. Transfer to a small bowl and serve with crudités and crackers for dipping. Do Ahead: Dip can be made 2 days ahead. Cover and chill.