Name: Feta and Sun-Dried Tomato Dip
Yield: 2 cups
Ingredients: 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)

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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.

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

Feta and Sun-Dried Tomato Dip

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