Vegan Za’atar Garlic Feta Dip

Renée Naturally Qualified Naturopath, Nutritionist & Western Medical Herbalist

#vegan #dairyfree


Over the last summer holidays, I started a fun little mission to create “A Dip A Day”. Once I started, the expectations were high come 4pm! We were holidaying with a large group of friends, so it was easy to play in the kitchen knowing that whatever I created got devoured by the masses! And anything leftover always went down a treat on toast the following morning…yum. The below creation was a challenge I set myself to make a creamy dip but sans the dairy for a vegan family staying with us. The vegan clan were happy campers, but it’s safe to say, those who had been accustomed to other creamy concoctions were none the wiser! Of course, you can easily make this dip with standard feta and cream cheese, either way, it’s a crowd-pleaser. In the case of our holiday…prior to dinner, A Dip a Day kept the hunger at bay! Sunshine or no sunshine, with company or solo, dip in and enjoy.


Nutrition Bite: Za’tar Spice is a mixture of herbs and seeds, with the star being sumac. Sumac is a spice that comes from a flowering plant related to the cashew plant. The lemony spice is commonly used in Middle Eastern dishes and has been used for centuries in traditional herbal medicine, largely because it is rich in multiple antioxidant compounds. Sesame seeds, another key component of za’atar are rich in health-benefiting nutrients and minerals such as copper, magnesium, iron, calcium, and zinc.



170 grams of vegan feta, room temperature
115 grams of vegan cream cheese, room temperature
Zest of 1 small lemon
4-5 tablespoons garlic oil
3 teaspoons za’atar (you can easily buy this pre-made, or mix 1 tablespoon toasted sesame seeds, 1 tablespoon sumac, ¼ teaspoon salt, and 1 teaspoon dried thyme – you will have some leftover for further use!)
Sea salt and pepper, to taste
Fresh flat-leaf parsley, a handful



  1. Combine the feta in a food processor until very small bits remain. Add in 3 tablespoons of the garlic oil and all of the cream cheese, and process until very smooth and creamy. Season with a bit of sea salt and freshly cracked black pepper.
  2. Using a spatula, remove the feta dip from the processor and put it into a bowl. Stir in the lemon zest and 2 teaspoons of the za’atar. Garnish the dip with 1-2 additional tablespoons of garlic oil and a sprinkling of za’atar. Top with fresh flat-leaf parsley. Serve immediately with your favourite crackers, sourdough bread or vegetables. Enjoy!

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