Flag Bearer Feta Dip Recipe

Prepare cheeses and base

In a medium bowl, combine the softened cream cheese, crumbled feta (1 cup) and 1 cup full-fat Greek yogurt. Use a fork or electric hand mixer on low to blend until mostly smooth with a few small curds for texture.

Season and adjust texture

Add 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir to combine. If the mixture is too thick for spreading, fold in up to 1/4 cup additional plain Greek yogurt a tablespoon at a time until you reach a spreadable consistency.

Taste and finish

Taste and adjust seasoning: add more lemon (up to 1/2 tbs) or salt in 1/8 teaspoon increments if needed. Transfer the dip to a shallow rectangular or oval serving dish so you have a canvas to arrange the flag.

Prepare red elements

Arrange halved cherry tomatoes and the thinly sliced roasted red bell pepper to form the red stripes of the flag. For a classic look, create three horizontal red stripes: place a row of halved tomatoes across the top third of the dip, a row of roasted red pepper slices across the middle third, and another row of halved tomatoes across the bottom third. Trim pieces as necessary to form straight lines.

Create the white stripe

Spoon and pat down the 1/2 cup crumbled feta into a horizontal stripe between the red stripes to represent the white stripe. Press gently so it sits level with the surrounding dip. If you prefer a smoother white stripe, mix the crumbled feta with 1 tablespoon of the base dip and spread it into a clean stripe.

Form the blue canton

In the upper-left corner of your dip (as you would view a flag), create a square 'canton' roughly one quarter of the width and one third of the height of the platter. Gently press the 3/4 cup fresh blueberries into this area, packing them closely so they form a solid blue field.

Green edging and finishing touches

Finely chop the fresh parsley and sprinkle it along the outer edge of the flag to suggest a green border or laurel. Lightly zest 1/2 teaspoon lemon zest over the entire dip for brightness, and dust 1/4 teaspoon smoked paprika across the red pepper areas for a subtle smoky color boost. Drizzle 1 teaspoon olive oil in a thin line along the top of the dip for sheen.

Plate and serve

Surround the assembled flag dip with pita chips, crackers, sliced baguette, and cucumber rounds or celery sticks. Keep additional crumbled feta in a small bowl nearby for guests who may want extra cheese. Serve immediately at room temperature, or chill for up to 1 hour before serving (bring back to room temperature 15 minutes prior to serving).

Make-ahead and storage

You can prepare the base dip up to 2 days ahead; store tightly covered in the refrigerator. Add the flag toppings right before serving to maintain color and texture. Leftovers (without chips) will keep in an airtight container for up to 3 days.