Classic Feta & Garlic Pesto Dip

1.Preheat your oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, sprinkle with salt, and wrap tightly in aluminum foil. Roast for 35-40 minutes until the cloves are golden and soft, then let cool.

2.Prepare the pesto by pulsing the fresh basil, toasted pine nuts, and Parmesan cheese in a food processor until coarsely chopped. With the motor running, slowly drizzle in 1/2 cup of olive oil and lemon juice until the mixture is emulsified and smooth.

3.Squeeze the roasted garlic cloves out of their skins into a clean food processor or blender. Add the crumbled feta, Greek yogurt, cream cheese, and black pepper.

4.Pulse the feta mixture until it reaches a creamy, spreadable consistency, being careful not to over-process if you prefer a little texture.

5.Transfer the feta spread to a shallow serving bowl. Swirl the prepared basil pesto into the top of the dip using a knife or spoon to create a marbled effect.

6.Garnish with a drizzle of olive oil and fresh basil leaves. Serve at room temperature with pita bread, crackers, or fresh vegetable sticks.