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Making a dip that’s both flavorful and fast can sometimes be a challenge. But with this Feta Dip, you get the best of both worlds. By blending feta cheese with Greek yogurt, you get a creamy consistency that’s perfect for scooping with your favorite snack (I love homemade pita). The olive oil and lemon juice add a subtle tanginess, while the garlic and mint bring additional flavor to the feta dip. It’s easy to make and a solid choice for any occasion or even just a simple snack at home.

Making this feta dip is as easy as it gets. Everything goes into the food processor, and within minutes, you’ve got a rich, creamy dip packed with personality. I like to garnish it with a sprinkle of fresh dill and a pinch of crushed red pepper, just to dress it up and add a bit of color and spice. It makes a great addition to a crudite platter and spread on sandwiches.

Recipe at a Glance

Cuisine Inspiration: Greek
Primary Cooking Method: No-cook
Dietary Info: Vegetarian and gluten-free
Key Flavor: Salty & tangy
Skill Level: Beginner

Summary

• Simple ingredients, amazing flavor. This feta dip uses a handful of pantry and fridge staples for a dip that’s creamy, tangy, and oh-so-good.
• Very versatile. Not just for chips and veggies, this Greek yogurt feta dip is amazing spread on bread, swirled into pasta for a creamy touch, or even as a base layer on flatbreads and pizzas.
• Quick to whip up. When you’re entertaining guests or just craving a flavorful snack, this dip is so easy to make for a gourmet-tasting dip that’s ready in minutes.
• A healthier alternative. Dips often come with a reputation for being indulgent, but this one takes a different route. Greek yogurt adds a dose of protein, and the olive oil and lemon juice bring their own set of health benefits.

Ingredients You’ll Need For Feta Dip

• Feta cheese: This is the most important ingredient, so try to find the best quality block of feta you can.
• Greek yogurt: I prefer full-fat Greek yogurt for the creamiest dip.
• Olive oil: For whipping the feta and drizzling it on top to serve. Use extra virgin olive oil, if possible, for the best flavor.
• Lemon juice: This gives the feta dip a bright flavor and helps to emulsify the mixture when mixed with the olive oil.
• Garlic: Mince your garlic really well so it blends completely without leaving any chunks.
• Dill & crushed red pepper: Both ingredients are optional but look gorgeous (and taste great!) when arranged on top of your bowl of feta dip.

Popular Substitutions & Additions

• Add peppers. A dash of red pepper flakes or a small minced jalapeño can bring a spicy kick to the dip. Or blend in some roasted red peppers for sweet and smoky depth.
• Use a different citrus. Swap out the lemon juice for lime juice for a slight variation in taste.
• Consider adding olives. Chopped Kalamata or green olives can add a salty and briny dimension.
• Omit the garlic. If you don’t have any garlic on hand or prefer not to use it, this feta dip will still be delicious without it.  

How To Make Feta Dip

1. Place all of the ingredients into the bowl of a small food processor.
2. Process until smooth and creamy, with no chunks remaining.

Tips for Making the Best Feta Dip

• Opt for a block of feta, not crumbled. The block version is creamier and blends better, ensuring a smoother dip.
• Adjust the dip’s thickness as needed. If it feels too thick, a bit more olive oil or yogurt can help adjust its consistency.
• Give it some resting time. Letting the dip sit in the refrigerator for a while intensifies the flavors.
• The quality of ingredients matters. High-quality olive oil and fresh ingredients can boost the overall taste of your dip.

What to Serve with Feta Dip

I label this snack as a dip, but it can be so much more than that! I love how fresh and light the flavors are, and how versatile the recipe is overall to go beyond just being a dip.

• As a dip, this recipe works best with toasted pita chips. That’s the way I usually serve it. But it’s also wonderful with pretzels, crackers, toasted baguette slices, breadsticks and vegetables, like carrots and cucumbers.
• It spreads quite nicely too, so it works really well in sandwiches like my beef shawarma wrap or my roasted cauliflower pita sandwiches.
• This feta dip also pairs really well with a salad. It’s similar to the idea of adding hummus to your salad. It adds lot of flavor and protein. If you want to pair it with some salads, try my Mediterranean Pasta Salad or my Green Goddess Salad.

How to Store Feta Dip

To store Greek yogurt feta dip, transfer it to an airtight container and place it in the refrigerator. When you’re ready to serve again, simply take it out and let it sit at room temperature for 10-15 minutes. If you find the dip has thickened slightly during storage, just give it a good stir. You can drizzle a bit more olive oil to bring back its creamy consistency.

How Long Will Feta Dip Last in the Fridge?

Feta dip will stay fresh for up to five days in the refrigerator.

Can I Freeze Greek Yogurt Feta Dip?

Freezing the dip is possible, but it might alter the texture when thawed. If you opt to freeze it, make sure it’s in a freezer-safe container with an airtight lid. The dip can be kept frozen for up to a month. Always thaw in the refrigerator before serving

Frequently Asked Questions

Whipped up in minutes with a simple list of ingredients, feta dip is the ultimate easy appetizer! You can use it in a variety of ways–as a dip, a spread, in bowls, or swirled into pasta. You’ll love having this delicious and easy feta dip in your fridge for healthy snacking and dipping whenever a feta craving hits!

For More Mediterranean Dips, Check Out:

• Best Hummus
• Muhammara 
• Baba Ganoush
• Avocado Hummus
• Labneh Yogurt
• Greek Feta Dip

If you try this feel good Feta Dip recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This feta dip recipe was originally published on February 3, 2019. It has recently been updated with new photography, clearer instructions, and process collages to help better make the recipe. It is also now blended smooth in a food processor or blender instead of chunky.