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–+ servings
creamy tangy herbed feta

Greek Feta Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Greek
Servings 6 servings

Equipment

  • 1 medium mixing bowl
  • 1 small serving bowl
  • 1 Fork or potato masher
  • 1 Silicone spatula
  • 1 teaspoon
  • 1 tablespoon
  • 1 Knife
  • 1 Cutting board
  • 1 plastic wrap or airtight container

Ingredients
  

  • 200 gram feta cheese crumbled
  • 120 gram Greek yogurt plain
  • 2 tablespoon extra-virgin olive oil plus more for drizzling
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest finely grated
  • 1 small garlic clove finely minced
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh oregano or parsley finely chopped
  • 1/4 teaspoon dried chili flakes or Aleppo pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons water cold as needed to loosen
  • 1 pinch salt optional to taste
  • 4 cherry tomatoes quartered for garnish
  • 4 kalamata olives pitted and sliced for garnish

Instructions
 

  • Place the crumbled feta cheese into the medium mixing bowl and mash it well with a fork until it forms fine, small curds.
  • Add the Greek yogurt to the bowl and continue mashing and mixing until the mixture is smooth and well combined.
  • Pour in the olive oil, lemon juice, and lemon zest, then stir until the dip becomes creamy and slightly fluffy.
  • Add the minced garlic, chopped dill, chopped oregano or parsley, chili flakes, and black pepper, and mix thoroughly.
  • If the mixture is too thick, add cold water 1 teaspoon at a time, stirring after each addition until your desired dipping consistency is reached.
  • Taste the dip and add a pinch of salt only if needed, depending on the saltiness of the feta.
  • Transfer the dip to the small serving bowl, smoothing the top with a spatula.
  • Cover the bowl with plastic wrap or place it in an airtight container and refrigerate for 30 minutes to allow the flavors to meld.
  • Before serving, drizzle a little extra-virgin olive oil over the top and garnish with cherry tomato quarters and sliced kalamata olives.
  • Serve the Greek feta dip chilled or cool with warm pita, crackers, or fresh vegetables.

Notes

For best flavor, choose a good-quality sheep’s milk or sheep-and-goat feta packed in brine, as it stays creamier and tangier; if the dip tastes too sharp, mellow it by adding a bit more yogurt or a drizzle of honey, and if it seems too loose after resting, simply stir in a bit more crumbled feta to thicken it. Letting the dip rest is important because the garlic and herbs bloom in the dairy, so try not to skip that step; you can make it a day ahead and store it covered in the fridge, then give it a quick stir before serving. Adjust herbs and chili to your preference—more dill for a fresher flavor, more chili for heat—and always add salt last, since feta can vary a lot in salinity.
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