Creamy Greek Feta Dip Recipe | Easy Mediterranean Appetizer
Make this creamy Greek feta dip for a tangy Mediterranean appetizer. Smooth feta blended with yogurt, olive oil, and herbs creates the perfect dip for pita bread, veggies, or sandwiches.
Equipment
- Food processor or high-speed blender
- Microplane/zester
- Measuring cups & spoons
- Spatula
- Serving bowl or shallow plate
Ingredients
- 8 oz block feta (in brine, drained and patted dry)
- 8 oz block feta (in brine, drained and patted dry)
- 3 tbsp extra-virgin olive oil
- 1 clove garlic, minced or microplaned
- 1 tbsp lemon juice + 1 tsp zest
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
- 2 tbsp fresh herbs (dill, parsley, mint, or oregano)
- Optional: roasted red peppers, sun-dried tomatoes, or 1 tsp honey for sweet contrast
Instructions
- Prep: Drain feta, pat dry. Zest and juice lemon; mince garlic.
- Blend base: Add feta and yogurt/cream cheese to food processor. Pulse until mostly smooth.
- Emulsify: Stream in olive oil while blending. Add lemon juice, zest, garlic, and pepper. Blend until silky.
- Adjust: Taste and balance. If too salty, add more yogurt or a drizzle of honey. Fold in herbs.
- Chill: Refrigerate 30–60 minutes to let flavors meld and texture thicken.
- Serve: Spread into a shallow bowl, swoosh for presentation, drizzle olive oil, and garnish with herbs or chili flakes.
Notes
- Make-ahead: Best prepared 24 hours in advance; flavors bloom overnight.
- Storage: Refrigerate in airtight container for 3–4 days. Refresh with a stir and drizzle of olive oil.
- Freezing: Not recommended—dairy can separate.
- Variations: Try lemon–dill, roasted red pepper, spicy tyrokafteri-style, or honey–herb.
- Tip: Always use block feta packed in brine—it blends creamier than pre-crumbled.