Delish Feta Dip Recipe

This is the feta dip I make when people text “we’re five minutes away” and I still have a toddler wearing a superhero cape and yogurt in my hair. It’s creamy, salty-tangy, a little lemony, and honestly tastes like something you paid $14 for at that cute wine bar. But it’s a blender situation. Toss it in, whiz, drizzle with olive oil, and call it fancy. Good bread + this dip = the whole party.

My husband loves this so much he once stood at the fridge with a pita wedge and just… didn’t come back to the couch. Our little family demolishes it for “snack dinner” with cucumbers, olives, and whatever crackers aren’t crushed at the bottom of the box. It’s become the move when friends show up, or when I need something that looks impressive and took me less time than it took the coffee to brew.

How to Make It

Grab a block of feta (the kind in brine if you can swing it), a dollop of Greek yogurt, lemon, garlic, and your best olive oil. I toss everything in the food processor and let it go until it’s scandalously smooth. If it looks chunky and grumpy, splash in a tablespoon or two of cold water—magic trick. Taste it. If your feta is aggressively salty, squeeze a little extra lemon or swirl in a teaspoon of honey to balance things out. Pile it into a low bowl, carve a few swoops with the back of a spoon, then drown it in a dramatic olive oil drizzle. Finish with pepper, chili flakes, and herbs because we’re extra like that.

✔Ingredient Notes

– Feta: Block-in-brine = creamy, dreamy, less dry. Pre-crumbled is fine in a pinch; it just blends a little grainier.
– Greek yogurt: Makes it tangy-smooth. Full-fat tastes best; 2% works too. No yogurt? Use softened cream cheese for extra lush vibes.
– Olive oil: The good stuff shines here. If yours is bitter, go light and add at the end as a drizzle.
– Lemon: Zest + juice wakes everything up. If it tastes flat, it needs more lemon, not more salt.
– Garlic: One small clove is perfect. Two if you like chaos. Raw garlic blooms as it sits—don’t go wild if making ahead.
– Honey: Just a teaspoon to balance. Maple also works. Skip if you want pure salty-tang.
– Red pepper flakes: Optional kick. Aleppo pepper is lovely and a little fruity.
– Water or milk: A tablespoon at a time to loosen. Stop as soon as it swirls like frosting.

✔Recipe Steps

1. Crumble 8 oz feta into a food processor or high-powered blender.
2. Add 1/2 cup Greek yogurt, 2 tbsp olive oil, zest and juice of 1/2 lemon, 1 small garlic clove, and 1 tsp honey.
3. Blend until smooth, stopping to scrape the sides.
4. Stream in 1–3 tbsp cold water (as needed) and blend again until fluffy and silky.
5. Taste and adjust: more lemon for brightness, honey for balance, chili flakes for heat, pepper to finish.
6. Spoon into a shallow bowl, swirl the top, and garnish with olive oil, herbs, and flakes.

What to Serve It With

– Warm pita, naan, or torn sourdough.
– Crunchy veggies: cucumbers, peppers, snap peas, radishes.
– Roasted potatoes or carrots (dip them like they’re nuggets).
– Grilled chicken or shrimp skewers.
– A snack board with olives, cherry tomatoes, and crackers.
– Breakfast eggs… trust me.

✔Tips & Mistakes

– Start thick, then thin. Easier to loosen than to rescue a runny dip.
– Taste your feta first—some brands are salt bombs. Lemon and honey are your balance buttons.
– Don’t over-garlic if making ahead; it intensifies in the fridge.
– Let the machine run longer than you think. Extra 30 seconds = velvety.
– If it splits or looks weird, blend in a spoonful more yogurt to bring it back.

✔Storage Tips

Pop leftovers in an airtight container for up to 4 days. It firms up in the fridge, so give it a quick stir and a splash of water or olive oil to loosen. Cold straight from the container? Absolutely—you are among friends. Also very elite on toast for breakfast with a fried egg and chili crisp.

✔Variations and Substitutions

– No yogurt: Use 4 oz softened cream cheese or 1/2 cup ricotta for a milder, fluffy dip.
– Heat lovers: Swirl in 1 tsp harissa or a pinch of cayenne. Chili crisp on top is a win.
– Herb garden moment: Dill, mint, parsley—chop and sprinkle. Basil if that’s what’s hanging on the windowsill.
– Roasted red pepper: Fold in finely chopped jarred peppers at the end for color and sweetness.
– Lemon swap: No fresh lemon? Use 1–2 tsp bottled juice; add extra zest if you’ve got it.
– Sweetener: Honey ↔ maple syrup ↔ a pinch of sugar. Or skip entirely.
– Dairy-free: Use plant-based feta and a thick dairy-free yogurt; add a little extra olive oil for body.
– Extra protein: Blend in 2 tbsp white beans. It disappears, in a good way.

Frequently Asked Questions

Delish Feta Dip Recipe

Whipped feta dip that’s tangy, creamy, and ready in minutes. Perfect with pita chips, veggies, or as a sandwich spread.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 ounces feta cheese, block drained and patted dry
• ▢ 4 ounces cream cheese softened
• ▢ 0.75 cups plain Greek yogurt whole milk for extra creaminess
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 tablespoons fresh lemon juice
• ▢ 1 clove garlic small, or to taste
• ▢ 1 teaspoons honey balances the tang
• ▢ 0.5 teaspoons crushed red pepper flakes adjust to taste
• ▢ 0.25 teaspoons black pepper
• ▢ 0.25 teaspoons kosher salt add to taste; feta is salty
• ▢ 2 tablespoons fresh dill, chopped plus more for garnish
• ▢ 1 tablespoons extra-virgin olive oil for drizzling, optional
• ▢ 0.5 cups roasted red pepper, diced optional topping

Instructions

Preparation Steps

• Crumble the feta into a food processor. Add the softened cream cheese and Greek yogurt.
• Add olive oil, lemon juice, garlic, honey, red pepper flakes, black pepper, and salt.
• Blend until very smooth and fluffy, scraping the bowl as needed to remove any feta bits.
• Pulse in the chopped dill, or fold it in by hand to keep green flecks distinct.
• Taste and adjust seasoning with more lemon, salt, or red pepper flakes as desired.
• Transfer to a shallow bowl, swirl the top, and garnish with a drizzle of olive oil, diced roasted red pepper, and extra dill. Serve with pita chips and veggies.

Notes

For best texture, use block feta in brine. Make-ahead: cover and refrigerate up to 3 days; stir before serving. If the dip firms up in the fridge, mix in a splash of olive oil or yogurt to loosen.