Green Feta Dip

Updated: Nov. 21, 2025

Prep & Cook Time

• Total Time: 15 minutes

• Prep Time: 10 minutes

• Cook Time: 5 minutes (Note: No heat required; “cook time” reflects blending and chilling)

Ingredients (Serves 8–10)

• 1 large lemon: Zest and juice (zest from yellow outer peel only, avoid white pith)

• 1 garlic clove: Finely grated (or minced for quicker flavor release)

• 12 ounces feta in brine: Crumbled (about 3 cups; drained of excess brine before use)

• 2 cups tender herbs: Leaves + tender stems (dill, parsley, mint; wash and pat dry)

• ¾ cup full-fat plain Greek yogurt: For creaminess (substitute whole milk yogurt for richness)

• 3 tablespoons extra-virgin olive oil: Plus extra for garnish

• Salt and freshly ground black pepper: To taste

• Garnishes:

• ¼ cup finely chopped pistachios (roasted or raw)

• 1 teaspoon Aleppo pepper (or mild chili flakes)

• Flaky sea salt (e.g., Maldon)

For Serving

Crunchy accompaniments:

• Potato chips, whole-grain crackers, or vegetable sticks (carrot, cucumber, celery).

Instructions

Step 1: Zest & Juice the Lemon

Using a microplane zester, remove 1–2 tsp bright yellow zest from the lemon. Then squeeze the lemon to yield 2–3 tbsp fresh juice.

Step 2: Blend the Base

In a food processor or high-speed blender, combine:

• Zest, lemon juice, grated garlic, crumbled feta, chopped herbs, Greek yogurt, and olive oil.

Season with 1–2 pinches of salt and a generous grind of black pepper.

Pulse until smooth and fluffy (20–30 pulses; scrape down sides mid-blend if needed). Avoid over-blending—the goal is a light, airy texture (not watery or dense).

Step 3: Chill & Refresh

Transfer the dip to an airtight container and refrigerate for at least 2 hours (flavors meld, and the dip thickens).

If prepped ahead: When serving, stir in 1 tsp lemon juice and a pinch of salt to restore brightness.

Step 4: Garnish & Serve

Top the chilled dip with pistachios, Aleppo pepper, flaky sea salt, and a light drizzle of olive oil. Serve immediately with chips, crackers, or vegetables.

Chef’s Tips

• Brine-Free: Drain feta on paper towels for 5–10 minutes to remove excess brine (critical for balanced flavor).

• Lemon Balance: Reduce zest/juice by ½ after initial batches to avoid overpowering the dip (per reviewer feedback).

• Texture Fix: If too runny after blending, chill for 30 minutes; it will thicken naturally.

• Spice Substitute: Replace Aleppo with ¼ tsp cayenne or omit for a milder version.

• Storage: Keeps fresh in the fridge for up to 3 days. Reheat gently if needed (though room temp is best).

Reviewer Highlights

• “Drained feta and 2+ hours in the fridge = magic. The dip was light, herby, and never felt greasy.”

• “Added 2 tbsp honey for sweetness; the Aleppo pepper gave just enough heat. Perfect for parties!”

• “Herb ratio is key—dill, parsley, mint in equal parts = fresh, vibrant flavor.”

This vibrant, zesty dip balances tangy feta with creamy yogurt and fresh herbs, ideal for sharing or snacking. Adjust spices/herbs to taste!