Description

This Greek Feta Dip is a whipped, creamy Mediterranean appetizer blended with Greek yogurt, lemon, garlic, and olive oil, finished with garden-fresh toppings. Ready in 10 minutes—perfect for parties, mezze boards, and game day.

Ingredients

8 ounces feta cheese, block, drained and patted dry

1/2 cup plain Greek yogurt (whole milk preferred)

2 ounces cream cheese, softened (optional for extra creaminess)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 small garlic clove, minced or grated

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon honey (optional)

1/4 teaspoon crushed red pepper flakes (more to taste)

1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped

2 tablespoons fresh dill, chopped (plus extra for topping)

Freshly ground black pepper, to taste

Pinch of fine sea salt (only if needed; feta is salty)

Optional toppings: chopped cucumber, cherry tomatoes, Kalamata olives, roasted red peppers, pepperoncini, capers

To serve: warm pita, pita chips, baguette slices, or crisp vegetables

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Instructions

1. Dry the feta well with paper towels and crumble it into a food processor or high-speed blender.

2. Add Greek yogurt, cream cheese (if using), olive oil, garlic, lemon zest, lemon juice, and honey.

3. Blend until very smooth and fluffy, 30–60 seconds, scraping the bowl as needed.

4. Pulse in crushed red pepper, oregano, dill, and black pepper. Taste and add a tiny pinch of salt only if needed.

5. Spread into a shallow bowl. Swirl the top with a spoon, then drizzle with more olive oil.

6. Garnish with extra dill and any toppings you love (cucumber, tomatoes, olives, roasted red peppers).

7. Serve immediately with warm pita, pita chips, or crisp veggies. Chill up to 1 hour to firm slightly if you prefer.

Notes

Use block feta in brine for the smoothest texture. Blend longer than you think for an ultra-creamy whipped feta dip. Taste before salting—feta is naturally salty.