Ten minutes. That’s how long this easy yet elegant feta dip recipe takes to toss together. So if, like some folks we know, you’ve been putting off inviting folks over this summer, here’s your chance to pull it off with panache.–Renee Schettler Rossi
LC Dippers Note
Funny how everyone tends to obsess over what sorta dip to set out for an occasion, yet the dippers–you know, what you dip into the dip–are typically an afterthought. Not that there’s anything wrong with the expected crudités and supermarket baguette, it’s just that we like to think outside the proverbial box of water crackers. Like radishes. Steamed asparagus or green beans. Jicama. Homemade pita. You see where we’re going with this. Feel free to let us know your preferred dipper in a comment below.
Feta Dip Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 4
- 2/3 cup (100 grams) roughly crumbled feta
- 1/2 cup (140 grams) plain yogurt, preferably full-fat Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh oregano leaves (or substitute parsley, dill, basil, or just about anything in your garden)
- 20 small green olives, pitted (about 1 1/4 cups)
- Freshly ground black pepper, to taste
- Cucumber slices, for serving
- Celery sticks, for serving
- 1. Toss the feta, yogurt, and lemon in a blender or food processor and process until smooth. Add the oregano, olives, and pepper and blend until finely chopped.
- 2. Plop the feta dip in your prettiest serving dish and set it on the table or sideboard along with sliced cucumber and celery sticks.
Hungry for more? Chow down on these:
- Creamy Feta Dip with Jalapenos from How Sweet It Is
- Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips from Aggie's Kitchen
- Portuguese Green Olive Dip from Leite's Culinaria
- Yogurt and Cucumber Dip from Leite's Culinaria
Feta Dip Recipe © 2014 Donna Hay. Photo © 2014 William Meppem. All rights reserved.
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