Feta Dip

A white platter with sliced celery and cucumber and a white bowl of feta dip on top.

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

  • Quick Glance
  • (3)
  • 10 M
  • 10 M
  • Serves 4
5/5 - 3 reviews
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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.

Plop the feta dip in your prettiest serving dish and set it on the table or sideboard along with sliced cucumber and celery sticks.

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Recipe Testers' Reviews

There are many things to love about this feta dip recipe. For instance, it takes no more than 8 or 10 minutes to prepare, from prep to table. This will easily make 6 people very happy as an appetizer. We had it with carrots, cucumber, celery, and zucchini. This dip would be great with any fresh vegetable and certainly would also be good with chips and pretzels. The most important thing to love about this dip, for me, is that instead of adding a bit of feta cheese to a bucket of yogurt, we brilliantly add a bit of plain yogurt to a nice amount of feta. The yogurt is used to make the feta creamy as opposed to being used as a vehicle to bring the essence of feta to the dip. 20 small green olives, about 1 1/4 cups, are a wonderful addition to this simple, yet complex-flavored dip. I completed my dip with the leaves from several sprigs fresh thyme from our garden and garnished the dip with a couple whole sprigs. You could probably eat this as soon as you've made it, but I suggest you make it ahead and chill it for a couple of hours. We love this dip, and I can see us using it for any number of things, including topping a salad or even a cold sandwich.

Great Greek flavors! And this feta dip recipe was really fast to put together—it maybe took 5 minutes total. I didn't measure my olives, I just used a large handful that I had left in the fridge. I used regular plain yogurt—I probably should have used Greek yogurt, but I was feeling lazy and just wanted to use up what I had at home. We served this with cucumber slices, baby carrots, and pita chips. The pita chips were the most popular dipper, followed by the cukes. This dip would be great in pita bread with some chicken, tomatoes, cucumbers, and red onions—a good way to use any leftover dip.

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  1. I just made this dip…beautiful consistency and great taste, I think next time I would halve the number of olives and triple the amount of herbs, but otherwise delicious.

  2. This dip could not have been easier to make and was so delicious. I used a French feta I have fallen in love with from my local Bristol Farms along with Castelvetrano olives and lemon thyme from my garden. I added some lemon zest before I blended it and then hit it with some more right before serving for color. I served this with a variety of vegetables and some pita crackers. I used the leftovers on a Turkey burger — One could put this dip on just about anything. I think the majority of my guests’ favorite meals come from your blog. Keep feeding me with new ideas! Thank you!

  3. Like the sound of this! Green onions as well as apple and pear slices would also be good dippers. I can see adding some garlic and olive oil and using it as a creamy salad dressing, too. I just love a recipe that lets you riff a little (as you’ve probably noticed). 😉 Thanks!

    1. Sure thing, Bonnie. Peel the jicama first—I usually cut it in half, place it cut-side down on a cutting board, and then slice off the rough exterior with a sharp paring knife. Then I cut it into thick slices (maybe 1/4 to 1/2 inch thick) and then cut the slices into sticks (again 1/4 to 1/2 inch thick). If prepping the jicama dippers in advance, simply dump them in a bowl filled halfway with ice water for a while and then drain and pat dry just prior to serving. Kindly let us know what you think when you make this…!

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