Ingredients
8 ounces (225 g) block feta cheese, crumbled
¾ cup (180 g) whole milk Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons fresh lemon juice (about 1 lemon)
1 small garlic clove, minced or pressed
Aleppo pepper or red chili flakes, for garnish
Chopped fresh parsley or dill, for garnish
Pita bread, baguette slices, or fresh veggies, for serving
Instructions
-
Blend the base:
Add the feta cheese, Greek yogurt, olive oil, lemon juice, and garlic to a food processor. -
Whip until creamy:
Process for 1–2 minutes, pausing to scrape down the sides if needed, until the mixture becomes smooth and velvety. -
Adjust to taste:
Taste and add more lemon juice or a drizzle of olive oil if you prefer a thinner consistency or extra tang. -
Garnish and serve:
Transfer the whipped feta to a shallow bowl. Drizzle with olive oil, sprinkle with Aleppo pepper (or chili flakes), and finish with fresh parsley or dill. -
Enjoy:
Serve immediately with pita wedges, baguette slices, or crisp vegetables.
Notes
- Use block feta: Pre-crumbled feta contains anti-caking agents that can make your dip grainy. Always choose a block for the creamiest results.
- Greek yogurt matters: Whole milk yogurt gives body and a rich mouthfeel. Low-fat versions can make the dip thinner.
- Adjust consistency: If your dip feels too thick, blend in a teaspoon or two of olive oil or water until smooth.
- Make ahead: This dip can be made 1–2 days in advance — just stir before serving.
- Flavor upgrades: Add roasted red peppers, sun-dried tomatoes, or a handful of fresh herbs for extra color and taste.
- Prep Time: 5 min
- Cuisine: Mediterranean