Green Feta Dip

By Andy Baraghani

Updated Nov. 21, 2025

Green Feta Dip
Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Megan Hedgpeth.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(454)
Comments
Read comments

Feta dips can be sharp and salty, but this one is smoothed out with yogurt and a heap of soft herbs, turning it into something light, fluffy and very green. Think of this as a cross between whipped feta and an herby yogurt sauce: It’s bright, tangy and endlessly snackable. It’s gorgeous when finished with chopped pistachios, Aleppo chile and a drizzle of oil for crunch and color, but it’s just as good plain, scooped up with crackers or crunchy vegetables. It keeps well for a few days, which makes it an easy make-ahead for dinner parties (or simply for yourself — no shame).

Featured in: Make Your Most Beautiful Thanksgiving Yet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 cups
  • 1large lemon 
  • 1garlic clove, finely grated 
  • 12ounces feta in brine, crumbled (about 3 cups)
  • 2cups tender herbs (leaves and tender stems), such as dill, parsley and mint 
  • ¾cup full-fat plain Greek yogurt 
  • 3tablespoons extra-virgin olive oil, plus more for serving
  • Salt and freshly ground black pepper 
  • ¼cup finely chopped pistachios, for garnish
  • 1teaspoon Aleppo or other mild crushed chile, for garnish
  • Flaky sea salt, for garnish
  • Any combination of chips, crackers and crunchy vegetables, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

291 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 13 grams protein; 673 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Zest and juice the lemon into a food processor or blender.

  2. Step 2

    Add the garlic, feta, herbs, yogurt and oil. Season with salt and pepper and pulse until you have a smooth, fluffy and bright green dip. Taste and adjust seasonings. At this point, the dip can be refrigerated in an airtight container for up to 3 days.

  3. Step 3

    If the dip was made ahead, add more lemon juice and salt to taste. Transfer the dip to a serving bowl and top with the pistachios, chile, flaky salt and a little more oil. Serve with any combination of chips, crackers and crunchy vegetables for dipping.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
454 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

VHath

Do the instructions mean to use the brine from the feta?

Amy Tanner

@Julie the farmer it could have been the lemon. I go easy on lemon when it’s called for. Sometimes too much can ruin a dish. Also some fetas are mellower than others. Bulgarian feta is milder and typically less expensive.

Amy

Most likely, no. Probably said "in brine" as opposed to dry feta crumbles.

leskap19

Just made this. Great flavor. Very tasty and easy (you don’t even need to chop the herbs!). It has a slightly grainy texture , which is unfortunate, but not a dealbreaker for me.

caroline

Incredibly watery- like a salad dressing. I don’t know what I did wrong

Jim MCCUNN

I’ve made this three times now. Here are some notes. I used 10.5 ounces of feta (do not use the brine), and 5.3 ounces of whole milk greek yogurt. These are the amounts the packages come in at my Trader Joe’s. After the first batch, I reduced the lemon by about half. The mint, dill, parsley combination turns out great, so I haven’t experimented with other herbs. In place of Aleppo, I used a very small amount of regular cayenne pepper, maybe 1/4 teaspoon. When it comes out of the food processor it is very runny, but it sets up great in the fridge, so be sure you have a couple hours for that. The “make ahead” instructions don’t seem necessary. The toppings will float on top even before chilling. It makes a big batch, but keeps fine in the fridge and it’s a fantastic snack.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.