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(268)
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).

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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.

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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.

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Ratings

5 out of 5
268 user ratings
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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.

JT

Great flavor! Mine ended up a little runny, I think because the Greek yogurt I chose was not very thick.

Kerstin Lappen

This makes a large amount of dip. I would half the recipe next time.

Karen

This recipe was poorly written. 1.the amount of ingredients is WAY too much and creates too large of a portion. 2. the feta and Greek yogurt combination was SO thick my Vitamix wouldn’t even budge. 3. it was unclear if the feta brine was to be included. I put in some of the brine to get the mixer blades to spin, then it was too soupy. This tasted ok, but not as delicious as it looked in photo. I put it out with fresh veges and crackers at three events, and a dent was not made. Too bad it will be thrown out, as the feta was a very high quality and expensive product. Don’t bother making it.

Alla

I used half lemon, whole one would have been too sour. It turned out great.

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