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(514)
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
514 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.

Amy

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

D

Removing this from my saved recipes and will not make it again. It’s far too lemony and tart. I really like lemon, but that’s the only flavor that comes through, even after adding honey, avocado, more garlic, scallions (per other comments and suggestions) and using plenty of fresh herbs in the original recipe. (And no, I did not use the brine.) The amount of juice in “ one large lemon” varies significantly between lemons. I strongly suggest the recipe developers also include an amount of lemon juice (for example, ‘3 tablespoons of lemon juice’), not just the number of lemons. I see many other comments about this recipe being too lemony and tart.

maria

Made using exact measurements for almost all ingredients and it came out beautifully. Pulled back just a bit on the feta. Used full fat greek yogurt, lemon zest and juice as indicated and all three suggested herbs--dill, mint, parsley. Not at all watery. Lovely consistency and flavor.

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.

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