Green Feta Dip

By Andy Baraghani

Updated November 20, 2025

  • Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(601)
Comments
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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

  • 1 large lemon 

  • 1 garlic clove, finely grated 

  • 12 ounces feta in brine, crumbled (about 3 cups)

  • 2 cups tender herbs (leaves and tender stems), such as dill, parsley and mint 

  • ¾ cup full-fat plain Greek yogurt 

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • Salt and freshly ground black pepper 

  • ¼ cup finely chopped pistachios, for garnish

  • 1 teaspoon 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

9 grams carbs; 55 milligrams cholesterol; 291 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 3 grams fiber; 673 milligrams sodium; 13 grams protein; 2 grams sugar

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
601 user ratings
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Comments

VHath

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

Amy

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

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.

Cari

Salty and delicious!

SuzVT

Followed the recipe to the letter with high-quality ingredients (no, didn’t use the brine). Tasted sharp and we came away with extremely offensive breath. No idea why. Used one small clove of garlic.

HL

Made some modifications: swapped pumpkin seeds for pistachios (allergy in the family); added roasted garlic, pomegranate molasses, and ricotta to add sweetness and flavor; and didn't have Aleppo pepper so I skipped it. For the herbs I used flat-leaf parsley, chives, and mint. it was delicious with roasted Brussels sprouts and bulgur wheat

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