Green Feta Dip
Updated November 20, 2025
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
- Comments
- Read comments
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Ingredients
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
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
- Step 1
Zest and juice the lemon into a food processor or blender.
- 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.
- 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
Comments
Do the instructions mean to use the brine from the feta?
Most likely, no. Probably said "in brine" as opposed to dry feta crumbles.
@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.
After reading so many comments mentioning the tartness / tanginess I decided to use sour cream instead of Greek yogurt. As for herbs (I was making a half recipe), I used 1/2 cup cilantro and one tbsp each of dried dill and dried mint. I should have tasted it before adding any salt, as even the small amt I added seemed saltier then preferred. Very nice, will make again.
This came out delicious eventually but took quite a bit of nurturing to get there. I used the blender and it was very hard to get to spin so I added more olive oil and yogurt, and half an avocado to make it less tangy. I would use food processor next time. Also didn't have much mint so used mostly parsley. Next time would try dill too. It's so delicious but leaves the taste of garlic in your mouth overnight, so I might try less of a hearty clove next time as well. Skipped the pistachios.
Why does this recipe get so many five stars? I made exactly as directed with good quality ingredients and found it to be salty and boring.