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Greek Feta Dip Recipe

Make the Greek Feta Dip Recipe for a tangy, creamy appetizer perfect for parties and weeknight snacks.

Ingredients

• 8 oz (225 g) feta cheese, preferably from a block in brine, drained and crumbled
• 4 oz (115 g) full-fat cream cheese, softened to room temperature (about 68–72°F / 20–22°C)
• 1/2 cup (120 g) plain full-fat Greek yogurt, cold
• 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest, from 1 unwaxed lemon
• 1 small garlic clove (about 3 g), finely minced or grated
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/8 teaspoon fine sea salt, or to taste (add only if needed; feta is naturally salty)
• 1 to 2 teaspoons cold water, as needed to adjust consistency
• 2 tablespoons (8 g) fresh dill, finely chopped, plus more for garnish
• 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped
• 2 tablespoons (20 g) finely diced English cucumber, seeds removed and patted dry (optional garnish)
• 2 tablespoons (20 g) finely diced ripe tomato, seeds removed and patted dry (optional garnish)
• 2 tablespoons (16 g) pitted Kalamata olives, finely chopped (optional garnish)
• 1 teaspoon extra-virgin olive oil, for final drizzle
• 1/4 teaspoon smoked paprika or sweet paprika, for garnish (optional)
• 4 pita breads or 2 cups (about 200 g) sturdy pita chips, for serving (optional)
• 2 cups (about 200 g) assorted fresh vegetable sticks, such as cucumber, bell pepper, carrot, and cherry tomatoes, for serving (optional)

Instructions

Step 1: Soften, drain, and prep

Bring the cream cheese to room temperature until soft and spreadable; drain the block feta and crumble it into irregular, slightly moist shards. Finely grate the lemon zest and squeeze fresh lemon juice, finely mince the garlic, and finely chop the fresh dill and parsley. If you plan to use the optional cucumber, tomato, and Kalamata olives, very finely dice them and gently pat the pieces dry so they won’t water down the dip. This is an active prep step—soft, crumbly, and vividly fresh components ready to transform.

Notes

• Taste before adding extra salt since feta is naturally salty
• Bring cream cheese to room temperature for easier blending
• Pat optional cucumber and tomato dry to avoid watering down the dip
• Adjust consistency with 1 to 2 teaspoons cold water as needed
• Serve at room temperature for the best flavor