This Greek Yogurt Feta Dip is the kind of recipe you make once and then forever get asked to bring to gatherings. Creamy, tangy, and bright with lemon, it comes together in minutes and feels effortlessly special without trying too hard. Greek feta and rich yogurt form the base, while olive oil, garlic, and chili flakes add depth. Finished with fresh herbs, pistachios, and lemon zest, this dip is perfect for a casual meze board or a full-on party spread. Serve it with warm pita, crusty bread, or crisp vegetables, and watch it disappear faster than you planned.
Looking for appetizer ideas? Pair this ypgurt feta dip with crispy potato bites, Lemon Pepper Chicken Wings, and Eggplant Fritters for an easy Greek-inspired spread made for sharing.
Why you will love Greek yogurt feta dip
Here is what you need
- Greek yogurt – Full-fat Greek yogurt (5%) creates a creamy, balanced dip without overpowering the feta. Thinner or low-fat yogurts will make the dip looser and less rich.
- Feta cheese – Use authentic Greek feta packed in brine for the best flavor and texture. It should be tangy and slightly crumbly, not dry. Avoid pre-crumbled feta—it won’t blend smoothly and lacks depth.
- Lemon juice & zest – Fresh lemon juice is essential here—it brightens the dip and balances the saltiness of the feta. The zest adds aromatic citrus notes, so be sure to zest only the yellow part and avoid the bitter white pith.
- Extra-virgin olive oil – Choose a good-quality extra-virgin olive oil with a mild, fruity profile. It softens the feta, adds silkiness, and gives the dip its signature Mediterranean character.
- Garlic powder – Garlic powder provides a gentle, even garlic flavor without the sharp bite of raw garlic. It keeps the dip smooth and party-friendly.
- Red pepper flakes – These add a subtle warmth rather than real heat. Adjust to taste, or substitute with Aleppo pepper for a milder, slightly smoky finish.
- Fresh herbs (mint & parsley)
Optional but lovely. They add freshness, balance, and color. Use one or both, depending on what you have. - Pistachios – Also optional, but highly recommended for texture. They add crunch and a touch of natural sweetness that contrasts beautifully with the creamy dip.
Substitutions
- Want it dairy-free? This recipe is built around yogurt and feta, so substitutions change the character. You could experiment with a plant-based feta alternative and thick dairy-free yogurt, but expect a different texture and flavor.
- No fresh lemon? Bottled lemon juice works in a pinch, but use slightly less and adjust to taste. You can skip the zest if needed, though it adds brightness.
- Prefer fresh garlic instead of powder? Use ½ small garlic clove, finely grated. Start small—it’s stronger than garlic powder and can overpower the dip quickly.
- No pistachios? Swap with toasted walnuts, pine nuts, or almonds. Or skip nuts entirely for a smooth, classic finish.
- No fresh herbs?
You can use a small pinch of dried mint or dried parsley, but fresh is best here. Even a sprinkle of dried oregano works nicely.
Step by step
Step 1: Add the feta, Greek yogurt, lemon juice, half of the lemon zest, olive oil, and garlic powder to a food processor fitted with the blade.
Step 2: Blend until smooth and creamy, stopping to scrape down the sides as needed.
Transfer to a serving bowl. Drizzle with olive oil and top with red pepper flakes, mint, parsley, pistachios, and the remaining lemon zest. Serve with pita bread, baguette slices, or fresh vegetables.
Build a Greek Mezze Board
Perfect for entertaining or casual grazing. Serve this yogurt feta dip alongside:
• Tzatziki (Greek Yogurt & Cucumber Dip)
• Melitzanosalata (Smoky Eggplant Dip)
• Skordalia (Greek Garlic Dip)
• Warm pita bread and marinated olives
FAQs
More Greek appetizers
Greek Yogurt Feta Dip with Lemon, Chili & Pistachio
Equipment
- Food processor
Ingredients
- 8 oz Greek feta cheese 220 g
- ¾ cup Greek strained yogurt Total 5% or similar full-fat Greek yogurt
- 1 lemon juiced and zested
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons fresh basil finely chopped
- 2 tablespoons pistachios finely chopped
Instructions
- In a large food processor fitted with the blade, add the feta, Greek yogurt, lemon juice, half of the lemon zest, olive oil, and garlic powder. Blend until smooth and creamy, stopping to scrape down the sides as needed.8 oz Greek feta cheese, 1 lemon, 2 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, ¾ cup Greek strained yogurt
- Transfer the dip to a serving plate or shallow bowl.Drizzle with a little extra olive oil, then top with red pepper flakes, mint, basil, pistachios, and the remaining lemon zest.1 teaspoon chili flakes, 2 tablespoons fresh mint, 2 tablespoons fresh basil, 2 tablespoons pistachios
- Serve with pita bread, baguette slices, or your favorite fresh vegetables.
Notes
- Use feta packed in brine for the best flavor and texture.
- If the dip is too thick, blend in 1–2 teaspoons olive oil or lemon juice.
- Add toppings just before serving for the freshest look.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 10–15 minutes and stir before serving.Nutrition
