Greek Yogurt Feta Dip with Lemon, Chili & Pistachio

Whipped yogurt feta dip topped with olive oil, fresh herbs, lemon zest, red pepper flakes, and pistachios.

Greek Yogurt Feta Dip with Lemon, Chili & Pistachio

This Greek yogurt Dip is creamy, tangy, and finished with lemon zest, olive oil, and chili flakes. It’s quick to make and perfect for parties, mezze platters, or casual snacking.

Course Appetizer-snack

Cuisine Greek

Prep Time 10

Cook Time 0

Servings

Calories 180kcal

Author by Jenny Skrapaliori Graves

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