Greek Feta Dip

Isabella

This Greek Feta Dip is a creamy, tangy Mediterranean appetizer made with whipped feta, Greek yogurt, cream cheese, fresh lemon, and dill. Light yet rich, it’s beautifully garnished with cucumber, cherry tomatoes, and olive oil for a fresh and elegant presentation. Perfect for parties, mezze platters, or casual snacking, this easy no-cook dip comes together in minutes and delivers bold, restaurant-quality flavor at home.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 8 servings

Course: Appetizer

Cuisine: Greek, Mediterranean

Ingredients Method Notes

Ingredients

For the Creamy Feta Base
12 ounces feta cheese crumbled (block feta in brine provides the best flavor and texture)
1 cup plain Greek yogurt full-fat preferred for creaminess
1 8-ounce block cream cheese, softened to room temperature
¼ cup extra-virgin olive oil plus extra for drizzling
Zest and juice of 1 fresh lemon brightens and balances the saltiness
Kosher salt to taste (adjust carefully, as feta is naturally salty)
For Flavor & Garnish
2 tablespoons freshly chopped dill plus extra for garnish
Pinch of crushed red pepper flakes adds subtle heat
½ cup chopped cucumber seeds removed for less moisture
½ cup cherry tomatoes quartered
For Serving
Whole grain pita chips or warm pita bread
Each ingredient contributes to the perfect balance of salty creamy, fresh, and tangy flavors that define this Greek feta dip.

Method

Ensure the cream cheese is softened to room temperature for a smooth, lump-free texture.
In a large mixing bowl, combine crumbled feta, Greek yogurt, softened cream cheese, olive oil, lemon zest, and lemon juice.
Using a handheld mixer on medium-high speed, beat for 2–3 minutes until light, smooth, and fluffy.
Taste and carefully adjust with kosher salt if needed.
Gently fold in chopped dill and crushed red pepper flakes using a spatula, avoiding overmixing.
Transfer the dip to a serving bowl and create decorative swirls on top with the back of a spoon.
Top with chopped cucumber, cherry tomatoes, fresh dill, and a drizzle of extra-virgin olive oil.
Refrigerate for 30–60 minutes before serving for best flavor, or serve immediately if desired.

Notes

Use block feta in brine for the best flavor and creaminess. Adjust lemon juice to taste for more brightness. For extra smooth texture, blend in a food processor. Add one grated garlic clove for deeper Mediterranean flavor. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as dairy ingredients may separate.