Dill Feta Dip
This Dill Feta Dip is a little citrusy, a little tart, and a whole lot of creamy. It's complemented so well by a fresh blend of Mediterranean staples like tomatoes, cucumbers, and olives.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Appetizer
Cuisine: American, cafe
Servings: 8 people
Calories: 208kcal
- ⅔ cup Greek yogurt 1 5.3oz single container cup
- 8 oz feta cheese
- 4 oz cream cheese
- ¼ cup olive oil
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tbsp everything bagel seasoning
- 5 stalks fresh dill
- ½ tsp dill weed
- ¼ tsp salt
- ¼ tsp pepper
Serve with
- fresh cucumber
- sliced peppers
- crostinis / crackers
In a blender, add plain Greek yogurt, feta cheese, cream cheese, lemon juice, and fresh dill. Beat with a hand mixer until smooth.
Add in the lemon juice, seasonings, and olive oil. Beat again until all ingredients are combined.
Transfer your dip from the mixing bowl to a serving bowl. Garnish dip with fresh dill and slices of cucumber.
Serve with fresh vegetables like crunchy bell peppers, cucumbers, and salty pita chips. YUM!
I love this Whipped Dill Feta Dip as a stand alone appetizer served with vegetables and fresh pita. But, it also would be phenomenal on a homemade gyro, sandwich or as salad dressing.
To make this dip thicker, simply add more feta cheese. For a thinner dip, add more olive oil.
Store dip in the refrigerator for up to 5 days. It will thicken slightly when chilled. So if you’d like more of a runny dip, let it warm up to room temperature before serving.
Serving: 1 serving | Calories: 208kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 571mg | Potassium: 119mg | Sugar: 1g