Green Feta Dip

By Andy Baraghani

Updated November 20, 2025

  • Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(630)
Comments
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Feta dips can be sharp and salty, but this one is smoothed out with yogurt and a heap of soft herbs, turning it into something light, fluffy and very green. Think of this as a cross between whipped feta and an herby yogurt sauce: It’s bright, tangy and endlessly snackable. It’s gorgeous when finished with chopped pistachios, Aleppo chile and a drizzle of oil for crunch and color, but it’s just as good plain, scooped up with crackers or crunchy vegetables. It keeps well for a few days, which makes it an easy make-ahead for dinner parties (or simply for yourself — no shame).

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Ingredients

Yield:3 cups

  • 1 large lemon 

  • 1 garlic clove, finely grated 

  • 12 ounces feta in brine, crumbled (about 3 cups)

  • 2 cups tender herbs (leaves and tender stems), such as dill, parsley and mint 

  • ¾ cup full-fat plain Greek yogurt 

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • Salt and freshly ground black pepper 

  • ¼ cup finely chopped pistachios, for garnish

  • 1 teaspoon Aleppo or other mild crushed chile, for garnish

  • Flaky sea salt, for garnish

  • Any combination of chips, crackers and crunchy vegetables, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 55 milligrams cholesterol; 291 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 3 grams fiber; 673 milligrams sodium; 13 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Zest and juice the lemon into a food processor or blender.

  2. Step 2

    Add the garlic, feta, herbs, yogurt and oil. Season with salt and pepper and pulse until you have a smooth, fluffy and bright green dip. Taste and adjust seasonings. At this point, the dip can be refrigerated in an airtight container for up to 3 days.

  3. Step 3

    If the dip was made ahead, add more lemon juice and salt to taste. Transfer the dip to a serving bowl and top with the pistachios, chile, flaky salt and a little more oil. Serve with any combination of chips, crackers and crunchy vegetables for dipping.

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Ratings

5 out of 5
630 user ratings
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Comments

VHath

Do the instructions mean to use the brine from the feta?

Amy

Most likely, no. Probably said "in brine" as opposed to dry feta crumbles.

Amy Tanner

@Julie the farmer it could have been the lemon. I go easy on lemon when it’s called for. Sometimes too much can ruin a dish. Also some fetas are mellower than others. Bulgarian feta is milder and typically less expensive.

Lulu in Seattle

Why does this recipe get so many five stars? I made exactly as directed with good quality ingredients and found it to be salty and boring.

Jennifer

Delicious! Even more so after a couple days in the fridge. Do not use the brine! Mint dominated my herb mix and I’m not sad about that. Superb on toasted crusty bread with sliced cucumbers!

Nancy

I followed most of the suggestions: added an avocado, used only half a lemon, drained the feta, did not use the brine and it was still terrible. It is very pretty though and with enough pistachios maybe it will be OK for book club tomorrow.

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