Greek Feta Dip
A tangy, creamy dip made with whipped feta, Greek yoghurt, and lemon, topped with crunchy cucumbers, cherry tomatoes, and kalamata olives. The perfect warm-weather appetizer.
Equipment
- Serving Platter
Ingredients
- 12 oz crumbled feta cheese 340g
- 8 oz cream cheese softened (225g)
- ¼ cup extra virgin olive oil 60ml, plus more for serving
- Zest and juice of 1 lemon
- 2 tbsp chopped fresh dill
- ¼ cup chopped cucumbers 30g
- ¼ cup cherry tomatoes halved (40g)
- ¼ cup kalamata olives halved (40g)
- ½ tsp red pepper flakes
- 1 cup whole milk Greek yoghurt 240g
- Salt to season
- Pitta chips for serving
Instructions
- Place the feta cheese, cream cheese, lemon zest and lemon juice, Greek yoghurt, and olive oil into a large bowl and using an electric whisk, mix until fluffy and fully combined.
- Season with salt and add in the red pepper flakes and dill. Stir!
- Transfer to a serving bowl sat on a platter and place the pitta chips around the bowl.
- Top with the cucumbers, olives, and tomatoes and drizzle with a little extra olive oil.
