Yogurt feta dip in bowl with platter of vegetables and chips

Easy Yogurt Feta Dip (For Veggies or Chips!)

This easy yogurt feta dip is one of my favorite back-pocket appetizers—it’s just as fitting at a fancy dinner party as it is at a casual potluck. The dip is creamy but light and can be served with veggies or chips (I usually do both!). Be sure to use whole milk Greek yogurt for the best flavor and texture (if buying Fage brand, it’s labeled 5%). The fresh herbs (scallions, dill and tarragon) give the dip its flavor. If you can’t find tarragon, substitute mint or parsley (but do try to find tarragon; it’s so good here!).
Course Appetizer
Cuisine American
Keyword easy appetizer recipe, greek yogurt dip for chips, greek yogurt dip for vegetables, yogurt feta dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author Nicki Sizemore


  • 1 garlic clove grated
  • 1 tablespoon fresh lemon juice
  • 1 cup plain whole-milk Greek yogurt
  • 2 tablespoons milk
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon Aleppo style pepper or pinch red pepper flakes
  • 1 teaspoon honey
  • 2 tablespoons finely chopped scallions
  • 1 tablespoon chopped dill
  • 1 teaspoon chopped tarragon
  • Salt and freshly ground black pepper
  • Good quality extra virgin olive oil, for serving
  • Chips and/or veggies, such as carrots, cucumbers, radishes, blanched asparagus, fennel wedges and/or sugar snap peas, for serving


  1. In a bowl, combine the garlic and lemon juice. Let sit 5 to 10 minutes (this will mellow out the garlic flavor).
  2. Add the yogurt, milk, feta, Aleppo style pepper, honey, scallions, dill and tarragon. Season well with salt and pepper. If you have some time, let the dip sit for 30 minutes to let the flavors mend (if not, it’s still good if served immediately!). Before serving, transfer the dip to a serving bowl, and drizzle with olive oil. Serve with chips or veggies.

Recipe Notes

Do Ahead: The dip, without the olive oil, can be covered and refrigerated for up to 1 day.