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!).
Servings: 6 people
- 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
In a bowl, combine the garlic and lemon juice. Let sit 5 to 10 minutes (this will mellow out the garlic flavor).
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.
Do Ahead: The dip, without the olive oil, can be covered and refrigerated for up to 1 day.
- Instead of just mixing everything together at once, the garlic and lemon juice are first combined and left to sit for a few minutes. This mellows out the garlic flavor (this is a great tip whenever making dips or dressings). Using a microplane ensures that the garlic evenly distributes throughout the dip without any chunks (you could also mash the garlic to a paste).
- For the crunchiest carrots and radishes, cut them ahead of time and pop them in ice water for 10-15 minutes or refrigerate them in an airtight container or ziptop bag with a few splashes of water for up to 1 day.