When it comes to entertaining, this no-cook yogurt feta dip is my go-to appetizer. It’s healthy, satisfying and a total crowd pleaser!

Yogurt feta dip in bowl with chips and veggies alongside

You know when you’re so used to something that it becomes part of you? Like the black fuzzy sweater I wear constantly because it’s my go-to, feel-good, happiest piece of clothing? Well, this yogurt feta dip is like that sweater. It’s my back-pocket appetizer, and I’ve made literally hundreds of times. It’s what I whip up when people come over, no matter the occasion (in fact, if you’ve ever been to my house there’s a ninety percent chance that you’ve eaten it!). The dip has become such a natural part of me that I assumed that I had shared the recipe with you. But lo and behold, I’ve been holding out. No longer, my friends!

Hand dipping potato chip into yogurt feta dip

While I wish I could lend you my black sweater (it’s seriously SO SOFT!), I can share this Greek yogurt feta dip recipe. It’s an adaptation of my Creamy Herbed Vegetable Dip from my first book, The Food Processor Family Cookbook. That version incorporates creme fraiche in addition to yogurt and gets made with the help of the food processor. In this version, I streamlined things, using only Greek yogurt and ditching the processor. It’s a bit lighter and healthier than the original, but just as satisfying.

Yogurt dip in bowl with platter of veggies and chips for dipping

Greek Yogurt Dip for Veggies! Greek Yogurt Dip for Chips!

One of the reasons I make this so often is that it comes together in under 10 minutes (boom!). So whether you’re preparing a fancy dinner (in which case the appetizers had better be easy), or ordering pizzas for a crowd (in which case easy is a must!), this dip has you covered. Plus, it works well with veggies (let’s call them crudité if we’re feeling fancy, shall we?) OR chips, meaning you can high-brow or low-brow the dip as you choose. Better yet, go for both. That’s what I usually do (because as much as we might want to eat the crudité, what we really want to eat is the chips, and you know it).

As far as the vegetables go, you can use nearly anything you have or like, but I’m especially partial to cucumber slices, carrots, radishes, blanched asparagus, fennel wedges and/or sugar snap peas, depending on the season.

How to make Yogurt Dip

  • You’ll want to go with a whole-milk Greek yogurt for this dip, not low-fat, which won’t give you the same flavor and texture. If you’re buying Fage brand, it’s the 5% fat content.
  • 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). I use this mini Oxo cup for measuring the lemon juice—it’s one of my favorite tools!
Process shot showing lemon juice and garlic in bowl
  • The dip gets flavored with fresh herbs, including scallions, dill and tarragon, which are integral to its flavor. You only need one teaspoon of tarragon as it can be hard to find, but use any leftovers in this Chicken Paillard or these Crispy Fish Sandwiches. If you can’t find tarragon, you can swap in mint or parsley (but do try to find tarragon, as it’s so good here!).
  • A touch of honey balances the flavors in the dip.
  • 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.
Yogurt feta dip on cucumber slice

Other dips to try:

Watch the video!

Get the recipe!

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

Ingredients

  • 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

Instructions

  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.

Tips:

  • 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.

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