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This creamy, lemony Feta dip is perfect for parties, picnics and potlucks. Serve it with raw veggies or chips for a delicious appetizer or snack!
If you're tired of the same old appetizers and/or snacks, this Mediterranean-inspired Lemon Feta Dip just might be your next best friend! It's light and creamy, full of lemon and Feta flavor with a bit of tanginess (from mayo and Greek yogurt). We love to pair it with lots of fresh crunchy veggies, but it's also a delicious treat with pita or potato chips.
I usually serve this Feta dip topped with lots of finely chopped fresh dill, but other herbs like thyme, rosemary or basil would also be delicious. One other idea? - use a combination of herbs and, instead of sprinkling them on top as a garnish, add them to the food processor along with all the other ingredients. The herbs transform the dip to a beautiful shade of green!
Tips for making a beautiful veggie platter:
For healthier appetizer and/or snack option, I like to serve this Feta dip with an array of fresh crunchy veggies. Here are a few of my tips for creating a beautiful crudité (veggie) tray:
- Look for lots of different textures. There are so many beautiful vegetables available. Slow down a bit next time you're passing through the produce section and take note. Look for smooth, bumpy, round, oval, slender, long ... Try to use a combination for lots of visual appeal.
- Decide on a color theme. You can go with all the colors of the rainbow for a bright, splashy tray or go with a more monotone assortment, relying more on the shape and/or texture to make it attractive. I decided to challenge myself and see how many green vegetables with different shapes and pretty textures I could find. I actually ended up with more than I could fit on this platter! Then I chose a purple cauliflower for a little "wow" factor nestled in the middle of a selection of greens.
- Look for one or two unusual vegetables for a little sensation. Carrots, cucumbers and celery are delicious but can be a bit boring, so go for a little added eye appeal with a few unique veggies. Cauliflower comes in a number of beautiful shades, including a gorgeous chartreuse green. In the same family as cauliflower, but with a totally different texture is Romanesco. If you've never seen it, it's stunningly beautiful. Check it out! Other interesting (and not run of the mill) choices for veggie trays include fresh pea pods, jicama, asparagus, mushrooms, artichokes, fennel, broccolini, thin green beans, zucchini... There's way more than you might think!
- Try cutting everyday common veggies in a new way. Carrots, zucchini, and cucumbers can be cut on a long diagonal for a unique look. Green onions and cucumbers can be transformed into pretty "flowers" with a simple technique. Get creative with your knife!
- A few sprigs of fresh herbs and/or a scatter of small edible flowers on a veggie tray can transform it from ordinary to extraordinary in minutes!
Café Tips for making this Mediterranean Lemon Feta Dip
- I've used both crumbled and block Feta. I prefer the block Feta, as I think crumbled can dry out a bit, but either will work.
- I generally use whole milk Greek yogurt, but if you have the 0% or lower fat variety feel free to use that.
- Make sure to process this Feta dip until it's nice and smooth. At first, it will be a little grainy but then it gets smooth and creamy after blending for a few minutes.
- One of the ingredients in the Feta dip is finely grated lemon zest. Zest is the yellow part of the lemon skin which is bursting with fresh flavor. You don't want the white pith which is just under the zest and has a bitter taste. The best way to remove just the zest is with a special tool called a zester/grater. Zesters are easy to use and aren't expensive. I really like this Microplane zester/grater. A zester will last for years, even with frequent use, but will eventually get dull and have to be replaced.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This creamy, lemony Feta dip is perfect for parties, picnics and potlucks. Serve it with raw veggies or chips for a delicious appetizer or snack!
- 8 ounces Feta cheese I prefer the block Feta but crumbled will also work
- ½ cup Greek yogurt
- 6 tablespoons mayonnaise good quality such as Hellman's or Duke's
- finely grated zest from 1 lemon about 1 teaspoon
- 1 tablespoon fresh lemon juice
- 1 medium clove garlic
- 2 tablespoons extra virgin olive oil
- fresh dill for garnish
- freshly ground black pepper for garnish
- extra virgin olive oil for garnish
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Combine Feta, yogurt, mayonnaise, lemon zest, lemon juice and garlic in the bowl of a food processor or blender and process for 3-4 minutes or until nice and smooth. Add the olive oil and process until combined.
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Transfer dip to a serving bowl and smooth out the top. Use a small spoon to create a swirl on the surface. Drizzle with olive oil and sprinkle fresh dill and freshly ground black pepper. Serve with crudités and/or pita chips.
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This dip can be easily made several days in advance. Refrigerate in a storage container and bring to room temperature before serving. Garnish with a drizzle of good quality olive oil, finely chopped fresh herbs and freshly ground black pepper just before serving.
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Syd says
Just made this for a wine/cocktail party tomorrow. Mine turned out grainy. Any advice?
Chris Scheuer says
Hi Syd, some Feta can be more grainy. Just put it back in the food processor and blend it until it's nice and smooth. Some processors take longer than others.
Megan says
Hi there, this is so beautiful -would like to make for Easter!
Is the white vegetable toward the bottom fennel?
Thanks!
Chris Scheuer says
Yes, it is! I hope you enjoy it, Megan!
LaVonne says
Is the asparagus raw or partially cooked?
The Lord has gifted you for our pleasure.
Chris Scheuer says
Thank you, LaVonne 🥰 Such a kind comment.
I use the asparagus raw for a veggie dip like this.
Leann K says
Chris, if you believe imitation is the sincerest form of flattery ... you would have been very flattered this past weekend! We hosted a 'dinner under the stars' on our deck and your crudité masterpiece with the Lemon Feta Dip was a show-stopper! I used a food-safe 32" board covered with a piece of parchment paper (wave-scalloped the long edges) emulating your arrangement of green and purple/white veggies accented with pansies {homage to my Grandma Emma}. I was like a kid with a new box of 120 Crayola Crayons while arranging the veggies! Whipping the feta made it light, the lemon brings out the brightness, and I added a tiny pinch of crushed red pepper flakes; also served with a spicy smooth hummus for a complimentary flavor profile. Even friends who aren't especially fond of veggies couldn't resist the platter! Thank you, Chris, for sharing your culinary vision and 'casually elegant' recipes ... and Scott for enticingly capturing the essence!
Chris Scheuer says
You are a wonderful writer, Leann! Thanks for such a kind and thoughtful comment 💕💕
Connie S says
This is so beautiful. I would love to make this for my mother in laws 75 th surprise bday party. Where would I find edible flowers and what kind are they? Thanks so much for the inspiration.
Pamela Cohen says
The flower is a pansy. You can grow your own or look for ones prepackaged ina gourmet grocery store. I grow my own.
Chris Scheuer says
Hi Connie, we grow pansies in the fall, winter and spring. You just have to be sure that you don't use any kind of chemicals on them.
Anne says
So easy and so-so good! Thank you.
Chris Scheuer says
Thanks, Anne! We appreciate you taking the time to leave your review! So happy you enjoyed it!
Sue says
Very runny but great taste. Any ideas to thicken?
Chris Scheuer says
Did you try refrigerating it? It will get thicker when it chills.
Estela says
Hi Chris, I just stumbled upon your page and WOAH I am so happy I did! You are great. Thank you for taking the time to share these wonderful recipes with us. I started making this dip today but then realised I skipped the step where I add the clove of garlic. Should I have minced it and added it to the blender as well? Thanks again!
Chris Scheuer says
Hi Estela, thanks so much for your kind and encouraging words! And thank you for noticing this omission. Yes, the garlic should go in the blender with the other ingredients. I have corrected the recipe. You could just finely mince or grate the garlic now though and add it to your dip. Enjoy!
Judi Gibbs says
All I can say is WOW. This is beautiful AND delicious. We just oinked our way part way through this while sitting outside. My vegetables did not look anything like yours; I just chopped what I had in the fridge. BUT the taste is amazing and SO FRESH. Love the lemon flavour so much. As someone else mentioned I also get most of my recipes from you and always get excited when I see another email and can't wait to try out whatever it is. Thanks for taking so much time to make things just right. You are an inspiration. And heaven knows there are days when I can use a good shot of that. Take care.
Jennifer @ Seasons and Suppers says
This is the most beautiful plate! The colours are so fabulous and then, of course, all the wonderful flavours. Perfection 🙂
2pots2cook says
You are an artist Chris !
Geenie Gouge says
Chris, this is so beautiful and looks really delicious!
Hope you are having a sweet time with Caite, Nick and both herds!
See you soon.
Liz says
Such a light, healthy tasty appetizer platter! Perfect for Easter and summer entertaining! Wishing you and your family a happy Easter! xo
Tricia | Saving Room for Dessert says
You know I would LOVE this dip Chris! We're really into the Greek and Mediterranean flavors these days. I don't think a bowl of dip could be presented any prettier than this. This appetizer is a work of art 🙂
Southerner Forever says
Wondering how much lemon juice in this one? Perhaps I overlooked the amount?
Chris Scheuer says
It wasn't you who did the overlooking but rather me! I have added the lemon juice to the recipe. Thanks for telling me in such a kind way 🙂
Patti from Canada says
Outstanding presentation Chris - most of my top 'go to recipes' are from you and Once Upon a Chef . I have tried Jenn's feta dip but I like the idea of fresh rather than dried herbs so will definitely try this one. Question - in the instructions you say to add the zest and lemon juice but the recipe does not say juice - are you adding the juice from the whole lemon or just a few tsps ?
iChris Scheuer says
Thanks so much, I really appreciate your kind words, Patti. It's just one tablespoon of lemon juice and I've corrected that in the recipe. Have a great weekend!
Tricia says
I have been following you but never commented before. This dip looks delicious and it is absolutely the most beautiful presentation I have ever seen! All your presentations are beautiful but this is over the top! Definitely will be trying this recipe.
Chris Scheuer says
Thank you so much, Tricia! I really appreciate your kind words and you taking the time to leave a comment! Have a great weekend!
Sandi says
I haven’t tried the recipe yet, but the arrangement/photo is stunning!
Chris Scheuer says
Thanks so much, Sandi! I didn't have to do a lot with all those pretty veggies and the lovely flowers 🙂