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This Yogurt and Feta Dip recipe is sponsored by the dairy farm families of New England. All opinions are 100% mine.
With the start of football season finally here, we’re gearing up for our weekend game day parties – and that means delicious appetizers are on the menu. We have a lot of friends and family who are looking for healthier snack options (and of course – it has to be delicious too!). Our Yogurt Feta Dip is just the thing to serve!
This delicious Yogurt Feta Dip couldn’t be any easier to make – and it is great served with some hearty chips or fresh veggie sticks.
Start by combining cow’s milk Greek Yogurt and Feta cheese also made from cow’s milk – then add in sautéed shallots and garlic, lemon juice and lemon zest, salt, pepper, and fresh, chopped dill.
Give it a good stir until all of the ingredients are combined – and you’ll be ready to start snacking!
This Yogurt Feta Dip is cool and creamy with a little bit of tang from the Greek yogurt and a hint of briny flavor from the feta cheese – and the fresh herbs complement the cheeses perfectly.
This healthy and delicious Yogurt Feta Dip also makes a great after school snack for the kids.
For more information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy & Food Council and Must Be the Milk.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Yogurt and Feta Dip
Note: Some feta cheeses are made from goat’s and sheep’s milk and the taste is quite sharp and tangy. We recommend cow’s milk feta for this recipe. You’ll still enjoy a briny flavor but it is more mild than other feta cheese options.
2 tablespoons extra virgin olive oil
¼ cup shallots, finely minced
1 tablespoon fresh garlic, finely minced
Pinch red pepper flakes
2 cups whole milk yogurt, Greek or plain
1 pound crumbled feta cheese, see note
Zest from half a lemon
Juice from half a lemon
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons fresh dill fronds, chopped
Baby cucumber sticks
Red Pepper strips
Hearty chips that can hold up to a thick dip
In a small sauté pan over medium heat, add oil, shallots, garlic and red pepper flakes and cook for five minutes stirring often. Remove from heat early if they start to brown too much. Set aside to cool.
In a large bowl, combine the yogurt, feta, lemon zest, lemon juice, salt, pepper, dill and the cooled ingredients from the pan.
Chill and serve with vegetable sticks and/or dipping chips.
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