Creamy Greek Feta Dip
Such a simple yet creamy, satisfying dip that everyone will go crazy for! Takes just 15 minutes (or less) to whip up using feta, cream cheese, Greek yogurt, lemon juice and fresh herbs! You can even make this ahead of time and chill for up to 2 days! Serve with pita chips.
Remember that no-carb diet I was telling you about?
The one for our Italy trip in 3 weeks?
Well, Ben and I went to a Dodger game last night.
And we each had a Dodger dog, carne asada fries in a Dodger helmet, and fried chicken bites with tater tots and honey mustard.
This Italy diet is going exactly where I want it to go.
And now, I’ve eaten my body weight in pita chips.
Smothered, dunked, and slathered in the most amazing feta dip ever!
It’s so creamy and light, whipped just perfectly with crumbled feta, cream cheese, Greek yogurt, lemon juice, pepperoncini peppers and fresh herbs.
Hey, there’s Greek yogurt in it so I gotta be doing something right, right?
Creamy Greek Feta Dip
Ingredients
- 8 ounces crumbled feta cheese
- 4 ounces cream cheese, at room temperature
- 1 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- ¼ cup minced pepperoncini peppers
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
- 1 Persian cucumber, diced
- 1 Roma tomato, diced
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat feta, cream cheese, Greek yogurt, lemon juice, lemon zest and garlic on medium-high until light and fluffy, about 2 minutes.
- Stir in pepperoncini peppers, dill and parsley. Cover and place in the refrigerator for up to 2 days.
- Serve, garnished with cucumber and tomato, if desired.
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