Feta Yogurt Dip

5 from 2 votes

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The perfect companion to a leg of lamb, but also makes a great dip for carrots or pita.

Feta Yogurt Dip
Feta Yogurt Dip in a bowl next to a spoon.

This Feta Yogurt Dip came about as a companion to a leg of lamb, but it was too good not to have its own moment. Before the lamb was even served, we were dipping carrots, pieces of pita and even spoons into the bowl.  

Feta cheese is one of my favorite secret weapon ingredients.  Everyone in my family loves it, and I have found that pretty much everyone who eats at our house loves it, too — with the obvious exception of vegans.  When we are out of feta Jack behaves pretty much as though we are out of milk.

Bowl of Feta Yogurt Dip topped with dill.

It stars in Greek salads, of course, but I love it in everything from quesadillas to other sorts of salads, like grain salads.  You can also elevate anything from roasted vegetables to a taco by sprinkling some on top.

This Feta Yogurt Dip is the perfect companion to a leg of lamb, but also makes a great appetizer dip for carrots or pita.

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What Kind of Feta to Use in Dip

There are several countries that make feta, Greece (duh) and also Bulgaria and France are big on the feta making.  Those countries’ names pop up quite a bit when you’re buying feta at a cheese store. 

Bowl of Feta Yogurt Dip on a wooden table.

What is the Difference Between Different Types of Feta?

Bulgarian feta is usually the least expensive, also the saltiest, creamy but firm.  French feta is softer and milder, in general.  Greek feta is the most common and the one you are most likely to find in the packaged cheese section of the market.  It’s not usually as salty as Bulgarian, and it’s quite crumbly and briny in flavor.

Fresh feta, or at least non-packaged feta is AMAZING, and if you don’t think you’re a fan, the good stuff from the cheese counter may change your attitude towards feta forever.  Most classic feta is made from sheep’s milk, but you also can get feta made from goat or cow milk, which are usually milder.

Greek-Style Butterflied Leg of Lamb with Feta Sauce

What to Serve with Feta Yogurt Dip

So, yes, serve this Feta Yogurt Dip with Greek-Style Butterflied Leg of Lamb, but also Make Your Own Lamb Gyro Board or Slow Cooked Moroccan Leg of Lamb. It’s also great with grilled chicken breasts, crudite, and fish.

Other Dip Recipes:

Bowls of Feta Yogurt Dip and hummus on a table with vegetables and chips.

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5 from 2 votes

Feta Yogurt Dip

The perfect companion to a leg of lamb, but also makes a great dip for carrots or pita.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6 People
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Ingredients 

  • 1 cup plain Greek yogurt preferably whole milk
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced fresh dill
  • 2 garlic cloves very finely minced
  • Kosher salt and freshly ground pepper to taste
  • ½ cup crumbled feta
  • Dill sprigs for serving, optional

Instructions 

  • In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic.
  • Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper. Spring over some small dill sprigs, if using.

Notes

There are several countries that make feta, Greece (duh) and also Bulgaria and France are big on the feta making.  Those countries’ names pop up quite a bit when you’re buying feta at a cheese store. 
Bulgarian feta is usually the least expensive, also the saltiest, creamy but firm.  French feta is softer and milder, in general.  Greek feta is the most common and the one you are most likely to find in the packaged cheese section of the market.  It’s not usually as salty as Bulgarian, and it’s quite crumbly and briny in flavor.
Fresh feta, or at least non-packaged feta is AMAZING, and if you don’t think you’re a fan, the good stuff from the cheese counter may change your attitude towards feta forever.  Most classic feta is made from sheep’s milk, but you also can get feta made from goat or cow milk, which are usually milder.

Nutrition

Calories: 96kcal, Carbohydrates: 2g, Protein: 5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 152mg, Potassium: 55mg, Sugar: 2g, Vitamin A: 53IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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