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.