Green Goddess Whipped Feta Dip

Creamy, herby, tangy, and packed with fresh flavor, this Green Goddess Whipped Feta Dip is the perfect way to use up a fridge full of herbs. Feta and Greek yogurt create a smooth, creamy base, while basil, parsley, dill, mint, chives, green onion, garlic, and lemon make every bite bright and fresh.

Finish it with a drizzle of extra-virgin olive oil, hot honey, and a handful of fresh herbs, then serve it with crisp veggies, pita, crackers, or good crusty bread. It’s easy enough for a casual snack but pretty enough to serve when you’re entertaining. Let’s get cookin’!

INGREDIENTS

WHIPPED FETA DIP

8 oz feta cheese, *buy feta sold in brine if possible!
⅔ cup plain Greek yogurt
⅔ cup fresh basil
⅔ cup fresh parsley
⅓ cup fresh dill
3 tablespoons fresh mint
3 tablespoons fresh chives
2–3 green onions, roughly chopped
2–3 garlic cloves
Zest of 1 lemon
2–3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
½–1 teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
Good pinch of kosher salt

FOR TOPPING

Hot honey
Extra-virgin olive oil
Fresh herbs

FOR SERVING

Fresh vegetables
Pita or pita chips
Crackers
Crusty bread

Instructions

1. Add everything to the food processor
   Add the feta, Greek yogurt, basil, parsley, dill, mint, chives, green onions, garlic, lemon zest, 2 tablespoons lemon juice, olive oil, red pepper flakes, black pepper, and kosher salt to a food processor or high-powered blender.

2. Blend until creamy
   Blend until smooth and creamy, stopping to scrape down the sides as needed.

3. Adjust the flavor
   Taste and add the remaining lemon juice, additional red pepper flakes, or a little more salt if needed.

4. Plate the dip
   Spoon the whipped feta into a shallow serving bowl and spread it out with the back of a spoon.

5. Finish and serve
   Drizzle with hot honey and extra-virgin olive oil, then finish with fresh herbs. Serve with vegetables, pita, crackers, or crusty bread. Enjoy!

Jo’s Tips

Use fresh herbs. This dip gets most of its flavor from the herbs, so fresh really makes a difference here.

Start with less lemon juice. Add 2 tablespoons first, then taste before adding the rest. Feta can already be quite tangy, so this keeps the acidity balanced.

Adjust the heat to your preference. Use ½ teaspoon red pepper flakes for just a little warmth or closer to 1 teaspoon if you want more of a kick.

Watch the salt. Feta is naturally salty, so start with only a good pinch of kosher salt and taste before adding more.

For an extra-creamy texture, blend a little longer. Let the food processor run until the herbs are finely incorporated and the feta becomes light and smooth.

Make it ahead. The dip can be prepared in advance and refrigerated until serving. I’d wait to add the hot honey, olive oil, and fresh-herb garnish until just before serving.

STORAGE

Store leftover whipped feta in an airtight container in the refrigerator for up to 3–4 days.

Give it a quick stir before serving again, as the dip may thicken slightly in the refrigerator.

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