Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Feta Greek Yogurt Dip
Whipped Bread (Grilled Pita)
Garnish / Finish
Method
Feta Greek Yogurt Dip
Prepare ingredients
Crush the garlic clove with the flat side of a knife and finely mince it. Crumble the feta further if large chunks remain so it will blend smoothly.
In a food processor or blender combine the Greek yogurt, crumbled feta, minced garlic, lemon juice, 2 tablespoons olive oil, chopped dill, chopped mint, red pepper flakes, black pepper and 1/2 teaspoon salt.
Pulse the mixture until smooth and creamy but still slightly textured (about 20–30 seconds). Scrape down the sides and pulse one or two more times to incorporate. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or another 1/2 teaspoon lemon juice if desired.
Transfer the whipped feta yogurt to a shallow serving bowl and smooth the top with a spatula. Drizzle 1 tablespoon olive oil over the surface and sprinkle with chopped parsley and a pinch of sumac or smoked paprika if using.
Whipped Bread (Grilled Pita)
In a small bowl whisk together melted butter, 1 tablespoon olive oil, garlic powder, dried oregano, sea salt and lemon zest (if using).
Using a pastry brush or spoon, lightly brush both sides of each pita with the butter–oil mixture. Be sure not to saturate — a thin, even coating is sufficient.
Place pitas on the hot grill pan or directly on the grill. Cook 1–2 minutes per side until grill marks appear and the pita is warmed through and slightly crisp at the edges. Press gently with a spatula for even contact.
Remove pitas and keep warm. Optionally, cut each pita into 6–8 wedges or tear into pieces for serving.
To Serve
Spoon the whipped feta Greek yogurt onto a shallow platter or keep in the serving bowl. Arrange grilled pita wedges around or alongside the dip.
Finish with an extra drizzle of olive oil over the dip, a sprinkle of chopped parsley and a light dusting of sumac or smoked paprika for color and a touch of acidity/smoke.
Serve immediately while pitas are warm. Leftover dip can be refrigerated in an airtight container for up to 3 days.