Fetta Dip Recipe

Prepare ingredients

Allow the cream cheese to sit at room temperature for 15–20 minutes so it softens. Crumble the feta if not already crumbled and mince the garlic finely.

In a food processor or blender, combine the crumbled feta, softened cream cheese, and Greek yogurt. Pulse 6–8 times until the mixture is roughly combined and starting to smooth.

Add the minced garlic, lemon juice, 1 tablespoon olive oil, and black pepper. Process continuously for 20–30 seconds until smooth and creamy. Scrape down the bowl with a spatula and process again if needed.

If the dip is too thick for your liking, add hot water 1 teaspoon at a time and pulse until you reach a spreadable, dip-like consistency (usually 1–2 teaspoons). Taste and adjust: add a pinch more black pepper or 1/4 teaspoon lemon juice if desired.

Transfer the whipped feta and cream cheese dip to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle about 1 teaspoon extra-virgin olive oil over the top. Sprinkle dried oregano or za'atar evenly, then add red pepper flakes if using. Scatter the chopped parsley and a little lemon zest over the dip for brightness.

Serve immediately with toasted pita chips, crackers, or vegetables. Alternatively, cover and refrigerate for up to 3 days; bring to room temperature for 20–30 minutes and stir before serving.