Skip to main content
Epicurious

Feta Dill Dip

By Liza Schoenfein

2.5

(3)

Image may contain Food Seasoning Plant and Dill
Feta Dill DipCon Poulos

We upped the creaminess factor but not the fat by mixing feta with nonfat yogurt.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 cup nonfat Greek yogurt
1/2 cup flat-leaf parsley
2 teaspoons white-wine vinegar
4 ounces crumbled feta, divided
1 cup fresh dill, divided
Freshly ground black pepper (optional)

Preparation

  1. In a food processor, place yogurt, parsley, vinegar and all but 1 teaspoon feta and 1 teaspoon dill. Blend until smooth. Transfer to a bowl; top with remaining feta and dill and, if desired, pepper.

Nutrition Per Serving

Per serving: 56 calories
3 g fat
2 g saturated fat
2 g carbohydrate
0 g fiber
5 g protein
#### Nutritional analysis provided by Self
TagsDipFetaCheeseDairyStarterDinnerVegetarianNut FreeGluten Free5 Ingredients or FewerEasyQuick30 Minutes or LessFood ProcessorEpicurious
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Ranch Dressing
Your new house dressing: creamy, herby, and dangerously dippable.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Smoked Salmon Pasta With Capers and Dill
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Lamb Chops With Agrodolce Glaze, Walnuts, and Feta
Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.