Herby Feta Dip
Marissa Mullen
Photo by Bobbi Lin Prop Stylist: Brooke Deonarine Food Stylist: Anna Billingskog
- Serves
- 2 cups
- Prep Time
- 15 Minutes
This herby feta dip is one of my favorite ways to elevate a cheese plate in the spring. The fresh basil, chives, and lemon add a bright contrast to the rich, creamy feta, Greek yogurt, and avocado. This dip is also extremely customizable: you can also use fresh dill and parsley instead of basil and chives to take it up a notch. Serve this dip with colorful crudites, and toasted pita or bread—but honestly, sometimes I just eat it with a spoon.
Ingredients
- 1 (8-ounce) block feta
- 1/2 cup Greek yogurt
- 1/2 small, ripe avocado
- 1 garlic clove, smashed and peeled
- 3 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 ounce fresh basil (about 1 cup, tightly packed), plus more for serving
- 1/2 ounce fresh chives (about 1/2 cup, tightly packed), coarsely chopped, plus more for serving
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- Fresh vegetables and toasted pita or bread, for serving
Featured Video
Herby Feta Dip
Directions
- Step 1
Break the feta into a few pieces and place in a food processor or blender. Add the yogurt, avocado, garlic, oil, basil, chives, lemon juice, and onion powder. Season with salt and pepper. Purée until smooth. Season with more salt and pepper to taste and purée again to combine.
- Step 2
Spoon into a serving dish. Chop a bit of extra basil and chives, then sprinkle over the top of the dip; drizzle with more oil. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.