I love Tzatziki, and I love Feta Cheese… And so we have their love child: Feta Yogurt Cucumber Dip. It’s creamy, tangy, and loaded with fresh herbs. Exactly what summer snacking dreams are made of.
I like to serve this dip with homemade pita triangles, sliced veggies or even tortilla chips. Check out some of my other Mediterranean Appetizers and make your own Mezze board.
Table of Contents
Why This Recipe Works
- Ridiculously Easy: Everything goes into one bowl. Stir, taste, adjust, and you’re done in 10 minutes flat. Similar to my other yogurt dips: Mast-o-Khiar (Persian Cucumber dip) and Cacik (Turkish Yogurt Dip).
- Perfectly Seasonal: Cool cucumber and fresh dill make this a summer recipe. It’s refreshing, light, and perfect for hot days.
- Pairs Like a Pro: Great with grilled meats like Chicken Souvlaki or Shish Tawook, veggie platters, warm Greek Pita Bread, or even as a spread for sandwiches and wraps.
Ingredients
As simple as it gets, really. Here’s what you will need:
- Yogurt: I recommend using thick and creamy Greek or Greek-Style yogurt; full-fat is best, but low-fat works too. You don’t want to use a yogurt that is too runny. If you felt like making this dip with homemade labneh, that works too.
- Feta cheese: Adds salty, tangy flavor; use a block over pre-crumbled for best taste. I definitely recommend using Greek feta cheese, but Bulgarian feta works well too.
- Cucumber: Grated and fresh; Persian cucumber works well, or any variety you have on hand. Make sure to squeeze out as much cucumber water as you can so it doesn’t dilute your dip or make it too runny. Just like in my Tzatziki recipe.
- Fresh Herbs: Fresh dill brings bright, herby flavor. Don’t skip it! But if you wanted to add more herbs, fresh mint and fresh parsley can also be added.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Feta Yogurt Cucumber Dip Recipe
Step 1. Combine. In a mixing bowl, add Greek yogurt, crumbled feta, grated cucumber, chopped dill, dried oregano, lemon juice, and extra virgin olive oil.
Step 2. Taste, Adjust and Serve. Because feta is already quite salty, taste the dip and then decide if you want to season it with salt and pepper. Mix everything together until well combined. Garnish with more dried oregano, fresh dill and a drizzle of olive oil.
Pairing and Menu Ideas
Serve this Feta Yogurt Dip as part of a Mezze or appetizer spread along with Muhammara (Red Pepper Walnut Dip), Mutabal (Roasted Eggplant Dip), Caramelized Eggplant Hummus, Blistered Shishito Peppers, or Greek Meatballs.
In terms of dippers, I like to always include a variety of options: Homemade Greek Pita or Homemade Lebanese Pita work well. You can also serve it with Taboon Flatbread.
It can also be served as a cooling side with one of my grilling recipes. Try it with Chicken Souvlaki, Harissa Chicken Skewers, Middle Eastern Beef Shish Kebabs, Beef Kofta, Chicken Kofta, Kabob Koobideh (Persian Beef Kebab), or Joojeh Kabob (Persian Saffron Chicken).
I also think it works nicely with Grilled Greek Style Lamb Chops.
Expert Tips
- Drain excess liquid from the grated cucumber if it’s very watery to avoid a runny dip.
- Use a fork to mash the feta before mixing. It helps everything come together more smoothly.
- Let it chill for 30 minutes for the flavors to really meld, especially if making ahead.
Recipe FAQs
Yes! You can make it up to a day ahead. Just store it in the fridge in an airtight container. You’ll need to give it a good stir before serving it.
It’ll stay fresh in the refrigerator for about 3 days.
Other Appetizer Recipes
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Feta Yogurt Cucumber Dip
Ingredients
- 1 cup Greek Yogurt – Use full fat or low fat
- 1 Persian cucumber (grated and squeezed) – Discard the liquid
- ½ cup Greek feta (crumbled)
- 2 tablespoon Fresh dill (finely chopped)
- 2 teaspoon Dried oregano
- 2 tablespoon Lemon juice
- 2 tablespoon Extra virgin olive oil
- Salt and pepper to taste
- Garnish with more fresh dill, dried oregano and olive oil
Instructions
- Combine. In a mixing bowl, add 1 cup Greek Yogurt, 1 Persian cucumber (grated and squeezed), ½ cup Greek feta (crumbled), 2 tablespoon Fresh dill (finely chopped), 2 teaspoon Dried oregano, 2 tablespoon Lemon juice, and 2 tablespoon Extra virgin olive oil.
- Taste, Adjust and Serve. Because feta is already quite salty, taste the dip and then decide if you want to season it with Salt and pepper to taste. Mix everything together until well combined. Garnish with more fresh dill, dried oregano and olive oil
Notes
- Yogurt: I recommend using thick and creamy Greek or Greek-Style yogurt; full-fat is best, but low-fat works too. You don’t want to use a yogurt that is too runny.
- Feta cheese: I definitely recommend using Greek feta cheese, but Bulgarian feta works well too.
- Cucumber: Persian cucumber works well, or any variety you have on hand. Make sure to squeeze out as much cucumber water as you can so it doesn’t dilute your dip or make it too runny.
- Fresh Herbs: Fresh dill brings bright, herby flavor. Don’t skip it! But if you wanted to add more herbs, fresh mint and fresh parsley can also be added.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this feta yogurt cucumber dip to go along with your Greek meatballs. I am always a fan of yogurt cucumber dips, and the feta in this dip definitely took it to a higher level of tasty! So refreshing and delicious, and a great sauce for meats (like meatballs)! Amazing!
So glad you enjoyed the recipe!