Herby Feta and Yogurt Dip

Want a little slice of Mediterranean heaven on your Thanksgiving table this year? This herby feta and yogurt dip by @yossyarefi is the perfect addition to your appetizer line-up.  

Do what you need to do to make this work for you.  I didn't have a scallion so I used a yellow onion.  I couldn't find sumac so I used harissa. So, su(mac) me! It was still insanely delicious. 


  • 1 cup full-fat Greek yogurt
  • ¾ cup crumbled feta cheese (about 130 grams)
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh parsley, plus more for serving
  • 2 tablespoons chopped fresh mint, plus more for serving
  • 2 tablespoons thinly sliced scallions, plus more for serving
  • 2 teaspoons dried sumac, plus more for serving
  •  Salt, to taste
  •  Olive oil, for serving
  •  Pita chips or crudités, for serving


  1. Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
  2. Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
  3. Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.



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