Why It Works
- Greek yogurt provides a smooth and creamy base for the feta, and has a flavor profile that supports the tangy cheese.
- Passing the mixture through a fine-mesh strainer makes it even smoother and silkier.
Greek yogurt is the perfect base to make tangy and salty feta cheese spreadable. This basic recipe can be gussied up with fresh herbs, like dill, mint, or oregano—blend them in to more fully incorporate them, or finely chop them and stir them in after blending. Feel free to adjust the ratio of cheese to yogurt, adding more feta for a thicker result or more yogurt for a thinner one, keeping in mind that the spread will thicken after it's stored in the refrigerator.
This can be enjoyed as a dip with raw vegetables or sliced pita, eaten as a condiment-like spread on toast or sandwiches, used as a rich sauce for sliced fresh summer tomatoes, or dolloped into hot or cold soups.
- 8 ounces (225g) feta cheese
- 3/4 cup Greek yogurt (6 ounces; 170g)
- 1 medium clove garlic, minced
- 1 tablespoon (15ml) extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper (optional)
In a food processor bowl or blender jar, or using a tall and narrow vessel suitable for an immersion blender, combine feta, yogurt, and garlic, then blend or process until very smooth, scraping down sides as necessary. Add olive oil and blend until incorporated.
If desired, pass spread through a fine-mesh strainer for an even silkier texture.
Season with salt, if needed, and pepper, if using, then use as desired.
Make-Ahead and Storage
The dip can be made up to 5 days in advance and refrigerated in an airtight container. It will thicken up after refrigeration; whip in additional Greek yogurt to loosen if necessary.