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Feta-Dill Dip

Scott Phillips

Yield: Yields about 1-1/2 cups

Cool, creamy, and tangy—this dip makes a perfect foil for salty, crisp Homemade Potato Chips.


  • 1 cup plain full-fat Greek yogurt
  • 3 oz. feta cheese
  • 1 medium clove garlic, halved
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. chopped fresh dill
  • 1-1/2 tsp. finely grated lemon zest

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 10
  • Sodium (mg): 220
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 2


  • Put all the ingredients but the salt and pepper in a food processor or blender and blend until mostly smooth. Season to taste with salt and pepper. Let the dip stand for 30 minutes before serving so the flavors can develop.

The dips will last a week, covered and refrigerated.


Rate or Review

Reviews (1 review)

  • criccs | 09/03/2017

    5 stars. Added more feta and a bit less lemon zest and juice. Turned out really great.

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