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Bursting with flavor, this Feta Cheese Dip is my go-to recipe when friends and family come around! Not only that, it’s the perfect base for this beautiful platter.

A creamy white feta cheese dip is arranged in a flower pattern, topped with cucumber slices in the center, drizzled with olive oil, chopped pistachios, red onion, and garnished with fresh basil leaves.
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The dip couldn’t be easier, and best of all, it’s made with only three ingredients. All you need is a good food processor and a few minutes. Shape the dip into an elegant flower (it’s easier than you think), and watch how quickly it disappears!

Recipe Tip

Use the cucumber slices in the center to scoop up the dip or serve it with warm pita bread, crackers, my focaccia bread, veggies, or chips.

I love to serve this platter as an appetizer or snack. It’s always a huge hit!

A plate of creamy Feta Cheese Dip decorated with sliced cucumbers, chopped nuts, diced red onions, olive oil, and fresh basil leaves.

Feta Dip Ingredients 

Please be sure to scroll down to the recipe card below for the complete details!

  • Feta: Use a good quality block of feta cheese for the best texture.
  • Greek yogurt: I prefer 10% fat Greek yogurt. The thicker, the better for this recipe.
  • Garlic: Use fresh garlic for the best flavor.
  • Cucumber: Snack cucumbers are perfect for making the small, cucumber-shaped flowers. If you make a larger platter, swap for a larger English cucumber. You can chop the cucumber finely to make it easier to scoop.
  • Pistachio: I use salted, roasted pistachios, but unsalted are fine, too.
  • Red onion: I only add a small tablespoon of finely chopped red onion. Add more if you like.
  • Fresh basil: Top with fresh basil for a pop of color. You can omit or use mint.
  • Lemon juice: Squeeze a few tablespoons of fresh lemon juice on top of the final product for a bright flavor. You can also use lemon zest.
  • Olive oil: Use a mild extra-virgin olive oil to spoon into the indents. It creates a beautiful visual, but acts as a dressing, too.

How to Make Feta Cheese Dip

  1. Make the dip: Mix crumbled feta, Greek yogurt, and garlic in a food processor until creamy. Taste and add salt if needed.
  2. Arrange the dip: Dollop tablespoons of the dip along the outer edge of a platter. Use a clean spoon to create indents and shape the dollops into petals. Repeat with a second row. Spoon olive oil into the center of each whipped feta petal.
  3. Prepare the remaining ingredients: Make five symmetrical v-shaped indents along the length of a snack cucumber. Slice the cucumber and top the slices onto the center of the dip. Add chopped red onion and pistachio.
  4. Season well, decorate with fresh basil, and serve with crackers, baguette, or pita.
Close-up of a food processor mixing thick white Feta Cheese Dip.
A hand uses a spoon with a green polka-dot handle to spread creamy Feta Cheese Dip in petal shapes on a plate.
Hands holding a scalloped cucumber slice in front of a cutting board with more scalloped cucumber slices.
A plate of whipped feta dip spread in circles, topped with sliced cucumbers, chopped nuts, red onion, and drizzled with olive oil. A hand is placing a basil leaf on the edge.

Recipe Tip

If the dip is too thick, add another tablespoon of yogurt (be sure to scoop down the sides and pulse again).

Possible Variations

  • Whipped feta: Mix in fresh dill, mint, or other fresh herbs or spices when blending the dip. Or swap for cream cheese or sour cream.
  • Olive oil: Swap for regular or hot honey (in this case, you may want to swap cucumber for pomegranate arils and add fresh mint or dill to balance the sweetness).
  • Add-ins: Try chopped cherry tomatoes, olives, red peppers, onions, seeds, capers, walnuts, or toasted pine nuts.
  • Use edible flowers: Elevate your dip with beautiful flowers. Pansies, lilacs, and violets would be beautiful options.

How to Store Leftovers

Keep leftovers in an airtight container in the refrigerator and enjoy it within 2 days.

FAQs

Can I make this feta dip ahead of time?

The dip will last for two days in the fridge, so you can prepare and assemble it a few hours before serving it (keep it chilled).

I don’t have a food processor. Can I still make the dip?

You could use a blender, but if you don’t have one, mix it by hand and add minced garlic. It won’t be as creamy, but the taste will still be spot-on!

My dip is too runny. What do I do?

This can happen if you use too much Greek yogurt or if the yogurt is more runny. First, place the dip in the fridge for 30 minutes to firm it up. If it’s still too runny, add a tablespoon of cream cheese or more feta and whip again till the consistency is thicker.

What should I serve with my whipped feta dip?

Pita bread, pita chips, chips, crackers, crostini, and fresh veggies are all delicious options.

I have extra dip left over; what can I use it for?

You can either make two platters, use it as a spread for your next sandwich, eat it with veggies as a snack, mix it in with your omelet, top it onto salads, or spoon it into a bowl and add to a charcuterie board.

I’m not having any luck shaping the feta flower. What else can I do?

Pour it into a bowl, top with olive oil, sprinkle with zaatar, and serve with cucumber slices, chips, crackers, etc. It’ll still be an impressive appetizer!

More Dips

If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.

A creamy white feta cheese dip is arranged in a flower pattern, topped with cucumber slices in the center, drizzled with olive oil, chopped pistachios, red onion, and garnished with fresh basil leaves.
Servings: 4 people

Feta Cheese Dip

Creamy whipped feta dip with cucumber, pistachio, and red onion.
Prep: 30 minutes
Cook: 0 minutes
Total: 30 minutes
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Equipment

  • platter 23 cm / 9 inches

Ingredients 

  • 300 grams feta
  • 1 clove garlic
  • 1-2 tablespoons Greek yogurt, 10%
  • 3 tablespoons olive oil
  • 1 snack cucumber
  • 1 tablespoon red onion, finely chopped
  • 2 tablespoons pistachios, finely chopped
  • 2 tablespoons lemon juice
  • black pepper, to taste
  • sea salt, to taste

Instructions 

  • Mix the feta, one tablespoon of yogurt, and garlic in a mini food processor until it has a creamy consistency.
  • Taste the dip, and add sea salt, if necessary, and black pepper.
  • Spoon tablespoons of dip along the outer edge of a platter. I had 9 dollops in total.
  • Use the back of a clean spoon to make petal shapes with indents in the middle (be sure to wet the spoon in between).
  • Now, dollop the dip in the second row placing them between the top row of petals (I had 6 dollops).
  • Spread the dip towards the center of the platter with a clean spoon.
  • If necessary, tidy any rough areas with a wet spoon.
  • Drop olive oil into the center of each petal.
  • To shape the cucumber flowers, make five small indents along the length of the cucumber. It doesn’t have to be perfect (make sure not to cut too deep so the petals don’t break).
  • Slice the cucumber.
  • Arrange the slices in the center of the platter.
  • Top with finely chopped red onion and pistachio.
  • Sprinkle with sea salt and ground black pepper to taste.
  • Serve.

Video

Nutrition

Calories: 319kcal, Carbohydrates: 5g, Protein: 12g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 67mg, Sodium: 857mg, Potassium: 105mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 333IU, Vitamin C: 4mg, Calcium: 380mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Dino says:

    I truly love your website.. Very nice colors & theme.
    Did you create this site yourself? Please reply
    back as I’m planning to create my very own website annd want
    to learn where you got this from or exactly what the theme is named.
    Thanks!

    Reply
    1. Sine says:

      Thank you so much, that’s very kind. The site is made by Cultivate. Let me know if you have any other questions. All the best, Sine

      Reply
  2. Marsha kuhn says:

    What is the yellow? eggs? Thanks looks interesting

    Reply
    1. Sine says:

      Hi there,
      Thanks so much. It’s olive oil. You can omit it, too, if you prefer.
      Have a wonderful day,
      Sine

      Reply