Good, Feta, Best 

A cooling dip with Mediterranean flair 

| Recipes | Karen Palmer

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


Chances are, you still have at least one late-summer get-together left that calls for an easy appetizer. While opening a packet of just-add-sour-cream dehydrated soup may be tempting, we promise this dip is equally effortless--and much better for you. In it, a creamy, cool base of French feta, Greek yogurt and buttermilk is brought to life with tangy lemon and fresh chives. Served with crisp carrot and celery sticks, this dip just might bring that staid onion glop to tears.

Yogurt-Feta Dip

Yield: 1¼ cup

Cook Time: n/a

  • 1 cup French feta, crumbled

    ½ cup full-fat or reduced-fat
    Greek yogurt

    ¼ cup buttermilk, shaken

    1½ tablespoons fresh lemon juice

    ¼ cup finely chopped chives

    Salt and freshly ground black pepper

    Carrot and celery sticks, for serving


In a medium bowl, stir together the feta, yogurt, buttermilk, lemon juice and chives until well combined. Season with salt and pepper and serve with the carrot and celery sticks. Calories per serving: 63; Sodium: 370mg; Carbohydrates: 2g; Fiber: 0g; Fat: 5g

Try an Avocado-Tahini Dip Recipe
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