Greek Yoghurt Feta Dip
A summer barbecue is not complete without a delicious homemade dip, and this Greek yoghurt feta dip with red onions and green chillies will spice up any meal.
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| Greek yoghurt and feta dip |
| Warm weather, simple meals |
| What is Greek yoghurt? |
| Feta cheese |
| What can I use instead of Greek yoghurt? |
| What goes with this dip? |
| More simple summer recipes |
Simple, homemade Greek yoghurt and feta dip
I rarely buy ready-made sauces or dips these days. Whipping up something like this Greek yoghurt and feta dip is not only incredibly simple but also so much better for you, not to mention far more budget-friendly. This creamy dip is packed with flavourful ingredients like red onion and green chillies, adding just the right amount of zing.
The combination of tangy feta and Greek yoghurt, enriched with Worcestershire sauce, paprika and garlic powder, gives it a wonderfully bold, umami flavour. It’s the perfect accompaniment to grilled vegetables, burgers or anything off the barbecue. Best of all, it takes barely any effort, just a bit of chopping and mixing everything together in one bowl.
Warm weather, simple meals
The weather is so hot in Sweden right now. Unbelievably hot. So hot that I am looking for any excuse to open the freezer just so I can stick my head in it. The heat makes me crave salads but does anyone else find them a little dull? I always need a nice tangy dressing drizzled over or a thick, creamy dip dolloped beside.
We rarely have this kind of heat in northern Europe and to unrelentingly span for more than a week is unheard of. I am trying very hard not to complain, though. I’ve spent five months enduring gloomy, depressing weather longing for light and warmth. I just didn’t expect Sahara-like heat to descend on my cold corner of the globe.
What is Greek yoghurt?
Simply put, all yoghurt is fermented milk, and this just means that certain bacteria (also known as starter cultures) have been added to the milk. Greek yoghurt and regular yoghurt have the same ingredients but the fermentation process differs. Unlike regular yoghurt, Greek yoghurt is strained, often up to three times, removing most of the liquid. This is why Greek yoghurt is substantially thicker than other yoghurt.
Due to its higher concentration, Greek yoghurt has a more pronounced tang, and is also lusciously creamy. This makes Greek yoghurt a great option for dips, such as this one, and probably the most famous (and delicious) of all Greek yoghurt dips, tzatziki. You can also make your own Greek yoghurt with only a couple of ingredients.
Feta cheese
I kept the Greek theme going by adding some feta cheese. Just like Greek yoghurt, feta is often seen as a healthier choice, thanks to its lower fat content compared to many regular cheeses. Made from sheep’s milk or a mix of sheep’s and goat’s milk, feta is a traditional Greek cheese that’s cured in brine, giving it a salty, tangy flavour and a firm yet crumbly texture. It brings any dish to life.
I love feta on its own, crumbled over salads or thickly sliced and topping crackers with a drizzle of honey. But it also works beautifully in wholegrain savoury muffins or tucked into cheese pies for that unmistakable Mediterranean touch. It’s one of those ingredients that’s simple but instantly elevates whatever you’re making.
What can I use instead of Greek yoghurt?
Although Greek yoghurt is the absolute star of this dip, thanks to its thick, creamy texture and tangy flavour. However, you do have options if you don’t have any on hand or prefer something else.
- Sour cream is a great alternative and will give a similar richness, though it has a slightly different tang.
- Regular plain yoghurt can also be used, but it’s thinner in consistency, so you might want to strain it first using a cheesecloth or coffee filter to avoid a runny dip.
- For a higher-protein option, cottage cheese is a good choice. Just blend it until smooth for a similar creamy base.
- Ricotta cheese also works well, especially if you prefer a milder flavour and a softer texture.
If you’re avoiding dairy altogether, silken tofu is a fantastic plant-based substitute. Once blended, it becomes smooth and creamy, and it easily takes on the flavours of the other ingredients in the dip.
No matter which alternative you choose, you may need to adjust the seasoning slightly to balance out the flavour and texture, but the dip will still be delicious.
What goes with this Greek yoghurt feta dip?
I love nothing better than a plate of fresh crudités to dip into all that creamy gorgeousness. Crisp cucumber sticks, sweet bell pepper slices and crunchy carrots are all perfect for scooping. But it doesn’t stop there. Chunks of focaccia bread is another favourite of mine, especially when it’s still slightly warm, and spicy crackers add a lovely contrast to the cool, tangy dip.
It also works beautifully as a sauce. Spoon it over marinated grilled chicken or serve it alongside your BBQ meat for a refreshing, flavour-packed contrast.
You can even stir it through a pasta salad for an easy picnic dish. The dip acts as a ready-made dressing, giving you a creamy texture and bold flavour with minimal effort. Honestly, the choices are limitless. From simple snacks to full meals, this dip fits in just about anywhere.
I love nothing better than fresh crudités to dip into the creamy gorgeousness. I also like chunky focaccia bread or spicy crackers. This dip also makes a great sauce to accompany marinated grilled chicken or BBQ meat. You can even mix it into a pasta salad and take it on a picnic. The choices are limitless.
Greek Yoghurt Feta Dip with Red Onions and Green Chillies
Ingredients
- 250g (1 cup) Greek yoghurt
- 100g (3½ oz) feta cheese
- ½ red onion (finely chopped)
- couple of slices green chilli
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon sea salt
Instructions
- In a large bowl add the yoghurt and crumble in the feta.
- Throw in the onion and chillies along with the other four ingredients. Stir to combine.
- Place in the fridge until ready. Sprinkle a few chopped onions and/or chillies over the top before serving.
Notes
