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Easy and Light Greek Yogurt, Herb and Feta Dip

ByElena Paravantes, MS, RD

Greek yogurt herb feta dip
With the holidays approaching, I’m always looking for new ideas to serve with before- dinner drinks. Since the main course with all the side dishes can be quite a lot of food, I tend to look for a light appetizer that won’t fill us up.

I mean there’s nothing worse for a host when the guests fill up on all the appetizers and hors d’oeuvres and then eat just a little bit of all the food at the dinner table. On the other hand, here in Greece we do not have drinks on an empty stomach, you always need to accompany them with something.

A dip with veggies and a few rusks or crackers can be a great accompaniment to a drink, plus it’s so easy to prepare.

And while I love a good tzatziki, or hummus, they can be a bit heavy and intense.

This Mediterranean diet approved dip is refreshing and light and you can adjust the seasonings as you wish. Made mainly with Greek yogurt and a bit of feta, it is fairly low in fat. I added a bunch of fresh basil and mint that has been growing like crazy on my balcony (you can use dry as well). I did not add any garlic as I wanted to keep it light on intensity. I also did not add additional salt to accommodate those watching their salt intake, but you can add a pinch.

What you add for dipping can make all the difference. I usually accompany dips with crudités and something starchy, but I generally avoid chips. So usually I’ll add mini Cretan rusks and really thin breadsticks that are made with olive oil (a lot of them unfortunately contain palm oil so make sure you look at the label).

This dip needs to sit for a few hours so that the flavors merge.

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Easy Greek Yogurt, Herb and Feta Dip

Prep Time: 5 minutes
Total Time: 5 minutes
A super easy, refreshing and flavorful Mediterranean-diet-approved dip made with Greek yogurt and Feta. Great for any occasion.
Servings: 1 cup
Author: Elena Paravantes, MS, RD
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Ingredients

Instructions

  • In a bowl, blend well the feta, yogurt and olive oil
  • Chop the fresh herbs and add them mixing again
  • Add the pepper and salt if needed and mix again.
  • Cover and let it sit in the refrigerator for at least 2 hours before serving.
Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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2 Comments

  1. I love this dip!
    I also make it, but the extra ingredient I add is grated and squeezed cucumber.
    Light and refreshing!

    Reply