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Greek Yogurt Feta Dip

Whip up a quick dip for guests or keep as an accompanying side to your main meal!


2 small cucumbers


2 cups Plain No Whey Yogurt

4 ounces feta cheese, crumbled

2 cloves garlic, minced

1/4 cup chopped fresh mint

Freshly ground black pepper

2 small vine ripe or plum tomatoes, diced

1 small red onion, diced

1/2 cup pitted black olives, coarsely chopped

Warm pita bread for serving


  1. Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.

  2. Toss the tomatoes, red onion, olives, and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

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