Greek Salad Dip
This easy Greek salad dip is a simple showstopper. A bed of creamy whipped feta is topped with a chopped Greek salad and finished with a scatter of fresh dill and a delicious Greek salad dressing. The perfect light appetizer served with pita bread for dipping.
I’m always looking for easy recipes for effortless entertaining. This Greek salad dip is a fantastic, no-cook, make-ahead shareable appetizer that is ideal for Summer gatherings.
Ingredients and Substitutions
For the whipped feta
- Feta cheese. Use feta cheese in brine as the flavor is far superior to the other options.
- Cream cheese.
- Olive oil.
- Heavy cream. This is optional to thin out the whipped feta slightly. You could also use milk.
- Fresh lemon juice.
- Pepper, to taste.
For the Greek salad
- Cucumber. English cucumber or mediterranean cucumbers both work.
- Tomatoes. Use the ripest tomatoes you can find. Leave them on the counter at room temperature for a few days to ripen if necessary.
- Red onion.
- Green bell pepper.
- Kalamata olives.
- Greek salad dressing.
- Fresh dill. Optional. Mint, parsley or chives can be used instead.
How To Make Greek Salad Dip
- Make the whipped feta: Combine the feta cheese, cream cheese and olive oil in the bowl of a food processor and blend until smooth. Scrape down the sides every 30 seconds or so with a rubber spatula to ensure everything is incorporating. If the feta is very thick, add a tablespoon or two of cream and continue blending. Once smooth, season with pepper and fresh lemon juice. You probably won’t need salt as the feta cheese is already very salty.
- Prepare the salad: Using a very sharp knife, finely chop the cucumber, tomatoes, red onion and bell pepper. Pit the Kalamata olives and chop them too. Place everything in a large bowl. Pour over the Greek salad dressing.
- Assemble and serve: Spread the whipped feta onto a serving platter then top with the salad. Finish with a sprinkle of fresh dill and a drizzle of olive oil then serve immediately with pita bread.
Can I make This Ahead?
Yes! The whipped feta can be made up to 3 days in advance and kept in the fridge. The salad can be chopped the morning of serving and kept (undressed) in the fridge until right before serving.
Video
Servings: 6
Calories: 181kcal
Ingredients
For the whipped feta
- 100 g (3.5oz) cream cheese room temperature
- 200 g (7oz) feta cheese in brine
- 1 tbsp olive oil
- 1 garlic clove minced
- pinch black pepper
- 1 tsp lemon juice
- 1-2 tbsp heavy cream optional
For the salad
- 1 English cucumber finely chopped
- 350 g (10oz) tomatoes finely chopped
- 1 small red onion finely chopped
- 1 green bell pepper finely chopped
- 200 g (7oz) Kalamata olives pitted and chopped
- greek salad dressing
- fresh dill for garnish (optional)
Instructions
- To make the whipped feta, combine the room temperature cream cheese, feta cheese, olive oil, garlic, pepper and lemon juice in the bowl of a food processor and blend until smooth.
- Scrape down the sides of the bowl regularly to ensure the mixture is combined and there are no chunks. If the mixture is too thick, add a tablespoon or two of cream and continue blending.
- To make the salad, add the chopped vegetables to a large bowl then dress with the salad dressing.
- To serve, spread the whipped feta onto a serving platter then spoon over the salad.
- Garnish with chopped dill, a sprinkle of flaky salt and a drizzle of olive oil then serve immediately.
Nutrition
Calories: 181kcal | Carbohydrates: 12g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 896mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Let us know how it was!