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Greek salads are my hands down favorite salad in the world. The feta cheese, the cucumber, tomato, red onion are all necessities in a good Greek salad. How does one make this into a dip? Make it creamy! I developed this recipe in concert with two other salads that I turned into dips, referred in the attached video. This dip happened to be my least favorite but it was because my recipe wasn’t that great. I’ll be honest. After some careful reworking by reducing the yogurt and doubling the feta, we have a REALLY delicious dip that may actually be my new favorite.
What Ingredients Make a Greek Salad Dip?
It’s the ingredients I mentioned above, but bonus ingredients include:
- Feta cheese.
- Greek yogurt.
- Green bell pepper.
- Red onion.
- English cucumber.
- Tomato.
- Kalamata olives.
- Fresh parsley.
- Fresh lemon.
- Dried herbs and spices.
The dip features a blend of classic ingredients to a Greek salad, but also regional specific flavors like lemon zest, yogurt, and chopped olives. This helps to highlight the OG flavors of our Greek salad.
How Do You Make The Greek Salad?
It’s an easy recipe. It’s a simple mix dip, which we love, but there’s a bit of finesse to it. The secret to making it is by pressing the watery vegetables with salt, and draining the excess moisture off. The cucumber, tomato, and even the yogurt needs to be drained of the excess moisture. It has to happen or you’ll end up with a watery final result and nobody wants that.
Serve this dip up with your favorite pita chips or even fresh pita.
Greek Salad Dip
Yield(s): Serves 6
12m prep time
30m inactive
you're making mealtime meaningful.
Ingredients
- 2 cups feta cheese
- 1 cup Greek yogurt, strained
- 3 garlic cloves, minced
- 1 lemon, juiced and 1/2 teaspoon lemon zest
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 green bell pepper, finely diced
- 1 cup cucumber, finely diced
- 1 cup tomato, finely diced
- 1 cup Kalamata olives, sliced
- 1/4 cup red onion, finely diced
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a mesh strainer or colander, add the tomato and cucumber. Season with salt and let sit for 30 minutes to draw out excess moisture.
- Meanwhile, smash the feta cheese up until fully broken up. Add the yogurt, minced garlic, oregano, parsley, lemon, olive oil, and wine vinegar until combined.
- Squeeze the excess moisture out of the cucumber and tomato as much as you can, then add to the yogurt dip. Add all remaining ingredients and fold together.
- Serve immediately with crudité, pita chips or crostini.