Creamy Lemon Herb Feta Dip
Serves: About 1½ Cups
  • 6 oz feta, crumbled
  • 4 oz ⅓ of the fat (neufchatel) cream cheese
  • 4 oz plain Greek yogurt or sour cream
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, chopped
  • 3 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped chives
  • ⅛ tsp black pepper
  • 2 tsp fresh lemon zest
  • salt and pepper, to taste
  1. Add feta and cream cheese to the bowl of a food processor. Pulse until well combined. Add in Greek yogurt, lemon juice, and chopped garlic. Process for 1 minute. Add in parsley, dill, chives, black pepper. Pulse until creamy. Stir in lemon zest. Add additional salt and pepper to taste, if desired.
  2. Serve.
  3. Store leftover dip in the refrigerator.
You can make this 3-4 hours ahead of time and refrigerate until ready to serve. This will give the flavors a chance to blend.
This recipe can easily be doubled to make a larger batch.
Recipe by A Kitchen Addiction at