Creamy, herby, and packed with fresh flavor, Green Goddess Whipped Feta Dip is the kind of appetizer that gets people talking—and dipping. With a tangy base of feta and Greek yogurt, it blends fresh herbs like basil, mint, dill, and chives into a light, vibrant dip that comes together in under 10 minutes. No cooking. No complicated steps. Just bold flavor and an easy prep.
It’s the perfect addition to a picnic, potluck, or weeknight snack board. And because it’s protein-rich and naturally gluten-free, it fits into a variety of diets without compromising on taste or texture.
Why You’ll Love This Dip
- Quick and easy: 10 minutes from start to finish
- Naturally gluten-free and vegetarian
- Packed with fresh herbs for a bright, clean flavor
- Versatile: pairs with veggies, crackers, or sandwiches
- No cooking required
It’s one of those recipes that tastes as fresh and vibrant as it looks—great for spring and summer gatherings, but just as welcome year-round. The herbs bring depth. The yogurt adds creaminess. The feta ties it all together with its bold tang.
Ingredients Breakdown
Each ingredient in this recipe serves a purpose, bringing balance to the flavor and smoothness to the texture.
Fresh Herbs
- Basil (½ cup packed): Sweet and slightly peppery, basil adds brightness to the dip.
- Mint (¼ cup packed): Cool and herbal, mint lifts the other greens without overpowering.
- Dill (⅓ cup packed): A grassy, slightly citrusy herb that gives this dip a fresh garden flavor.
- Chives or green onions (¼ cup chopped): Adds a subtle onion note without harshness.
Creamy Base
- Feta cheese (1½ cups crumbled): Tangy and salty, feta brings richness and structure. Use a block and crumble it yourself for the best taste and texture.
- Plain Greek yogurt (½ cup): Adds creaminess and a slight tang while helping the dip blend smoothly. Use full-fat for the creamiest result.
Flavor Boosters
- Lemon juice (1 tbsp): Freshly squeezed lemon juice adds acidity to balance the richness.
- Extra virgin olive oil (1 tbsp): Smooths out the dip and adds a hint of richness.
- Garlic (2 small cloves): Adds depth and aroma. Use fresh cloves for the best flavor.
- Chili flakes (a pinch): Optional, but adds a slight kick and visual contrast.
How to Make Green Goddess Whipped Feta Dip
Step 1: Prep the Herbs
Rinse and dry all herbs well. Remove tough stems and roughly chop the basil, mint, and dill to help them blend more evenly.
Step 2: Add Everything to the Processor
In a food processor, combine the basil, mint, dill, chives or green onions, lemon juice, olive oil, garlic, crumbled feta, Greek yogurt, and chili flakes.
Step 3: Blend Until Smooth
Blend for about 1 minute, scraping down the sides as needed. Continue blending for another 30 seconds to 1 minute until everything is smooth and flecked with green. The texture should be creamy but scoopable.
Step 4: Taste and Adjust
Taste the dip and adjust the seasoning. Add a pinch of salt or more lemon juice if you want a brighter finish. Blend again briefly if you make changes.
Step 5: Serve
Transfer to a serving bowl. Swirl the surface with a spoon for a polished look, then drizzle with olive oil and sprinkle a few fresh herbs or chili flakes over the top. Serve chilled.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days. Stir before serving if liquid separates.
- Freezing not recommended: Dairy-based dips can separate and lose their smooth texture after thawing.
Ingredient Substitutions
- Greek yogurt: Substitute with labneh, whipped cottage cheese, or plain Skyr.
- Missing an herb? Double up on basil, or use parsley or cilantro for a different twist.
- Want more heat? Add extra chili flakes or a small piece of fresh jalapeño to the blend.
- Dairy-free version: Use a plant-based feta alternative and non-dairy yogurt (like almond or coconut-based).
Serving Suggestions
This whipped feta dip is more versatile than it looks:
- Crudités platter: Serve with sliced cucumbers, carrots, cherry tomatoes, or bell peppers.
- Toasted pita or chips: Excellent with pita chips, crackers, or seeded flatbreads.
- Sandwich spread: Slather it on a veggie wrap or chicken sandwich for extra flavor.
- Breakfast: Spread it on toast with sliced radishes or cucumbers for a quick, savory bite.
Seasonal Adaptations
- Spring/Summer: Best with fresh basil, dill, and mint from the garden or market.
- Fall/Winter: Sub in baby spinach, arugula, or kale for a more seasonal green flavor. Charred scallions or roasted garlic can bring warmth in cooler months.
Cultural Note
The original Green Goddess dressing was created in San Francisco in the 1920s as a fresh herb-based salad dressing. This modern dip spins the same idea with a Mediterranean twist—using creamy feta and yogurt instead of mayo and anchovies. It’s a flavorful evolution of a classic recipe that has stood the test of time.
Pro Tips for Success
- Use a food processor, not a blender: The wide bowl of a processor helps create an even, fluffy texture without overworking the herbs.
- Use block feta, not pre-crumbled: Block feta has better flavor and less saltiness.
- Fresh garlic is key: Avoid pre-minced garlic, which can be harsh and overpowering.
- Serve chilled: This dip is best cold. You can make it a few hours ahead for even better flavor.
Recipe FAQs
→ Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended for this dip. If you must substitute, use about ⅓ the amount of dried herbs, and note that the color and flavor will be less vibrant.
→ How long does the dip last?
Stored in the fridge in a sealed container, it stays fresh for up to 3 days.
→ Is this dip spicy?
Only mildly. You control the heat with the amount of chili flakes.
→ What can I serve it with?
Raw vegetables, chips, crackers, pita bread, sandwiches—even grilled meats as a sauce.
→ Can I make this ahead?
Yes. It’s actually better after chilling for an hour or two so the flavors can meld.
