If you’ve ever wished you could dive right into a classic Greek salad with a scoopable twist, this Greek Salad Dip is about to become your new obsession! Creamy feta and tangy Greek yogurt swirl together with all the crunchy, briny, herb-kissed flavors you adore—perfect for piling high on pita chips or veggies, and a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Party-Perfect: Greek Salad Dip is a total showstopper at any gathering—colorful, fresh, and so easy to scoop and share.
- All the Greek Flavors: Every bite is packed with creamy feta, crunchy veggies, briny olives, and herby goodness—like your favorite salad in irresistible dip form.
- Quick & Make-Ahead Friendly: You can prep it in under 20 minutes, and it actually tastes even better if you make it ahead and let the flavors mingle.
- Super Versatile: Serve it with pita chips, veggies, or crusty bread—or even spoon it onto grilled chicken for an instant Mediterranean meal.
Ingredients You’ll Need
Part of the magic here is the simple, vibrant ingredients that come together for something truly special. Each element in this Greek Salad Dip builds layers of fresh flavor, creamy texture, a bit of zippy brightness, and that beautiful Mediterranean color we all love.
- Feta cheese: Offers creamy, salty richness as the dip’s base—always opt for block feta in brine for maximum flavor.
- Greek yogurt, strained: Brings tang and silkiness, balancing out the bold feta for a scoopable texture.
- Garlic cloves, minced: Adds a tiny kick and depth that’s so classic in Mediterranean dishes.
- Lemon juice & zest: Zingy citrus brightens up every bite—use both juice and zest for a flavor punch.
- Red wine vinegar: Layers in a mild, fruity acidity that wakes up the whole dip.
- Olive oil: Adds luscious, fruity notes and a hint of richness.
- Fresh parsley & dried oregano: This combo delivers that signature herbaceous, earthy lift.
- Crushed red pepper flakes: For just a kiss of heat without overwhelming the other flavors.
- Green bell pepper, cucumber, tomato: These crisp, juicy veggies give Greek Salad Dip that irresistible crunch and color.
- Kalamata olives: Their briny, meaty bite is essential for a traditional Greek flair.
- Red onion: Brings sweetness and a bit of mild pungency, finely diced so every scoop gets a bite.
- Kosher salt & cracked black pepper: Let you season everything to absolute perfection.
Variations
One of the best things about Greek Salad Dip is how adaptable it is—perfect if you love to get creative or need to accommodate special diets. Swap, skip, or add in your favorite ingredients to make it your own and keep things just as delicious.
- Vegan Version: Use a creamy dairy-free yogurt and plant-based feta to keep all that tangy deliciousness without dairy.
- Make It Spicy: Add more red pepper flakes or a pinch of cayenne for extra kick.
- Low-Carb Option: Skip the pita and serve with colorful bell pepper strips, celery, or mini cucumbers for fresh crunch.
- Extra Protein: Stir in a handful of cooked and cooled chickpeas for more substance and a little nuttiness.
- No Olives? Sub in capers or chopped artichoke hearts for a fun, briny twist.
How to Make Greek Salad Dip
Step 1: Prep the Veggies
Start by dicing the cucumber and tomato, then toss them together in a mesh strainer or colander. Sprinkle with a generous pinch of salt and let them rest for about 30 minutes—this draws out excess moisture, so your Greek Salad Dip stays creamy instead of watery. While they’re resting, finely dice your bell pepper, onion, and slice up those gorgeous Kalamata olives.
Step 2: Make the Creamy Base
Grab a medium mixing bowl and crumble your feta as finely as possible (using a fork or clean hands makes this a breeze). Add in the strained Greek yogurt, minced garlic, lemon juice and zest, olive oil, red wine vinegar, chopped parsley, dried oregano, and crushed red pepper flakes. Mix until everything comes together—smooth, tangy, and flecked with herbs!
Step 3: Combine and Fold
Now it’s time to assemble: Using clean hands or a kitchen towel, squeeze out as much water as you can from the salted cucumber and tomato. Add them to the yogurt-feta base, followed by the bell pepper, red onion, and Kalamata olives. Gently fold everything together—this keeps those bright colors and textures just right. Taste and season with kosher salt and cracked black pepper as needed.
Step 4: Serve and Share!
Transfer your finished Greek Salad Dip to a wide, shallow bowl or platter. Drizzle with a touch more olive oil and an extra pinch of oregano if you like. Serve right away with crispy pita chips, crostini, or a rainbow of raw veggies—then stand back as it disappears!
Pro Tips for Making Greek Salad Dip
- Drain, Don’t Rush: Letting your tomatoes and cucumbers drain is key—otherwise the dip will get watery fast, especially if prepping ahead!
- Block Feta for the Win: For creamy texture and true tang, use block feta rather than pre-crumbled; the difference in taste is fantastic.
- Customize Your Cut: Dice your veggies small and even so every scoop is packed with flavor, crunch, and color.
- Let Flavors Marry: If you have time, chill your Greek Salad Dip for at least an hour before serving; everything melds and it tastes even brighter.
How to Serve Greek Salad Dip
Garnishes
A finishing drizzle of good olive oil and a sprinkle of extra oregano take this dip right over the top. You can also scatter on more fresh parsley, extra feta crumbles, or a dusting of lemon zest for a pop of color and flavor. Even a handful of chopped chives or microgreens make it extra inviting for a party platter!
Side Dishes
Greek Salad Dip is perfect with crispy pita chips, crunchy crostini, or a platter of veggie sticks—carrots, cucumber rounds, sweet bell pepper strips, and radishes all love this creamy dip. For a more substantial spread, serve alongside grilled chicken skewers, marinated shrimp, or a board of roasted veggies.
Creative Ways to Present
To make things extra festive, try spreading Greek Salad Dip in a shallow bowl and layering extra colorful veggies on top, like a mosaic. You can also spoon individual portions into small mason jars or mini cups for a portable, party-ready snack! For picnics, nestle the dip into a hollowed-out bell pepper for a fun edible bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Salad Dip in an airtight container in the refrigerator for up to three days. The flavors will deepen a bit as it sits, but do note that some liquid may continue to drain from the veggies—give it a gentle stir before serving again, or use a slotted spoon for dipping.
Freezing
Dairy-rich dips like this one don’t freeze well—the texture of both the yogurt and veggies will change, becoming watery and a bit grainy once thawed. Greek Salad Dip truly shines fresh, so enjoy it within a couple of days for best results.
Reheating
This dip is meant to be served cold or at room temperature, so no reheating is needed. If you’d like to refresh the dip after storing, bring it out of the fridge for about 20 minutes before serving, and stir in a splash of fresh lemon juice or olive oil to brighten things up.
FAQs
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Can I make Greek Salad Dip the day before?
Absolutely! In fact, preparing it a few hours or even one day ahead allows the flavors to meld even more, though you may need to give it a quick stir and drain any extra liquid that collects before serving.
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Can I use pre-crumbled feta, or does it have to be block feta?
You can use pre-crumbled feta in a pinch, but block feta (especially packed in brine) has better flavor and creaminess, which really pays off in this dip!
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What should I do if my dip gets watery?
If excess liquid collects, simply stir the dip gently or use a slotted spoon to serve. For best results, be sure to really drain and squeeze out your tomatoes and cucumbers before mixing them in.
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Is Greek Salad Dip gluten-free?
The dip itself is naturally gluten-free! Just serve it with gluten-free dippers like veggie sticks or gluten-free crackers for a 100% gluten-free snack or appetizer.
Final Thoughts
If you’re looking to bring a sunny, Mediterranean vibe to your next get-together—or just want a vibrant, wholesome snack—definitely give this Greek Salad Dip a try. It’s delightfully fresh, bursting with flavor, and always earns rave reviews. I can’t wait for you to dig in and share it with friends and family!
Print
Greek Salad Dip Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Greek Salad Dip is a refreshing and flavorful twist on the classic salad, perfect for parties or a light snack. Creamy feta cheese and Greek yogurt are combined with a medley of fresh vegetables and Mediterranean seasonings for a delicious dip.
Ingredients
Feta Yogurt Dip:
- 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
Vegetable Mix:
- 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
Instructions
- Prepare Vegetables: Season tomato and cucumber with salt, let sit for 30 minutes to drain.
- Make Feta Yogurt Dip: Combine feta, yogurt, garlic, lemon, vinegar, olive oil, oregano, and parsley.
- Assemble: Squeeze excess moisture from cucumber and tomato, then add to dip. Mix in remaining ingredients.
- Serve: Enjoy with crudité, pita chips, or crostini.
Notes
- You can customize the dip by adding more fresh herbs like mint or dill.
- For a creamier texture, blend the dip in a food processor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 830mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
