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Tangy Feta Herb Dip

 Tangy Feta Herb Dip
I often prepare this make-ahead dip for get-togethers. As a physician and mother, I love the idea of using yogurt as a healthy, low-fat alternative to sour cream or cream cheese.
4 Servings15 min. + chilling


  • 2 cups (16 ounces) plain yogurt
  • 1/2 cup crumbled feta cheese
  • 1-1/2 teaspoons olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Baked pita chips and/or assorted fresh vegetables


  • Line a strainer with four layers of cheesecloth or one coffee filter
  • and place over a bowl. Place yogurt in prepared strainer; cover
  • yogurt with edges of cheesecloth. Refrigerate for 8 hours or
  • overnight. Remove yogurt from cheesecloth and discard liquid from
  • bowl.
  • In a large bowl, combine the yogurt, cheese, oil, garlic, parsley,
  • oregano, salt and pepper. Chill until serving. Serve with pita chips
  • and/or vegetables. Yield: 1 cup.
Nutritional Facts: 1/4 cup (calculated without pita chips or vegetables) equals 127 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 339 mg sodium, 7 g carbohydrate, 1 g fiber, 7 g protein.

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Tangy Feta Herb Dip (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer