If you’re looking to capture the fresh flavors of the Mediterranean in a new, irresistible way, you have to try this Greek Salad Dip! Creamy, zesty, brimming with crunchy veggies and tangy feta, this dip is a total crowd-pleaser that reinvents the classic Greek salad into dippable, shareable goodness.
Why You’ll Love This Recipe
- Bold Greek Flavors: Each bite bursts with tangy feta, briny olives, fresh veggies, and aromatic herbs just like a classic Greek salad.
- Effortlessly Easy: No fancy equipment or hard-to-find ingredients—just a few quick chops and a stir and you’re done in minutes.
- Perfect for Sharing: Whether it’s a summer barbecue, potluck, or game night, this Greek Salad Dip is always a hit with a crowd.
- Versatile & Healthy: Naturally gluten-free and totally customizable, you can serve this dip with veggies, chips, or as a spread for wraps and sandwiches.
Ingredients You’ll Need
Don’t you just love a recipe where every ingredient brings something special to the table? Each item here adds a different layer, from creaminess and tang to crunch and color—making this Greek Salad Dip totally unforgettable.
- Feta cheese: The salty, crumbly backbone of the dip—choose a good-quality block and crumble it yourself for extra creaminess.
- Greek yogurt (strained): Provides a rich, creamy base that lightens the feta and delivers a lovely tang. Full fat works best for flavor!
- Garlic cloves, minced: Fresh garlic gives your dip a punchy edge—don’t skip it!
- Lemon juice & lemon zest: Brings a bright, citrusy lift that wakes up all the flavors.
- Red wine vinegar: Adds a gentle acidity that echoes that classic Greek salad taste.
- Olive oil: Smooths the mix and ties everything together with rich Mediterranean depth.
- Fresh parsley: A herbal freshness running through each bite and a dash of summery color.
- Dried oregano: The Greek salad essential—warm, earthy, and aromatic.
- Crushed red pepper flakes: Deliver just a subtle heat, perfect for balancing the richness.
- Green bell pepper, finely diced: Sweet and crunchy—make sure to dice it small for scooping!
- Cucumber, finely diced: Adds hydration and crunch, but salting and draining ensures your dip isn’t watery.
- Tomato, finely diced: Juicy, sweet, and colorful—Roma or plum tomatoes hold their shape nicely.
- Kalamata olives, sliced: Deep, briny flavor and a taste of classic Greek salad.
- Red onion, finely diced: Just enough bite and color—rinse after dicing if you want a milder flavor.
- Kosher salt & freshly cracked black pepper: To taste, bringing the whole dip into perfect balance.
Variations
The beauty of Greek Salad Dip is just how easily you can make it your own! Switch up the veggies, go bold with flavors, or tailor the recipe to suit whatever’s in your crisper or your guests’ dietary needs.
- Vegan Twist: Swap the feta and Greek yogurt for dairy-free versions and you’ll have a totally plant-based Mediterranean spread.
- Add Some Crunch: Stir in some lightly toasted pine nuts or sunflower seeds for more texture and nutty flavor.
- Make it Spicy: Toss in a pinch of cayenne or add chopped pickled pepperoncini if you want extra zing.
- Fresh Herbs Galore: Feel free to add fresh dill, mint, or basil for a burst of herbal flavor—a tablespoon or two goes a long way.
How to Make Greek Salad Dip
Step 1: Prep and Salt the Veggies
Start by adding your diced tomatoes and cucumber to a mesh strainer or colander and sprinkle generously with salt. Let them rest for about 30 minutes so the salt can draw out excess moisture—this tiny step is the secret to keeping your Greek Salad Dip ultra creamy instead of watery.
Step 2: Whip Together the Creamy Base
While your veggies are draining, crumble the feta in a large bowl until it’s nice and fine. Then mix in the Greek yogurt, minced garlic, lemon juice and zest, olive oil, red wine vinegar, fresh parsley, dried oregano, and red pepper flakes. Give everything a good mix until smooth and luscious—the creamy heart of your dip is ready!
Step 3: Squeeze & Fold
Use your hands or a clean kitchen towel to gently squeeze as much liquid as possible from the tomato and cucumber. This step preserves the thick, dreamy consistency of your dip. Fold the drained veggies into the yogurt-feta mixture along with the bell pepper, olives, and red onion. Stir gently until everything is combined and beautifully speckled with color.
Step 4: Season and Serve
Taste your Greek Salad Dip and add kosher salt and pepper as needed. Chill for a bit if you like or serve right away, scooped up with pita chips, crostini, or fresh veggies. This dip is best enjoyed immediately while everything is bright and crisp!
Pro Tips for Making Greek Salad Dip
- Salting the Veggies Makes All the Difference: Drawing out moisture from the cucumber and tomato is key for a dip that stays rich and never turns runny.
- Choose Block Feta for Creaminess: Crumbling a block of feta yourself gives a smoother, more decadent texture than pre-crumbled feta.
- Let the Flavors Mingle: If you have the time, make your Greek Salad Dip an hour or two ahead—this gives all those beautiful flavors time to meld for an even bigger flavor punch.
- Chop Veggies Small and Even: Dicing everything around the same size means you’ll get the perfect medley of flavor and crunch in every scoop.
How to Serve Greek Salad Dip
Garnishes
Give your Greek Salad Dip a restaurant-worthy flair by finishing it with a drizzle of good olive oil, a sprinkle of extra feta crumbles, chopped fresh parsley, a dusting of oregano, or a few reserved olive slices on top. Each adds visual pop and a burst of fresh aroma!
Side Dishes
This dip shines alongside crispy pita chips, toasted baguette slices, crudité platters, or even sturdy lettuce cups if you’re after something extra fresh. It also pairs beautifully as part of a Mediterranean mezze board next to hummus, dolmas, and marinated artichokes.
Creative Ways to Present
For a fun twist, serve Greek Salad Dip in individual cups for party-friendly, grab-and-go snacks. Try layering it parfait-style in small jars, or even as the tangy “sauce” atop grilled veggie flatbreads or warm pita rounds. It makes a delicious wrap or sandwich spread too!
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Salad Dip in an airtight container in the fridge. It will stay crisp and flavorful for up to two days, though the vegetables may soften a bit over time—just give it a quick stir before serving again!
Freezing
Greek Salad Dip is best enjoyed fresh and doesn’t freeze well due to the creamy base and watery veggies—they tend to separate and lose their snappy texture after thawing. For make-ahead, prep the creamy base and chopped veggies separately and mix right before serving.
Reheating
This is a cold dip, so no reheating is needed! If your dip has chilled and thickened up a bit, let it sit at room temperature for 10–15 minutes and give it a gentle stir to loosen up those creamy flavors.
FAQs
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Can I make Greek Salad Dip ahead of time?
Absolutely! You can assemble the creamy base and chop the vegetables a day ahead. For the best texture, keep them separate and combine just before serving. If fully assembled, an hour or two in the fridge actually helps the flavors meld beautifully.
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How do I keep my Greek Salad Dip from getting watery?
The key is to salt and drain your cucumbers and tomatoes thoroughly before adding them to the dip. This step draws out excess water, so your dip stays thick and creamy, not soupy.
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What are the best dippers for Greek Salad Dip?
Pita chips, crunchy sliced vegetables (like carrots, celery, or bell pepper strips), toasted baguette rounds, or even thick-cut potato chips are all fantastic dippers for this flavorful spread.
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Can I substitute the feta or yogurt if I’m dairy-free?
Definitely! Look for plant-based feta-style cheese and dairy-free Greek-style yogurt at most grocery stores. They’ll give you the same creamy-tangy vibe and make this dip totally vegan-friendly.
Final Thoughts
If you’re craving something fresh, festive, and downright addictive, give this Greek Salad Dip a try. It’s a little taste of summer any time of year, and I promise—after one bite, you’ll have a new go-to for gatherings both big and small. I can’t wait for you to share (or savor!) this recipe in your own kitchen.
Print
Greek Salad Dip Recipe
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Total Time: 42 minutes
- Yield: Serves 6
- Category: Appetizer, Dip
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Salad Dip is a refreshing and tangy appetizer that combines the flavors of a classic Greek salad in a creamy dip. Perfect for parties or a light snack!
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: Place diced tomato and cucumber in a strainer, season with salt, and let sit for 30 minutes to remove excess moisture.
- Make Feta Yogurt Dip: In a bowl, combine feta cheese, strained yogurt, minced garlic, lemon juice and zest, red wine vinegar, olive oil, parsley, oregano, and red pepper flakes.
- Assemble Dip: Squeeze excess moisture from cucumber and tomato, then add to the yogurt mixture. Fold in the remaining vegetable mix ingredients.
- Serve: Enjoy the dip immediately with crudité, pita chips, or crostini.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
