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Whipped Feta & Fresh Herb Dip with Golden Pita Chips
Silky yet textured, this whipped feta dip is a study in Mediterranean contrasts — tangy sheep's milk cheese softened with cool yogurt, brightened by lemon, and threaded with feathery dill. A slow drizzle of grassy olive oil and floral honey transforms it into something quietly luxurious, perfect for a sunlit afternoon spread or an effortless starter that disappears before you've set down the bowl. #mediterranean #vegetarian #appetizer #feta #dip #afternoon snack
15 min total
(Prep: 10 | Cook: 5)
4 servings
m3hungry ai
5 recipes
FETA CRUMBLES
200.0 grammar
Yogurt, Greek, plain, lowfat
0.5 container (7 oz)
Lemon juice, raw
1.0 fl oz
Dill weed, fresh
3.0 sprigs
Garlic, raw
1.0 clove
EXTRA VIRGIN OLIVE OIL
30.0 grammar
Bread, pita
2.0 64357
Salt, table
2.0 dash
Spices, pepper, black
1.0 dash
Honey
0.5 tbsp
Energy
921.1 kilocalorie
Protein
70.8 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.0 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.0 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
0.6 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.1 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
0.8 grammar
Sfa 10:0
0.1 grammar
Sfa 12:0
0.1 grammar
Sfa 13:0
0.0 grammar
Sfa 14:0
0.2 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.0 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
0.2 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
2.8 grammar
Starch
0.0 grammar
Lactose
2.9 grammar
Maltose
0.2 grammar
Sucrose
0.2 grammar
Fructose
4.6 grammar
Galactose
1.0 grammar
Glucose
4.1 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
6.8 microgram
Choline
34.3 milligram
Folate (Vitamin B9)
406.2 microgram
Retinol
90.0 microgram
Vitamin A
2072.9 International Unit
Vitamin B-12
0.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.2 milligram
Vitamin B1 (Thiamin)
0.7 milligram
Vitamin B2 (Riboflavin)
0.6 milligram
Vitamin B3 (Niacin)
5.6 milligram
Vitamin B5 (Pantothenic Acid)
0.5 milligram
Vitamin C
16.1 milligram
Vitamin D
0.0 International Unit
Vitamin E
0.4 milligram
Vitamin K
0.6 microgram
Calcium, Ca
941.8 milligram
Copper, Cu
0.2 milligram
Iron, Fe
3.4 milligram
Magnesium, Mg
45.3 milligram
Manganese, Mn
0.1 milligram
Phosphorus, P
257.2 milligram
Potassium, K
350.2 milligram
Selenium, Se
43.8 microgram
Sodium, Na
2816.5 milligram
Zinc, Zn
1.7 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.5 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.2 grammar
Ash
1.6 grammar
Aspartic Acid
0.4 grammar
Betaine
0.2 milligram
Caffeine
0.0 milligram
Cholesterol
46.0 milligram
Cryptoxanthin, Beta
1.2 microgram
Cystine
0.1 grammar
Fluoride, F
0.8 microgram
Folic Acid
94.6 microgram
Glutamic Acid
1.1 grammar
Glycine
0.1 grammar
Histidine
0.1 grammar
Hydroxyproline
0.0 grammar
Isoleucine
0.3 grammar
Leucine
0.5 grammar
Lutein + Zeaxanthin
66.9 microgram
Lycopene
0.0 microgram
Lysine
0.5 grammar
Methionine
0.2 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
0.1 milligram
Proline
0.6 grammar
Serine
0.3 grammar
Theobromine
0.0 milligram
Threonine
0.2 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.0 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.0 grammar
Tyrosine
0.3 grammar
Valine
0.4 grammar
Water
154.5 grammar
0
Tear the pita bread into rough 2-inch triangles and brush both sides lightly with olive oil. Spread them in a single, uncrowded layer on a baking sheet and toast at 375°F (190°C) for 4–5 minutes, flipping halfway through, until the edges are deeply golden and the kitchen smells warmly of toasted bread — the chips should feel firm and crisp to the touch but stop just short of snapping brittlely.
1
While the pita toasts, add the feta crumbles, Greek yogurt, and minced garlic to a food processor. Pulse in short bursts for about 20–30 seconds until the mixture comes together into a rough, rustic consistency — you're looking for a dip that still shows character, with visible texture rather than a completely uniform paste.
2
Drizzle in the lemon juice, then add a small pinch of black pepper and taste before reaching for the salt — feta carries its own salinity, so season with a restrained hand. Pulse 2–3 more times until just incorporated, stopping the moment everything looks cohesive and the mixture holds a soft, cloud-like mound on a spoon.
3
Tear the fresh dill into delicate pieces and fold gently through the dip by hand with a spatula, working in slow, deliberate strokes for about 30 seconds — you want bright green flecks distributed throughout without overworking the mixture into something dense and gluey.
4
Spoon the whipped feta into a wide, shallow serving bowl and use the back of a spoon to sweep a generous well through the centre. Pour a thin, steady stream of your finest extra virgin olive oil into the hollow, then trace a slow honey spiral outward from the middle — finish with a crack of black pepper and a few proud dill fronds placed with intention.
5
Bring the dip to the table immediately alongside the warm pita chips — serve within 5 minutes of assembly so the chips retain their satisfying crunch. The moment a chip drags through the cool, creamy dip and catches that ribbon of honey and oil, you'll know the balance is exactly right.
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