Recipe courtesy of

Feta-Herb Spread

This pungent Greek-inspired dip is sensational on whole-wheat pita crisps or fresh vegetables.
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 10 servings, 1/4 cup each
  • Nutrition Info
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1 32-ounce container low-fat or nonfat plain yogurt

1 clove garlic, crushed and peeled

1/2 teaspoon salt, or to taste

1 cup crumbled feta cheese (about 4 ounces)

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh parsley

1 teaspoon dried oregano


  1. Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a bowl, leaving at least 1 inch clearance at the bottom. Cover and refrigerate for at least 8 hours or overnight.
  2. Place garlic on a cutting board, sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a medium bowl. Add the drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese, oil, parsley and oregano.

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