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Greek feta dip with yoghurt

Healthy, calcium-rich Greek yoghurt, blended with feta cheese, garlic, lemon juice and mustard.


  • 200 g Greek or Turkish yoghurt
  • 65 g feta cheese
  • 2 heaped teaspoons Dijon mustard
  • 1/2 lemon juice only
  • lots of freshly ground black pepper
  • 1 small garlic clove crushed


  • Put the feta and yogurt in a medium bowl and blend smooth with an immersion/stick blender.
  • Stir through the rest of the seasonings, adding more or less to taste.


Will keep quite happily for about a week in the fridge.