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Herbed Feta Dip

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This herbed feta dip is a vibrant, Mediterranean-style starter that brings a burst of freshness to any table. By whipping the salty feta with a splash of water, you create a luxuriously smooth base that perfectly carries the aromatic notes of fresh flat-leaf parsley, mint, and dill. It is a sophisticated yet simple vegetarian dish that relies on high-quality ingredients and fragrant herbs to provide a deep, savoury flavour profile.

Serve this versatile dip as part of a seasonal mezze platter alongside warm pitta bread, crunchy radishes, or sliced cucumber. It is an excellent choice for alfresco dining or as a quick, healthy snack that can be prepared in mere minutes. The addition of a peppery olive oil finish ensures a rich texture that is sure to please guests.

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Ingredients for Herbed Feta Dip

  • 170g feta

  • 1/2 cup finely chopped fresh flat-leaf parsley

  • 1/4 cup finely chopped fresh mint

  • 2 tablespoons finely chopped fresh dill, plus torn sprigs for serving

  • Kosher salt and freshly ground black pepper

  • Olive oil

How to make Herbed Feta Dip

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Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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