Feta yoghurt dip

Piquant dip for raw or cooked vegetables, or as a flavor enhancer in a number of compositions. This sauce is ideal for adding various green herbs.

Makes 400g.

Feta yoghurt dip

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




feta made from sheep's milk



Greek yoghurt



sharp mustard

As needed:



Preparation method

  • Crumble the feta and blend in a food processor into a smooth mixture together with the yoghurt.
  • Season to taste with the mustard. Add a little salt if necessary.

Serving suggestions

  • As a garnish in cold soups such as cucumber soup or beetroot soup.
  • Delicious as a dip for raw vegetables.
  • As a garnish for caramelised fennel.
  • Vary by adding different kinds of green herbs, e.g. tarragon, dill, or basil.

Previous page