Feta Dill Caesar Dip

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
5 min

This Feta Dill Caesar Dip is about to become your new favorite! It works as a dressing, a dip, or a sauce for roasted veggies and is super easy to make. However you use, you’re sure to love it!

A couple of months ago I posted a recipe for Mediterranean Caesar Salad with Feta Dill Caesar Dressing, and I couldn’t help but think about how that dressing could be re-made as a dip that would be absolutely fabulous. So I did a little playing around, and was able to turn that dressing into a thicker dip recipe that is a fantastic pair with crackers or raw veggies that’s just a little bit outside your normal ranch dip recipes.

I absolutely love a sauce. I’ve long subscribed to the theory that sauce makes everything better, and that if you have a recipe that seems to be missing something, the best thing to do is put a sauce on it.

I love that sauces can be turned into dressings, or dips, or marinades. They add so much flavor to things and turn a boring meal into a spectacular one.

This feta dill Caesar dip is no different. A few ingredients are all that is needed to make a dip that your friends will ask you to bring to every gathering.


Recipe details
  • 1  CUP
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Feta Dill Caesar Dip
  • 3 ounces feta cheese (block kind in brine)
  • 1/2 cup greek yogurt
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1 anchovy filet or 1 teaspoon anchovy paste
  • 2 tablespoons olive oil
  • 1/3 cup grated parmesan cheese (about 1 ounce)
  • 1/8 - 1/4 cup water as needed
  • salt and pepper to taste
  • 2 tablespoons fresh chopped dill
To Make Feta Dill Caesar Dip
Add feta, yogurt, lemon juice, garlic, anchovy, olive oil, parmesan and 1/8 cup of water.  
Process to combine, and then taste.
If it needs it, add another 1/8 cup of water. You can also adjust garlic/lemon/anchovy amounts if needed.
Add salt and pepper to taste..
Pour the dip out into a bowl, and stir in the chopped fresh dill.
Serve dip cold.
  • If you want to take this recipe from a dip to a dressing, just reduce the Greek yogurt by ¼ cup and add extra water.
  • If it’s in your budget, I always recommend buying the blocks of feta that come in brine rather than the pre-crumbled kind. The flavor of the block kind is far superior.
  • Always start with less than you think you’ll need on ingredients such as lemon juice, garlic, dill and anchovy and taste as you go. You can always add more if it needs it, but you cant take it away once it’s in there.
  • Leftover dip will last for 3 days in an airtight container in the fridge.
Sara's Tiny Kitchen
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  • Sonni Sonni on Sep 24, 2021

    Adding olive oil and/or red wine vinegar instead of water might make a tastier salad dressing conversion of this yummy sounding dip.

  • Ha! Wouldn't last 3 days in my house! Agree about the feta, as it can be salty, and flavor is head and shoulders above the convenient pre crumbled package. And some of my group has a thing about anchovies - will use it but keep it a secret. Like your staging photography as well. Thanks for sharing. Pinning.