Yogurt feta sauce is the perfect dipping sauce for any fish, meat, or poultry. This dish will enhance any finger food.

Fresh lemons are in season and what a better way to put them to use than to combine them with feta cheese and fresh herbs.

One of my favorite sauce recipes is Tzatziki which is based on lemon, garlic, and yogurt. Adding feta cheese, which is a pungent fresh cheese, adds a new dimension to this wonderful dipping sauce recipe.

A touch of Middle Eastern and Mediterranean cooking is ready in a few pulses of your food processor.

How to make the yogurt sauce?

I would start with the garlic by smashing it with the flat side of the knife blade and working it with salt until it reduces to a paste.

This process will allow all the natural oil of the garlic to come out.

Prior to adding all the fresh herbs to the food processor, finely chop them. This will enhance the flavor and help avoid too many chunks of parsley left behind. I have an old food processor and all my herbs have to be cut before it so they will be more refined in any dish that I prepare them with.

Once the above is all done, add all the ingredients to your food processor and give a few pulses.

I made it with extra virgin olive oil and light olive oil and I prefer it with the light olive oil. The extra virgin olive oil is too pungent and changes the flavor, which can be too overpowering.

Yogurt Feta Sauce

What is feta cheese?

Feta cheese is a soft cheese originally from mainland of Greece. White in color and made with sheep’s milk or a mixture of sheep and goat cheese.

Buy the block of feta cheese and do crumble it yourself. I prefer it as it is.

The cheese is stored in brine. This liquid protects the cheese from air exposure, which will dry out the cheese and change the taste. Sour tasty.

In brine, the feta cheese will stay fresher longer.

If not used in this recipe, it tastes delicious with some fresh chopped herbs, chopped olives, and olive oil.

Of course over any salads, tossed with vegetables, pasta, or flatbread.

Excellent source of nutrients such as calcium and protein. As well as sodium however lower in fat than many other kinds of cheese. But like with any cheese, do eat in moderation.

Yogurt Feta Sauce


Lemon and its benefits

Lemons and lemon juice have so many health benefits besides being a great source of vitamin C. Friendly when you want to lose weight. Aids with the digestive system. As well as aid with breaking down food. Also, quite useful in improving your skin quality.

Cooking tips

  • Chives are an excellent complement to any food. A mild onion flavor that carries itself well and gets enhanced once mixed with lemon. If you are not used to the pungent flavor, add a small amount to start off with and add from there.
  • This Yogurt feta sauce can store in the refrigerator for up to three days if you have leftovers.

Enjoy this recipe with…

Lamb chops that are just sauteed with olive oil. Pita chips as an appetizer.

Chicken tenders. Fresh cut vegetables.

If you enjoy this recipe of Yogurt Feta Sauce, look at my other recipes:

Salad with Prawns, Feta Cheese and Tomatoes

Zucchini Feta cheese Quiche – Refreshing and Healthy

Roasted Baby Beets with Salad and Feta Cheese

Equipment used to create this recipe

Yogurt Feta Sauce

5 from 6 votes
Yogurt Feta Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Yogurt feta sauce is the perfect dipping sauce for any fish, meat, or poultry. This dish will enhance any finger food.


  • 1 clove of garlic 1 garlic clove
  • teaspoon sea salt ⅛ teaspoon sea salt
  • ½ cup plain Greek yogurt ½ cup plain Greek yogurt
  • ½ cup Italian flat leaf parsley ½ cup Italian flat-leaf parsley, chopped
  • ½ cup crumble feta cheese ½ cup crumble feta cheese - be generous
  • 1 tablespoon chives 1 tablespoon minced chives
  • 1 teaspoon lemon zest 1 teaspoon lemon zest
  • 1 tablespoon lemon juice 1 tablespoon lemon juice
  • 2 tablespoons olive oil 2 tablespoons olive oil


  • With the flat side of a knife, mash the garlic with the salt until reduced to a paste.
  • Combine all the above ingredients as well as the garlic paste, in a food processor and process until well combined.


Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 298mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 761IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Yogurt Feta Sauce

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