Recipe: Dill Onion Yogurt Feta Dip by Stephanie Zubiri

TSM - Dill Onion Yogurt Feta Dip - Stephanie Zubiri

A couple of days ago, Stephanie Zubiri — newspaper columnist, TV host, and chef –published a fairly extensive Holiday Entertaining Guide on her newly minted blog,

In her post she shared her “favorite secrets and armes-de-guerre for throwing the perfect holiday cocktail with ease” : tips on being a relaxed hostess and a rundown of her perfect menu for a Christmas day cocktail. (She also mentioned The Spoiled Mummy‘s list of favorites for this season and holiday potluck choicesthank you!)

Stephanie is generously sharing a recipe with us too, to add to our own menus: Dill Onion Feta Dip, a classic dip in the Zubiri home. She said, “Every time I have guests over you can be sure that there is a bowl of this surrounded by an abundance of fresh carrots, celery and singkamas plus some home made pita crisps. It’s a really mild and refreshing dip that’s really light and perfect for those watching their calories as well. It can hold easily for three days in the refrigerator and works nicely as a mid afternoon snack.”

This dip is very versatile. According to Stephanie, it’s also a nice complement to salmon and you can make some of this and serve with smoked salmon and bagels for brunch or as a condiment to some poached or steamed salmon.

She added, “The yogurt and feta mixture is a wonderful neutral base from which you can make quite a few variations depending on the theme of the evening. A few changes can take it from classic to exotic within seconds.”

TSM - Dill Onion Yogurt Feta Dip by Stephanie Zubiri

Dill Onion Yogurt Feta Dip


125g plain unsweetened yogurt (not the greek kind)
100g plain feta, drained
1/2 red onion finely minced
A generous bunch of fresh dill
Freshly cracked black pepper and some salt to taste


  1. In a food processor pulse the yogurt, the feta and the dill together to form a uniform and smooth consistency. If it’s too thick you can add more yogurt or too runny you can add more feta to get your desired consistency.
  2. Transfer to a bowl and fold in the minced red onion.
  3. Season with fresh cracked black pepper and some salt if necessary, although the feta should be salty enough.

Serve as a dip for crudités, pita crisps or chips.

For more ideas on how to change things up and make your own pita crisps at home please visit

See also: Harissa Lamb Bolognese Recipe by Stephanie Zubiri

Leave a comment

Your email address will not be published. Required fields are marked *

The Spoiled Mummy