Eugene's Whipped Feta Dip with Toasted Nuts

Serve food stylist Eugene Jho's whipped feta dip with colorful veggies for a delicious, super 'grammable appetizer.
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eugenes whipped feta dip with toasted nuts

Recipe by Eugene Jho

Start to Finish: 15 minutes

Servings: 8


  • 2 tbsp. olive oil

  • 3 tbsp. chopped almonds and whole pepitas

  • 1 tbsp. sesame seeds

  • 2 tbsp. fresh lemon juice (from 1/2 lemon)

  • 1 cup crumbled feta (about 4 oz.) or 1 jar (11.3 oz.) marinated feta, drained

  • 1/3 cup plain Greek yogurt

  • 3 tbsp. crème fraîche or sour cream

  • 1 tbsp. chopped fresh dill, plus more for garnish

  • 1 tbsp. chopped fresh mint, plus more for garnish

  • 1 tbsp. chopped red onion, plus more for garnish

  • Crudités, for serving


1. In a small skillet, heat the oil over high. When it shimmers, add the nuts and pepitas; cook, stirring often, until beginning to brown, 1 to 2 minutes. Add the sesame seeds; stir until golden, about 1 minute. Remove from heat. Carefully add the lemon juice (it will sputter). When the nuts and seeds turn very deep brown and stop sputtering, scrape them into a small bowl; let cool.

2. In a food processor, puree the feta, yogurt, and crème fraîche. Transfer to a bowl. Stir in the nuts, seeds, and 1 tbsp. each dill, mint, and onion. Garnish with more herbs and onion; season with salt and pepper. Serve with crudités.