170 g (6 oz) feta cheese, about 1½ cups crumbled
1 cup 2% Greek yogurt
- Place cheese, yogurt, and dip mix in a food processor. Blend until smooth. If mixture is too thick, thin with 1–2 tbsp milk. If making ahead, cover, and refrigerate up to 3 days.
- Spoon into a serving bowl. Dip tastes best served at room temperature. Serve with crackers and fresh veggies, if desired.