Feta Pomegranate Dip

Prep Time: 5 mins | Cook time: Nil | Total time: 5 mins

Course: Appetisers | Servings: 10

Difficulty level: Easy


For the dip

  • 200 grams hung yogurt
  • 200 grams feta (or Danish White) cheese, cut into small cubes
  • 1 clove garlic, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tsp za’atar, plus ½ tsp for garnishing
  • Freshly ground black pepper, to taste
  • 50 grams toasted almonds, roughly chopped, plus 1 tbsp for garnishing
  • 150 grams fresh pomegranate seeds

For garnishing

  • ½ tbsp of fresh pomegranate juice (simply take about 1 tbsp of pomegranate seeds in a mortar, lightly crush them with the pestle, and strain to get the required juice)
  • 1 tbsp extra-virgin olive oil
  • ½ tsp za’atar
  • ½ tbsp toasted almonds, roughly chopped
  • ½ tbsp pomegranate seeds



  • In a mixing bowl, whisk the yogurt until smooth
  • Add the chopped feta, chopped garlic, 2 tbsp of the olive oil, 1 tsp of za’atar, and black pepper. Mix well
  • Just before serving, add the toasted almonds and pomegranate seeds
  • Transfer the dip to a serving bowl
  • Garnish the dip, starting by drizzling the pomegranate juice, followed by olive oil, za’atar, chopped almonds and pomegranate seeds
  • Serve with lavash, pita crisps or any other choice of crisped bread
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