This Emerald Isle dip is one of those recipes that looks luxurious and impressive but is surprisingly easy and inexpensive to make. It’s a creamy, salty whipped feta base topped with a bold, vibrant green scallion salsa verde that instantly feels festive for St Patrick’s Day without relying on food coloring or novelty tricks.
The contrast alone makes this dip a showstopper. Snow-white whipped feta on the bottom, deep green oil pooling on top – it’s striking on a table and even better once you dig in. The flavor is punchy, savory, and a little rugged thanks to the charred scallions, making it especially popular with people who prefer bold, not bland.
If you’re doing a full snack table, here are game day appetizers that always disappear first.
Why This Tastes Great
- Salty whipped feta is creamy without being heavy
- Charred scallions add smoky, grilled flavor
- Fresh herbs keep the dip bright and zesty
- Olive oil ties everything together with richness
Equipment Needed
- Food processor or high-speed blender
- Skillet or grill pan
- Cutting board
- Sharp knife
- Spatula
Serves & Timings
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
What You’ll Need
Whipped Feta Base
- 8 oz feta cheese, crumbled
- ½ cup full-fat Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon black pepper
Charred Scallion Salsa Verde
- 1 bunch scallions (spring onions)
- 1 cup fresh parsley leaves
- 1 small garlic clove
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
- ½ cup olive oil
How to Make the Emerald Isle Dip
Step 1: Char the Scallions
Heat a skillet over medium-high heat. Add whole scallions and cook until softened and lightly charred on both sides. Remove and let cool slightly.
Step 2: Make the Salsa Verde
Roughly chop the charred scallions. Add them to a food processor with parsley, garlic, salt, red pepper flakes (if using), and olive oil. Pulse until thick and spoonable, not smooth.
Step 3: Whip the Feta
In a clean food processor, blend feta, Greek yogurt, olive oil, lemon juice, and black pepper until completely smooth and creamy.
Step 4: Assemble the Dip
Spread whipped feta into a shallow bowl. Spoon the green salsa verde generously over the top, letting some oil drip naturally across the surface.
Pro Tips
- Don’t over-blend the salsa verde — texture makes it feel rustic
- Use full-fat yogurt for the creamiest feta base
- Let the scallions really char for deeper flavor
- Serve at room temperature for best taste
Want a dip trio? This pairs so well with my dirty martini olive dip for a salty, grown-up spread.
Substitutions & Variations
- Swap parsley for cilantro or mixed herbs
- Add capers for extra briny punch
- Use sheep’s milk feta for richer flavor
- Add lemon zest for brightness
Make-Ahead Tips
Both components can be made up to 24 hours ahead. Store separately, then assemble just before serving for the best contrast.
And if you need a guaranteed crowd-pleaser, my creamy spinach and artichoke dip is always a win.
Leftovers & Storage
Store covered in the refrigerator for up to 3 days. Stir gently before serving again.
Compact Nutrition (Estimated)
- Calories: ~210 kcal
- Carbohydrates: ~4g
- Fat: ~19g
- Protein: ~6g
FAQs
Can I make this St Patrick’s Day dip ahead of time?
Yes. Make both components up to 24 hours ahead and assemble before serving.
What should I serve with whipped feta dip?
Warm bread, crackers, pita chips, or fresh vegetables all work well.
Can I make this dip without charring the scallions?
Yes, but charring adds depth and smoky flavor.
For something sweet after, these festive St Patrick’s Day green cupcakes are a fun, easy finish.
This Emerald Isle whipped feta dip is proof that St Patrick’s Day food doesn’t need to be kitschy to be fun. It’s bold, savory, visually striking, and surprisingly affordable — the kind of recipe people ask for after one bite.
If you make it, leave a comment and tell me how you served it. This one’s especially good with warm bread, crackers, or grilled flatbread
The Ultimate St Patrick’s Day Whipped Feta Dip
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Ingredients
Equipment
Method
- Heat a skillet over medium-high heat. Add whole scallions and cook until softened and lightly charred on both sides. Remove and let cool slightly.
- Roughly chop the charred scallions. Add them to a food processor with parsley, garlic, salt, red pepper flakes (if using), and olive oil. Pulse until thick and spoonable, not smooth.
Step 3: Whip the Feta
- In a clean food processor, blend feta, Greek yogurt, olive oil, lemon juice, and black pepper until completely smooth and creamy.
- Spread whipped feta into a shallow bowl. Spoon the green salsa verde generously over the top, letting some oil drip naturally across the surface.
Nutrition
Notes
Pro Tips
- Don’t over-blend the salsa verde — texture makes it feel rustic
- Use full-fat yogurt for the creamiest feta base
- Let the scallions really char for deeper flavor
- Serve at room temperature for best taste
Substitutions & Variations
- Swap parsley for cilantro or mixed herbs
- Add capers for extra briny punch
- Use sheep’s milk feta for richer flavor
- Add lemon zest for brightness
