The Ultimate St Patrick’s Day Whipped Feta Dip

Ella Cooks

The Ultimate St Patrick’s Day Whipped Feta Dip

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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.

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Prep Time 15

Cook Time 5

Servings: 6

Course: Appetizer

Cuisine: Irish

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

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

Equipment

Food processor or high-speed blender
Skillet or grill pan
Cutting board
Sharp knife
Spatula

Method

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.

Nutrition

Calories: 210kcalCarbohydrates: 4gProtein: 6gFat: 19g

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

Make-Ahead Tips

Both components can be made up to 24 hours ahead. Store separately, then assemble just before serving for the best contrast.

Leftovers & Storage

Store covered in the refrigerator for up to 3 days. Stir gently before serving again.

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