A bowl filled with Dill Pickle Feta dip on a plate with fresh tomatoes, pita bread, and sliced cucumber on a picnic table

Dill Pickle Feta Dip


  • 1.5 cups labneh (or high fat Greek Yogurt)
  • 1/2 English cucumber (grated and excess water squeezed out)
  • 1/3 cup dill pickles, finely chopped
  • 1 tbsp Smak Dab White Wine Herb Mustard
  • 1.5 tbsp red wine vinegar
  • 2 cloves garlic, finely grated
  • 1.5 tsp onion powder
  • 1/3 cup dill, finely chopped
  • 1/3 cup feta, crumbled
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 1 tbsp chives or green onion, garnish
  • 1 tbsp olive oil, garnish


  1. Combine the first 11 ingredients in a bowl and mix well.
  2. Refrigerate for 1-4 hours to allow flavours to meld.
  3. To serve, garnish with chives and a drizzle of olive oil.