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Whipped Feta–Tahini Sauce with Cucumber and Mint

6 servings · 2.9 g net carbs

2.9g Net carbs 7.9g Fat 6.5g Protein 111.6 kcal

2.9g Net carbs · 7.9g Fat · 6.5g Protein · 111.6 kcal

Whipped Feta–Tahini Sauce with Cucumber and Mint

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 15 min  ·  difficulty easy

Blended and whipped, this feta–tahini sauce combines feta cheese, tahini and plain yogurt into a creamy finishing condiment. Shredded cucumber and fresh mint are folded in for brightness while white vinegar adds a clean tang. The mixture is pulsed in a food processor until smooth and thick enough to dollop or smear. A splash of water adjusts viscosity without diluting flavor, and black pepper seasons the balance.

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Ingredients

  • feta cheeseCheese, Feta
    150 g
  • tahini
    30 g
  • plain yogurtYogurt, Plain, nonfat
    60 g
  • cucumberCucumber, Raw
    80 g
  • mintSpearmint
    10 g
  • white vinegarVinegar, Distilled
    8 g
  • water
    20 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • food processor

Method

  1. Shred or finely dice the cucumber and salt it lightly, then press or drain to remove excess liquid.
  2. Roughly crumble the feta and pick the mint leaves from their stems.
  3. Put feta, tahini, plain yogurt, mint, white vinegar and black pepper into a food processor and pulse to begin combining.
  4. Add the drained cucumber and pulse until the mixture is smooth but still holds some body; scrape down the bowl as needed.
  5. Adjust consistency with small amounts of water to reach a dollopable texture, pulse again, and transfer to a serving container.
Shred or finely dice the cucumber and salt it lightly, then press or drain to remove excess liquid.

Tips

Pro tip

  • Salt the shredded cucumber lightly and squeeze or drain it well to prevent the sauce from thinning.
  • Use plain yogurt for a milder tang; swapping to greek yogurt yields a denser, spreadable texture.
  • If tahini is very bitter, add a touch more plain yogurt or water to round the flavor.

Frequently asked questions

Can I use greek yogurt instead of plain yogurt?
Yes. Greek yogurt makes the sauce thicker and more spreadable, so expect a firmer texture and omit or reduce added water as needed.
What can I use if I don't want tahini?
Almond butter can replace tahini in a pinch; it will change the sesame character and produce a slightly sweeter, nuttier finish, so adjust water and plain yogurt to match the desired creaminess.
Why is the sauce too thin?
Excess cucumber moisture is the most common cause; drain or squeeze the shredded cucumber and pulse again. If it remains thin, reduce added water or add more feta cheese or plain yogurt to thicken.
Why does the sauce taste too salty?
Feta cheese provides concentrated salt; balance it by adding a little more plain yogurt or water and pulse to combine, or increase the cucumber proportion to mellow the saltiness.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

2.9g Net carbs 17% 46% 37%
Net carbs Fat Protein
2.9 gNet carbs
6.5 gProtein
7.9 gFat
0.6 gFiber
111.6Calories

Electrolytes

Na462 mgSodium
K100 mgPotassium
Mg27 mgMagnesium

Minerals

Calcium
122 mg
Iron
0.58 mg
Magnesium
27 mg
Phosphorus
135 mg
Potassium
100 mg
Zinc
1.00 mg
Copper
0.105 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
0.0 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

60.3 g per serving

13 figures are unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.