Whipped Feta Dip
There’s something instantly transporting about the tang of creamy feta whipped until silk-smooth, brightened with lemon and warmed by a hint of red pepper — imagine the aroma of olive oil blooming on the surface, the first cool, lush forkful melting across your tongue. This whipped feta dip is a small luxury that’s deceptively simple: creamy, salty, slightly sweet from a touch of honey, with a garlic whisper and a peppery finish. It feels celebratory and familiar at once — perfect for welcoming friends, lifting a weeknight dinner, or as part of a lazy weekend brunch spread.
Serve it at the center of a grazing board or tucked beside roasted vegetables; it’s the kind of recipe that sparks conversation and invites sharing. If you love baked feta dishes, this whipped version makes a wonderful counterpart — try pairing it with a warm baked feta for contrast (see this take on baked feta eggs for inspiration: baked feta eggs with tomatoes and spinach).
At a glance, this dip is approachable, forgiving, and quick to pull together — ideal for last-minute hosting or a flavorful snack when you want something a little special without fuss.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 10 minutes
- Servings: 6 (as an appetizer dip)
- Difficulty Level: Easy
Nutrition Highlights
Per serving (recipe yields 6 servings). Macronutrient estimates were calculated from standard ingredient profiles using USDA FoodData Central and general nutrition guidance; values are approximate and can vary by brand and exact ingredient choices.
- Calories: ~195 kcal
- Protein: ~7.8 g
- Carbohydrates: ~5.3 g
- Fat: ~16 g
- Fiber: ~0–0.5 g
- Sodium: ~430 mg
Notes on nutrition: feta and some Greek yogurts can be relatively high in sodium; if you need a lower-sodium option, look for low-sodium feta or rinse a block of feta briefly to remove some brine. For broader nutrition context about dairy and fats, see guidance from Mayo Clinic and government nutrition resources such as USDA.
Why You’ll Love It
- Flavor & Texture Highlights: The whipped texture elevates feta from crumbly and assertive to luxuriously smooth while keeping its signature tang. A drizzle of olive oil and a touch of honey create a perfect sweet-savory balance.
- Ease & Speed: No oven, no stovetop — everything comes together in minutes with a food processor or high-speed blender. Great for last-minute guests.
- Social & Seasonal Appeal: It’s an ideal crowd-pleaser for summer terraces, winter holiday spreads, potlucks, or a cozy movie night. The dip works as an elegant snack or part of a larger mezze board that invites sharing.
How to Make Whipped Feta Dip
Ingredients
- 8 ounces (226 g) feta cheese (block feta is best for blending)
- 2/3 cup Greek yogurt (about 150–160 g), plain
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, peeled (use more or less to taste)
- 2 tablespoons lemon juice (freshly squeezed preferred)
- 1/2 teaspoon red pepper flakes (adjust for heat)
- 1 tablespoon honey
- Fresh parsley, finely diced, for garnish
Optional ingredients and substitutions
- For a dairy-free/vegan option: swap feta for a vegan feta-style cheese or use 1 cup soaked cashews + 2 tablespoons nutritional yeast + 1–2 tablespoons apple cider vinegar for tang.
- For lower sodium: rinse a block of feta under cold water for 10–20 seconds and pat dry, or use low-sodium feta.
- For extra creaminess: add 1–2 tablespoons of extra Greek yogurt or a splash of milk.
- For smokiness: use smoked paprika or a touch of smoked olive oil instead of plain olive oil.
Step-by-step Instructions
- Prepare the feta: If using feta in brine, drain it well. For a milder sodium profile, briefly rinse and pat dry. Break into chunks so it blends easily.
- Combine: In a food processor, add feta, Greek yogurt, olive oil, garlic clove, lemon juice, and red pepper flakes.
- Blend: Pulse to combine, then blend on medium-high until completely smooth and creamy, scraping down the sides as necessary. This usually takes 30–60 seconds in a good food processor.
- Taste and adjust: Spoon out a small taste and adjust the balance — add more honey for sweetness, extra lemon for brightness, or more red pepper flakes for heat.
- Finish & garnish: Transfer to a serving bowl. Drizzle with a little more olive oil, sprinkle with diced parsley, and add an extra pinch of red pepper flakes or cracked black pepper if you like.
- Serve: Offer with pita chips, grilled flatbread, fresh vegetables, or toasted baguette slices.
Practical tips
- Avoid overmixing: blending too long can warm the mixture and change texture; stop when silky.
- Use a chilled bowl or processor if your kitchen is warm to help the dip stay fresh.
- If too thick, loosen with a teaspoon of water or milk; if too thin, add a tablespoon of crumbled feta or more yogurt.
- For an ultra-silky result, strain yogurt in a cheesecloth for 30–60 minutes before using to remove excess whey.
Serving Suggestions
- Classic board: Place the whipped feta in a shallow bowl, drizzle with olive oil, scatter toasted pine nuts and chopped parsley, and serve with pita chips and crisp vegetables.
- Breakfast or brunch: Dollop onto avocado toast, or serve alongside soft-boiled eggs for a salty, creamy contrast.
- Sandwich spread: Use as a flavorful spread for wraps or sandwiches in place of mayo.
- Mediterranean plate: Pair with olives, hummus, roasted peppers, and warm flatbread for a shareable mezze. For a baked contrast, serve alongside a hot baked feta dish like this savory baked feta with eggs and spinach: baked feta eggs with tomatoes and spinach.
- As a dip or sauce: Thin slightly with water or milk and toss with warm pasta or spoon over grilled fish.
How to Store
- Room temperature: Do not leave dairy-based dip at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) for food safety.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Stir before serving and add a splash of olive oil if it has firmed up.
- Freezer: Freezing is possible but not ideal — texture can become grainy. If you choose to freeze, transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator and re-whip briefly before serving; add a bit of yogurt or olive oil to restore creaminess.
Chef’s Advice
- Use block feta, not pre-crumbled: blocks contain less added anti-caking agents and blend to a smoother texture.
- Drain and pat dry: excess brine will make the dip watery and overly salty. Pat the feta with paper towels if needed.
- Full-fat is flavorful: full-fat Greek yogurt and a fuller-bodied feta give a richer mouthfeel and deeper flavor. If watching calories, choose low-fat yogurt but expect a slightly less creamy finish.
- Balance is key: taste as you go — lemon and honey are your balancing tools. A little more lemon brightens, a little more honey tames saltiness.
- Spice control: add red pepper flakes conservatively and finish with a sprinkle on top so guests can adjust heat.
Creative Twists
- Roasted Red Pepper & Whipped Feta: Blend in 1/3 cup roasted red peppers (drained) for a sweet, smoky variation — great topped with toasted almonds.
- Herbed Lemon & Dill: Add 2 tablespoons fresh dill and 1 teaspoon lemon zest for a bright, herb-forward spread perfect with fish.
- Smoky Chipotle Feta: Stir in 1/2 teaspoon chipotle powder and a splash of smoked paprika for a smoky, bold dip that pairs well with grilled meats.
- Vegan Whipped “Feta”: Blend soaked cashews (1 cup), 1–2 tablespoons nutritional yeast, 1 tablespoon apple cider vinegar, 1 teaspoon miso, and a pinch of salt until silky. Add roasted garlic and lemon to echo the original flavors.
- Sweet & Nutty Finish: Top the dip with chopped honey-roasted walnuts and a drizzle of extra honey for a sweet-savory appetizer.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — make up to 2 days ahead and refrigerate in an airtight container. Bring to room temperature and stir or re-whip briefly before serving.
Q: My dip is grainy after blending. How can I fix it?
A: Graininess usually means the feta wasn’t blended enough or the machine warmed the mixture. Re-chill the mixture briefly, add a tablespoon of cold yogurt or olive oil, and pulse until smoother.
Q: What’s a good low-sodium substitute?
A: Rinse a block of feta briefly or choose a low-sodium feta. Diluting with extra Greek yogurt also reduces the overall sodium per serving.
Q: Can I omit the honey?
A: Yes — honey balances the feta’s sharpness, but you can omit it for a purely savory dip. A pinch of sugar or a splash of agave can be used instead for a vegan sweetener.
Q: How can I make it spicier or milder?
A: Increase or decrease the red pepper flakes, or add a pinch of cayenne for extra heat. For milder flavor, leave out the red pepper flakes and serve them on the side.
Conclusion
I hope this whipped feta dip inspires you to create something shared and delicious — it’s quick to make, endlessly adaptable, and reliably crowd-pleasing. For another creamy take on whipped feta, check this beautiful version from Creamy Whipped Feta Dip, and for a bright, herb-forward recipe, see the variation at Whipped Feta Dip Recipe – Love and Lemons. If you make this dip, please share your photos and tweaks — I love hearing how readers personalize recipes and bring them to their tables.
Print
Whipped Feta Dip
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A luxurious and creamy dip made with whipped feta cheese, Greek yogurt, and a touch of honey, perfect for snacking or as an appetizer.
Ingredients
- 8 ounces (226 g) feta cheese (block feta is best for blending)
- 2/3 cup Greek yogurt (about 150–160 g), plain
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, peeled
- 2 tablespoons lemon juice (freshly squeezed preferred)
- 1/2 teaspoon red pepper flakes (adjust for heat)
- 1 tablespoon honey
- Fresh parsley, finely diced, for garnish
Instructions
- Prepare the feta by draining it well, rinsing briefly if desired, and breaking it into chunks.
- In a food processor, combine feta, Greek yogurt, olive oil, garlic, lemon juice, and red pepper flakes.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust the seasoning with more honey, lemon, or red pepper flakes as desired.
- Transfer to a serving bowl and garnish with olive oil drizzle and parsley.
- Serve with pita chips, vegetables, or baguette slices.
Notes
Avoid overmixing to keep the texture silky. Adjust flavor with lemon and honey to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7.8g
- Cholesterol: 30mg
