This lusciously creamy whipped feta dip comes together in 10 minutes with just 4 ingredients! A crowd-pleasing appetizer everyone will love! Video.
Why You’ll Love This Whipped Feta Recipe
This is hands-down, the best whipped feta dip recipe! Having made whipped feta for years in our catering business, we’ve honed this recipe to perfection.
By using Greek yogurt and olive oil, instead of cream cheese or sour cream, we achieve a depth of flavor that embodies the authentic flavor of the Mediterranean-plus, it’s lighter and healthier!
But it’s the lemon zest that brings this recipe over the top! Trust me, once you try it, you'll understand why it's become a staple in my kitchen!
Feta's uniquely tang taste and creamy texture make it an ideal complement to some of our favorite dishes, like simple roasted beets or our luscious tomato confit. I know you will find so many uses for it!
Whipped Feta Recipe Ingredients
- Feta cheese: Use a high quality feta block in brine. Do not use crumbled feta!
- Full fat Greek yogurt: For authentic, tangy Mediterranean flavor. You can sub sour cream here or use cream cheese for a thicker consistency.
- Lemon zest: For bright, citrusy flavor that elevates this dish.
- Extra virgin olive oil: Adds a warm, earthy component that grounds the flavor and creates velvety smooth texture.
- Garnish: Dukkah (or pine nuts or pistachios), spices like Aleppo pepper (or red pepper flakes), or Za’atar Spice, olive oil, fresh ground black pepper, and fresh herbs like fresh parsley, basil, oregano, or fresh mint.
See the recipe card for complete measurements.
How to Make Creamy Whipped Feta Dip
Step one: Add feta cheese, Greek yogurt, and lemon zest to a food processor or stand mixer until smooth.
Step two: Drizzle in olive oil, blending until fully incorporated.
Step three: Scoop out the whipped feta from the bowl of the food processor and spread onto a serving plate and use the back of a spoon to create a well for drizzling olive oil. Sprinkle with a generous amount of dukkah (or pine nuts or pistachios) and Aleppo (or red pepper flakes).
Chef’s Tips
- Choose the right feta. Use a block of feta packed in brine, not pre-crumbled feta. Brine keeps the feta fresh, creamy, and less dry. Sheep’s milk feta is preferred because it is tangier and has a more authentic Greek flavor. Cow’s milk feta is milder. Both work, but sheep or goat’s milk feta will whip the smoothest and best resembles Greek feta.
- Pick the best yogurt. Use full-fat Greek yogurt for the creamiest texture and balanced tang. Low-fat yogurt will result in a dip that is thin and less rich. For extra silky texture you can strain the yogurt first.
- Troubleshooting texture. If your whipped feta is grainy instead of creamy, it usually means the feta was too dry or cold. Bring the feta to room temperature first, then blend it longer with a drizzle of olive oil or extra yogurt to add moisture and smooth it out.
- Managing saltiness. Feta tends to be naturally salty, and salt levels vary by brand. For a lighter version, soak the block of feta in cold water or milk for 30 minutes before blending. Or balance the saltiness with more yogurt or extra lemon juice.
- Make it dairy-free or vegan. Swap feta for a good vegan feta (like Violife). For creaminess, blend in a few tablespoons of dairy-free yogurt (unsweetened coconut yogurt works best!) or silken tofu. Add an extra squeeze of lemon and a drizzle of olive oil.
Whipped Feta Recipe Variations
- For thicker texture, use cream cheese instead of Greek yogurt.
- For a savory bite, add a garlic clove.
- Top with fresh herbs: Mint, parsley, fresh dill, oregano, or thyme.
- Add a little fresh lemon juice to brighten up the flavor even more!
How to Store Whipped Feta Dip
Store in a sealed airtight container in the refrigerator for up to 3 days. You can make whipped feta a day or two in advance. Chilling it helps the flavors meld, but stir it before serving. Whipped feta dip does not freeze well-the texture becomes grainy and watery once thawed.
Serving Suggestions
Serve whipped feta as a dip with homemade pita bread, pita chips, Sourdough crackers, or naan. Or add it to sandwiches, flatbreads, or wraps. Perfect for a charcuterie board! Top whipped feta with any of the ideas below to mix and match your favorite flavor-pairing creations!
- Roasted beets
- Roasted broccoli
- Roasted butternut squash
- Caramelized onions
- Tomato confit
- Grilled artichokes
- Olives or preserved lemons
- Fresh veggies, like radish, cucumber, tomatoes, carrots
- Fresh figs or pear with a drizzle of honey!
- Make naan pizza
What to Serve with Whipped Feta
Make sure to use a block of feta, not crumbled feta. Use high quality olive oil and follow the exact amounts of yogurt and oil. Whipped feta can sometimes be grainy if too much liquid is added. You’ll also want to use a high-speed food processor.
We haven’t tried using a hand mixer or immersion blender, but you could give it a try! The food processor or a high speed blender works great.
You can use cream cheese instead of Greek yogurt. It will also thicken once stored in the refrigerator.
Use Greek yogurt! The tanginess of the yogurt balances the salt in the feta. Plus, a good, high quality olive oil balances the flavors and creates deep, rich flavor.
Hope you enjoy this whipped feta dip recipe, and let me know your thoughts in the comments below!
More Favorite Dip Recipes
Watch How to Make It!
After you try this whipped feta dip recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Best Whipped Feta Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 ½ cups 1x
- Category: appetizer, dip, middle eastern recipes
- Method: food processor
- Cuisine: Greek
- Diet: Vegetarian
Description
This lusciously creamy Whipped Feta dip recipe comes together in 10 minutes with just 4 ingredients! Serve as a dip or an appetizer with roasted beets, warm pita and dukkah.
Ingredients
- 8 ounces feta cheese (not crumbled) *see notes
- 1/2 cup Greek yogurt, full-fat (see notes for alternative)
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- Optional Garnish with dukkah, Aleppo, olive oil, and fresh ground black pepper
Serve with roasted beets, fresh veggies, warm pita bread or pita chips
Instructions
- To a food processor, add feta cheese, Greek yogurt, and lemon zest, and blend until the texture is smooth.
- Drizzle in olive oil and blend until fully incorporated.
- Scoop the mixture out onto a plate. Swirl with the back of a spoon, drizzle with olive oil and sprinkle liberally with dukkah, (or pine nuts & pistachios are good) and Aleppo or red pepper flakes.
Here we have served with succulent roasted beets, warm pita bread, sprinkled with dukkah– so good!
Notes
Use a high-quality block of Feta cheese that is refrigerated in brine. Crumbled feta will not work for this recipe.
To substitute for the yogurt use sour cream or you can also use cream cheese here for a thicker consistency.
Add a clove of garlic for a savory bite.
Top with fresh herbs: mint, parsley, fresh dill, oregano or thyme.
Serve as a sweet appetizer with a drizzle of hot honey, pita chips and peaches, nectarines, or figs.
Store in the fridge in a sealed airtight container for up to 3 days.
Nutrition
- Serving Size: 3 tablespoons
- Calories: 163
- Sugar: 2.5 g
- Sodium: 355 mg
- Fat: 13.9 g
- Saturated Fat: 6.9 g
- Carbohydrates: 2.5 g
- Fiber: 0 g
- Protein: 7.5 g
- Cholesterol: 36.7 mg
Fantastic! My guests and I loved this dish!! It was easy and quick to make and I will make it frequently in the future.
So glad it was a hit Donna!
This recipe was delicious and easy to make. I roasted some pistachio nuts and crushed them rather than the dukkah.
Glad you gave it a try! Pistachios sound yummy.
This was fantastic with roasted carrots one day and roasted broccoli the next. Now I want to drizzle it over a fruit and berry salad.
As I am on a diet, I’m using non-fat Greek Yogurt. How do I thin it down to a pourable mixture? Do I just add some water?
Water or milk. Glad you are enjoying this Sparks!
Delightful and delicious! A quick and easy recipe that all my guests love! Made this using zaatar and added a wee bit more garlic to suit our tastes! Also used Sylvia’s foaccia bread recipe (made the thinner version) which also add depth in flavor and tingled tastebuds! Thanx Sylvia!
Love it, so happy you enjoyed! Thanks so much for reviewing, so helpful!
Oh wow! This is exactly what I needed to create a fast appetizer for unexpected guests. So creamy and light. Served with pita chips, and fresh veggies. Delicious!! Next time I will make the beets and dukkah- that looks divine!
Wonderful! Thanks Fern.
Yum! Looks so good….and easy!