Lusciously creamy, rich, and tangy, this whipped feta dip is always a hit at gatherings. You only need 5 ingredients and 5 minutes to make it!
I love serving this creamy whipped feta dip at parties and gatherings because it always surprises people. It looks like any other creamy white dip, maybe a ranch-y sort of thing made with cream cheese or sour cream. But it tastes like something else entirely. Lemon gives it zing, garlic adds bite, and the feta fills it with a delicious salty tang. Set it out with pita and veggies, and I promise, it’ll disappear in minutes.
Another reason I love this whipped feta dip recipe? It’s SO easy to make. You just need 5 ingredients, 5 minutes, and a food processor. Trust me, you want it in your back pocket!
Whipped Feta Dip Ingredients
BIG TIP for this recipe: Better feta yields a better feta dip. Instead of buying crumbled feta, which often contains extra ingredients to prevent caking, look for a block of feta cheese. It’ll give the dip a creamier texture and a richer, brinier flavor. It makes such a difference!
Here’s what else you’ll need to make this recipe:
- Greek yogurt – Whole milk, please! It helps the feta whip into a rich and creamy dip.
- Extra-virgin olive oil – It smooths the dip and adds fruity depth of flavor.
- Fresh lemon juice – For brightness.
- And garlic – For a savory bite.
Find the complete recipe with measurements below.
Crumble the feta into the food processor and add the yogurt, olive oil, lemon juice, and garlic. Pulse until creamy, season to taste, and serve. That’s it!
How to Serve Whipped Feta Dip
I love to serve this whipped feta as part of a mezze platter or charcuterie board with pita bread, pita chips, and/or fresh veggies for dipping. I always dress it up with a few garnishes before setting it out. Here are some of my favorite combinations:
- A drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. I love how the yellow, red, and green pop against the white dip.
- Olive oil and dukkah or za’atar. These spice blends add earthy, aromatic notes to the dip.
- A swirl of honey, freshly cracked black pepper, and mint. A fun sweet and salty combo!
If you have leftover whipped feta dip, you have plenty of options for using it up.
- Slather it onto toasted baguette to make crostini. Top them off with blackberries, basil, and a drizzle of honey in the summer or roasted squash, caramelized onions, and parsley in the fall.
- Smear it onto store-bought naan to make a yummy flatbread. Try adding grilled eggplant, grilled onions, and fresh dill.
- Spread it onto plain old toast. It’s great with roasted tomatoes and basil or spoonfuls of peach salsa.
- Use it as the base for a stunning veggie side dish. Swap it in for the yogurt in this roasted carrots recipe or this grilled zucchini recipe. It would also go nicely with roasted cauliflower, lemon zest, toasted pine nuts, and fresh herbs. Add a squeeze of fresh lemon juice right before serving.
How do you like to serve whipped feta? Let me know in the comments!
More Feta Cheese Recipes
Love feta? Same! Try one of these tasty feta recipes next:
- Baked Feta
- Roasted Vegetable Pasta
- Greek Salad
- Watermelon Salad with Feta
- Grilled Watermelon with Feta and Corn
- Orzo Salad
- Cherry Tomato Couscous Salad
Whipped Feta Dip
Ingredients
- 8 ounces feta cheese, crumbled
- ¾ cup whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- Aleppo pepper or red pepper flakes, for garnish
- Chopped fresh parsley, for garnish
- Pita bread, baguette, or fresh veggies, for serving
Instructions
- In a food processor, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy.
- Transfer to a serving dish and top with a drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. Serve as a dip with pita bread, baguette, or fresh veggies. Find additional serving suggestions in the blog post above.
This was do quick and tastes absolutely delicious… perfect consistency. I used Greek yoghurt and feta. I’m thinking the people with issues may have used normal yoghurt and danish feta which is way softer