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.
I grabbed a store-bought spicy hummus the other day just to try it, but now that I see how simple it is, I’ll definitely make my own next time. I had some left over and needed a quick lunch, so I spread it on some warm pita, added a few olives and cucumbers—super tasty and filling!
I bought a ready made whipped feta dip with lemon from a local supermarket although seeing how easy it is I’ll be making my own from now on. I’m the only one who eats it so had some left over. I was looking for a quick dinner for myself so added some Parmesan to the dip then mixed it through cooked and drained spaghetti, it was delicious
Wow, so glad I found your recipe. I am supposed to bring a dip and crudites to an event tonight and needed one that was vegan. As I had an 8 ou package of Violife Feta (plants only), I tweaked your recipe and subbed the yogurt with Veganaise (1/3 cup) and added 1 tbsp of white vinegar. It is so tangy, tasty, easy, and versatile, I’m going to make it a staple. It would be a great salad dressing, too, with a little more vinegar. Thank you for sharing.
Mine is runny as well. Full fat Greek yogurt, broke up the feta myself – did not add brine obv. How can I thicken it?
Hi Sarah, you could add more feta. I’m curious what brand of yogurt you’re using that might be thinner than the ones we’ve tested with?
Do you live somewhere with high humidity? I do and it often impacts recipes. I cut the amount of yoghurt in half and added more in small increments until I got the right consistency. Ended up using way less than 3/4 of a cup but still tasted great.
Do you think you could make this without the olive oil?
Hi Michelle, yes, I think so! The dip might be thick without it. If needed, you could add a little water to loosen it.
My mother in law used to make it the Egyptian way by adding in two cubed tomatoes (leave out the seeds and fluid) before processing. It makes a wonderful pinky dip and the tomatoes add an extra tangy taste.
Hi Syroya, Thanks so much for sharing this suggestion! It sounds delicious.
I just made this quick dip as my contribution to NYE appetizers. It is delicious! I plan to top with recommended toppings as well as lemon zest.
Hi Mel, so glad you loved the dip! Happy New Year!
Made it for my son and his family last night and quickly disappeared. Added some Parmesan cheese and honey to add to the taste. This is a keeper for sure.
Thanks
Phil
Happy New Year
Lovely! I am wondering how long it will store in the fridge? Thanks!
Oh I see you post below… a few days in the fridge! Thanks again.
This was such a hit at a dinner party I recently hosted! I was secretly thrilled that I forgot to pull out the 2nd batch!!
Followed the recipe exactly and my dip is the consistency of milk. Used a block of feta not pre crumbled, greek yogurt, etc. Tastes good but a bit of a bust for Thanksgiving 🙁
Hi Kristin, I wonder if your greek yogurt was full fat or if it was a brand that’s on the thinner side. A few brands vary – Fage and Chobani are thicker and might work better if you’re results were too thin. I’m also assuming that you drained the brine water when you pulled out the feta?
Mine was entirely too runny as well. I used a good quality Feta and full fat yogurt. I also reviewed my measurements. Still, it’s not something I can serve. Disappointing given the ingredients and items I bought to serve with cost dearly.
I serve this dip in toasted baguette slices and it is an absolute crowd pleaser. Everyone raves about it. I also serve it at home for my family before dinner as a filling appetizer. We love this dip!
Hi Lisa, I’m so glad you love it!
Made this recipe yesterday for our girls evening. It was delicious. Fortunately I’d read a comment on the importance of processing for longer to achieve the desired creamy consistency. Thanks for this wonderful recipe. By the way, I offered some to my hubby to have with his supper of fish fingers and fries/chips. The result… I have to make it again soon 🙂
Hi Shelley, aww I’m so glad you loved it!
I’m going to make this for a dinner I’m having in a couple of days
Can I make it a couple of days before?
Hi Heather, yep! This dip keeps well for several days in the fridge.
I’ve made this whipped feta several times now and it is my new “go to” easy recipe for serving up to family/friends – it is so fresh and such a versatile dip! I’ve served it on toasted Turkish bread, with corn chips and just plain crackers – all delicious! Adding extra v.o. oil before serving is a great finishing touch.
Hi Christine, I’m so glad you love the recipe!