Whipped Feta Dip

Whipped Feta Dip is the PERFECT appetizer, made with feta cheese blended with yogurt, cream cheese, garlic, lemon, and olive oil until smooth, then topped with crushed pistachios and a drizzle of honey, ready in under 10 minutes!

Whipped Feta Dip is your new go-to holiday or weekend appetizer. The feta cheese is tangy and savory, with a creamy texture from greek yogurt, cream cheese, and olive oil, balanced out with lemon, fresh parsley, and honey. I like to top it with crushed pistachios and a drizzle of honey for presentation. Ready in 5 minutes, you can serve this spreadable cheese with pieces of gluten free baguette, gluten free crackers, or sliced cucumbers and bell peppers!

If you loved this recipe, you’ll also love my Greek Salad Dressing, or my Homemade Dill Pickle Dip!

Why You’ll Love This Recipe

Easy to Make – It doesn’t get easier than throwing everything in the food processor and blending! It’s quick, easy, and perfect for a holiday get-together.

Make-Ahead Friendly – You can make this the night before, and store it in the refrigerator until ready to serve!

Endless Toppings – There are so many ways to decorate this, you can really use it for any occasion! I like the classic crushed pistachios and honey (or hot honey), but you can also use pomegranate, olives, pine nuts, pecans, or just a classic drizzle of olive oil, lemon zest, and black pepper.

Ingredients You’ll Need

Greek Feta Cheese. The main ingredient, this gives a savory, tangy, salty flavor to the dip. Make sure to use a block of Greek feta (not the crumbles), and drain it beforehand if it’s sitting in water.

I am using Greek feta because it has a sharper flavor. If you use Danish feta, it will be creamier but also more mild, and it’s made from cow’s milk instead of goat’s milk.

Greek Yogurt. This helps smooth out the dip, and adds a nice creamy texture. I use plain non-fat greek yogurt, but you can also use full fat greek yogurt.

Or substitute this by adding sour cream instead.

Cream Cheese. This gives the dip a smooth creamy texture, and helps hold everything together. You can also use Neufchatel cheese for a lighter version.

If you don’t like cream cheese, you can omit this and just use Greek yogurt instead.

Lemon. This adds a nice bright flavor, and the acidity in the lemon juice balances out the savory notes in the other ingredients. I like to use the lemon zest and the lemon juice for the best flavor.

When you’re zesting the lemon, you only want the yellow part, not the white part underneath. The white parts are bitter.

Extra Virgin Olive Oil. Add this to help everything blend smoothly.

You can also use avocado oil or vegetable oil, but olive oil is the best choice.

Garlic. Use fresh garlic cloves, because older garlic has a bitter flavor. I like to use minced garlic, to make sure I don’t have any big pieces in the dip. You can add them whole if you make sure to pulse them well in the food processor.

If you don’t have minced garlic, use 1/2 teaspoon of garlic powder instead.

Fresh Parsley. This adds a nice fresh flavor to the dip. You can also add fresh mint or dill.

Honey. I use this both in the dip, and to drizzle on top. It helps balance out the savory notes of the cheese and garlic, keeping them from overpowering the dish.

Roasted Pistachios. Paired with the honey, the crushed pistachios add a nice crunch and savory flavor.

Spices. You may not need salt at all for this recipe, depending on how salty your feta tastes. Add any salt and black pepper as-needed at the end of the recipe

Kitchen Tools

For this creamy whipped feta recipe, you’ll need a food processor or high powered blender.

How to Make Whipped Feta Dip

Recipe Variations

• Give this whipped feta spread a kick by adding some cayenne pepper, chili oil, or red pepper flakes and cracked pepper.
• Try topping with some Mediterranean ingredients like chopped sun-dried tomatoes, olive tapenade, roasted chickpeas, a drizzle of olive oil, or crushed red pepper.
• For a sweeter version, top with some pine nuts, a drizzle of honey, some lemon zest, and some pomegranate seeds.
• Try roasting a bulb of garlic and adding the roasted garlic to the dip for an even deeper flavor.

Recipe Tip! Don’t add kosher salt in the beginning. Finish whipping the feta dip, then taste it and see if any salt is needed. Feta itself is already salty, so you might not need to add any at all.

Frequently Asked Questions

Recipe Tip! When pureeing the dip, it’s a good idea to stop the food processor and scrape the sides and bottom with a silicone spatula before starting again, to make sure it’s all getting mixed in.

More Dip Recipes

• Spinach Artichoke Dip
• Cream Cheese Shrimp Dip
• Philly Cheesesteak Dip
• Hot Reuben Dip

Storage

Refrigerate whipped feta dip for 3-4 days in an airtight container.

I don’t recommend freezing this because it will be grainy or have some separation when it’s defrosted.

Cooking Tips

• Taste it as you go! Once you puree everything together, you may need to add a pinch of salt, or another bit of honey. Mix it together and add as-needed until the flavors are balanced.
• Take it out of the refrigerator a few minutes before serving. If it’s really cold, it won’t spread as easily.
• Don’t be afraid to keep blending! Whipping some air into the feta dip will help its texture feel more creamy and smooth.
• If the feta dip is too thick, mix in another drizzle of olive oil or a spoonful of yogurt to thin it out.
• If you don’t have a food processor, you can also make this in a high powered blender or a stand mixer. Bring the ingredients to room temperature for about 20 minutes before mixing to make it easier.

Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!

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