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–+ servings
A bowl of whipped feta dip topped with chopped parsley, pistachios, olive oil, and honey on a wooden cutting board, surrounded by gluten free pretzels, gluten free toasted baguette slices, sliced cucumbers, and cherry tomatoes.
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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!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 16 servings
Calories: 143kcal
Author: Jacqui

Equipment

  • 1 food processor

Ingredients

  • 16 ounces feta cheese (block, not crumbled) drained
  • 2 medium garlic cloves minced
  • 1 cup plain greek yogurt nonfat
  • 4 ounces cream cheese softened
  • 2 tablespoons extra virgin olive oil (plus more for topping)
  • 1 tablespoon honey
  • 2 tablespoons lemon juice (juice of 1 lemon)
  • 2 teaspoons lemon zest

Toppings

  • 1/4 cup pistachios roughly chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon honey (or hot honey)
US Customary - Metric

Instructions

  • Add all of the ingredients to the food processor except for the pistachios, parsley, and 1 tablespoon of the honey.
  • Puree everything together for about 1 minute, stopping to pulse the food processor to make sure any bigger pieces are mixed in.
  • Stop and use a silicone spatula to scrape the sides and bottom of the container, then turn the food processor on again for another 30 seconds. Add any extra olive oil as-needed until you have the desired consistency.
  • Once everything is pureed, pour into a serving dish and evenly top with pistachios, parsley, olive oil, and a drizzle of honey. Serve with gluten free toasted bread or cut vegetables.

Notes

Click on the time in the instructions to start a timer! 
Storage
Refrigerate 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
  • When pureeing the dip, 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.
  • Taste it as you go! Once you puree everything together, you may need to add a pinch of salt, or honey. Mix it together and add as-needed until the flavors are balanced.
  • Take the dip 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 dip will help its texture feel more creamy and smooth.
  • If the 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 stand mixer. Bring the ingredients to room temperature for about 20 minutes before mixing to make it easier.
  • Feta itself is already salty, so you might not need to add any salt at all.

Nutrition

Calories: 143kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 33mg | Sodium: 350mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 0.3mg
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