Lemony whipped feta with charred scallions is a bright, creamy Greek-inspired dip that balances salty, tangy, and smoky flavors in one bowl. The feta is blended with lemon juice, olive oil, and a little Greek yogurt until silky smooth, then topped with blistered scallions and a drizzle of good olive oil. It works as an effortless appetizer with warm pita or a flavorful spread for sandwiches and grain bowls.
Ingredients
- 8 oz (225 g) feta cheese, preferably in brine, drained
- 1/2 cup (120 g) full-fat Greek yogurt
- 3 tbsp (45 ml) fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 1 small garlic clove, minced
- 1 bunch scallions (about 6–8), trimmed
- 1/2 tsp flaky sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Optional garnish: chopped fresh dill or chives, red pepper flakes
Instructions
- In a food processor or high-speed blender, combine the feta, Greek yogurt, lemon juice, lemon zest, garlic, and 2 tablespoons (30 ml) of the olive oil. Blend for 2–3 minutes, scraping down the sides as needed, until completely smooth and creamy. If the mixture is too thick, add 1 tablespoon (15 ml) of cold water and blend again. Transfer to a serving bowl and set aside.
- Heat a cast-iron skillet or grill pan over medium-high heat until very hot, about 2 minutes. Toss the scallions with the remaining 2 tablespoons (30 ml) olive oil and a pinch of salt.
- Place the scallions in the hot pan in a single layer. Cook for 2–3 minutes per side, turning once, until charred in spots and softened but not completely limp. Remove from the heat.
- Let the scallions cool for 1–2 minutes, then chop them into 1-inch pieces, leaving some whole for garnish if desired.
- Scatter the charred scallions over the whipped feta. Drizzle with additional olive oil, sprinkle with flaky sea salt, black pepper, and fresh herbs if using. Serve warm or at room temperature.
Tips
- Use block feta, not crumbled: Crumbled feta often contains anti-caking agents that prevent a smooth whip. Buy a block of feta in brine for the creamiest result.
- Adjust consistency: If you prefer a thinner dip, add cold water one tablespoon at a time until it reaches your desired texture. For a thicker spread, use less yogurt or add a bit more feta.
- Don’t overchar: Scallions should be blistered and tender, not blackened all over. Watch them closely—they go from charred to burnt quickly.
- Make ahead: The whipped feta base can be made up to 2 days in advance. Store it in an airtight container in the fridge, then bring to room temperature and add the charred scallions just before serving.
Serving Suggestions
Serve this dip with warm pita bread, pita chips, or fresh vegetables like cucumber spears and radish slices. It also makes a fantastic spread for lamb or chicken sandwiches, a topping for roasted vegetables, or a dollop on top of a grain bowl with farro or quinoa. For a mezze spread, pair it with olives, marinated artichokes, and crusty bread.
Variations
- Herbed version: Add 1/4 cup (15 g) fresh dill, mint, or basil to the food processor with the feta for a fresh, green twist.
- Spicy kick: Stir in 1/2 teaspoon smoked paprika or a pinch of cayenne pepper into the whipped feta, or top with sliced fresh chili.
- Roasted garlic: Replace the raw garlic with 2–3 cloves of roasted garlic for a sweeter, mellow flavor.
- No yogurt: Swap the Greek yogurt for an equal amount of cream cheese or crème fraîche for a richer, thicker dip.
- Charred lemon: Cut a lemon in half and char it cut-side down in the same pan as the scallions, then squeeze the smoky juice over the dip before serving.
Storage and Reheating
Store any leftover whipped feta in an airtight container in the refrigerator for up to 4 days. The charred scallions will soften further but will still taste good. To serve again, bring the dip to room temperature for about 30 minutes, or gently warm it in a small saucepan over low heat, stirring occasionally, until just warmed through—do not boil. The dip can also be reheated in the microwave in 20-second bursts, stirring between each. For best texture, add a fresh drizzle of olive oil and a sprinkle of salt after reheating.
Frequently Asked Questions
Can I use a blender instead of a food processor? Yes, a high-speed blender works well, but you may need to add a little more liquid (water or olive oil) to get it to blend smoothly. Stop and scrape down the sides frequently to ensure everything is incorporated.
Why is my whipped feta grainy? Graininess usually happens when the feta is too cold or the blending time is too short. Make sure the feta is at room temperature and blend for a full 2–3 minutes. If it still seems grainy, add a tablespoon of Greek yogurt or olive oil and blend again.
Can I make this without Greek yogurt? Absolutely. You can substitute an equal amount of cream cheese, mascarpone, or even silken tofu for a dairy-free option (though the flavor will change). For a vegan version, use a plant-based feta and yogurt alternative.
How do I keep the scallions from burning? Keep the heat at medium-high, not high, and don’t overcrowd the pan. Cook them in a single layer and flip them as soon as they have good char marks. If they start to burn, remove them immediately.
Can I grill the scallions instead of using a skillet? Yes, an outdoor grill works beautifully. Preheat the grill to medium-high and grill the scallions for 2–3 minutes per side, until charred and tender.
Is this dip served hot or cold? It’s best served warm or at room temperature, as the flavors are more pronounced. Cold straight from the fridge will mute the lemon and garlic, so let it sit out for 15–20 minutes before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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