Whipped feta is a creamy, tangy, and utterly addictive Greek-inspired dip that comes together in minutes. Made by blending feta cheese with cream cheese, Greek yogurt, and a little lemon, it transforms salty, crumbly feta into a silky, spreadable delight. This version, inspired by Yotam Ottolenghi’s style, is perfect for spreading on warm pita, dolloping over roasted vegetables, or serving as a vibrant appetizer.
Ingredients
- 8 oz (225 g) feta cheese, block style, drained
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (120 g) Greek yogurt (full-fat preferred)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 small garlic clove, minced
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp black pepper, freshly ground
- Pinch of red pepper flakes (optional, for heat)
- Fresh herbs (dill, mint, or chives) for garnish
Instructions
- In a food processor, combine the feta, cream cheese, Greek yogurt, olive oil, garlic, lemon juice, lemon zest, and black pepper.
- Pulse a few times to break up the feta, then process continuously for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. If it seems too thick, add 1–2 tablespoons of cold water or extra yogurt and pulse again.
- Taste and adjust seasoning. Since feta is naturally salty, you likely won’t need additional salt, but add a pinch if desired.
- Transfer the whipped feta to a serving bowl. Drizzle with extra olive oil, sprinkle with red pepper flakes and fresh herbs.
- Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld. Bring to room temperature before serving for the best texture.
Tips
- Use block feta, not crumbled: Crumbled feta often contains anti-caking agents that prevent it from whipping into a smooth texture. Always choose a block of feta in brine for the creamiest result.
- Soak extra-salty feta: If your feta is very salty, soak it in cold water for 10–15 minutes, then pat dry before using. This helps balance the final flavor.
- Room temperature ingredients: Let the cream cheese and yogurt sit out for 15–20 minutes before blending. Cold ingredients can make the mixture seize or turn grainy.
- Adjust consistency: The dip should be thick but spoonable. If it’s too thick, add a splash of water or milk; if too thin, add more feta. The texture will also firm up slightly when chilled.
Serving Suggestions
Serve whipped feta as a dip with warm pita bread, fresh vegetable crudités, or crispy flatbread. It also makes a fantastic spread for sandwiches and wraps, or a luxurious topping for roasted vegetables, grilled meats, or a grain bowl. For a beautiful appetizer, spread it on a platter and top with cherry tomatoes, olives, and a drizzle of honey.
Variations
- Herbed Whipped Feta: Add 2 tablespoons of chopped fresh dill, mint, or parsley to the food processor for a fresh, green flavor.
- Spicy Whipped Feta: Add 1–2 teaspoons of harissa paste or a chopped fresh chili (like serrano) along with the garlic for a spicy kick.
- Roasted Red Pepper: Add 1/4 cup (50 g) of roasted red peppers (drained) and blend until smooth for a smoky, sweet version.
- Lighter Option: Substitute the cream cheese with an equal amount of low-fat cream cheese or additional Greek yogurt, and reduce the olive oil to 1 tablespoon. The texture will be slightly less rich but still creamy.
Storage and Reheating
Store whipped feta in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills; let it sit at room temperature for 15–20 minutes before serving, or stir in a teaspoon of water to loosen it. This dip is best served cold or at room temperature, so there is no need to reheat it. If you must warm it, do so gently in the microwave in 10-second bursts, but be aware that the texture may become slightly grainy.
Frequently Asked Questions
Can I make whipped feta without a food processor?
Yes, you can use a high-speed blender, but you may need to scrape the sides frequently and add a bit more liquid to get it moving. Alternatively, mash the feta with a fork and beat the mixture vigorously with a whisk until smooth—this will take a few minutes more but works in a pinch.
Why is my whipped feta grainy?
Graininess usually happens when the feta isn’t blended long enough, or when the ingredients are too cold. Make sure to process for a full 2 minutes, and let your cream cheese and yogurt come to room temperature first. Using a block feta instead of pre-crumbled also helps.
Can I use a different type of cheese?
Yes, you can substitute feta with a similar salty white cheese like goat cheese or ricotta salata. Goat cheese will be tangier and creamier, while ricotta salata is firmer and saltier. Adjust the amount of salt accordingly.
How can I make this dairy-free?
Use a dairy-free feta alternative (available in many supermarkets) and replace the cream cheese with a vegan cream cheese and the Greek yogurt with a thick coconut or soy yogurt. The texture may be slightly softer, but it will still be delicious.
Can I freeze whipped feta?
Yes, you can freeze it for up to 2 months. Place it in a freezer-safe container, press a layer of plastic wrap directly onto the surface, and seal. Thaw in the refrigerator overnight, then stir well. The texture may become slightly watery, so you may need to drain off excess liquid and re-whip.
What can I serve with whipped feta?
It’s incredibly versatile: serve with pita chips, naan, crackers, or sliced baguette. It also pairs beautifully with roasted vegetables, grilled lamb or chicken, and fresh salads like a Greek salad or watermelon-feta salad.
Related
- How to Cook Mini Hot Dogs: 5 Easy Methods
- Hot Dogs New Castle PA: The Original Recipe
- Hot Dog Pet Simulator X Secrets: Full Recipe Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).