Whipped feta is a creamy, tangy spread made by blending feta cheese with a liquid like olive oil, yogurt, or cream until light and airy. It works as a dip, a sauce, a sandwich spread, or a topping for roasted vegetables and grilled meats. This article gives you five different recipes that all start with a basic whipped feta base, so you can use it in everything from a simple appetizer to a weeknight dinner.
Ingredients
- 8 oz (225 g) feta cheese, preferably in brine, drained and crumbled
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for serving
- 2 tablespoons (30 ml) fresh lemon juice
- 1 small garlic clove, minced (optional)
- 2 tablespoons (30 ml) cold water, or as needed
- Freshly ground black pepper, to taste
- For serving: warm pita, crusty bread, or fresh vegetables
- Optional toppings: honey, chopped fresh herbs (dill, mint, or chives), chili flakes, or roasted cherry tomatoes
Instructions
- Place the crumbled feta, cream cheese, olive oil, lemon juice, and garlic (if using) in a food processor fitted with the metal blade.
- Pulse a few times to break up the cheese, then process continuously for 1 to 2 minutes, scraping down the sides as needed, until the mixture is smooth and creamy.
- With the processor running, add the cold water 1 tablespoon (15 ml) at a time until the whipped feta reaches a light, fluffy consistency. You may not need all the water, or you may need an extra tablespoon—the goal is a spread that is soft but holds its shape.
- Taste and season with black pepper. (The feta is usually salty enough, so hold off on adding salt until you taste it.)
- Transfer the whipped feta to a serving bowl. Drizzle with olive oil and add any of the optional toppings if desired.
- Serve immediately, or cover and refrigerate for up to 4 days. If chilled, let it sit at room temperature for 15 minutes before serving so it softens.
Tips
- Use good-quality feta: Feta sold in brine is moister and less salty than pre-crumbled dry feta, which makes a smoother, creamier whip. If you only have dry feta, add a little more water or olive oil to compensate.
- Don’t skip the cream cheese: It adds richness and helps stabilize the mixture so it doesn’t become too runny. If you want a lighter version, you can use 2 tablespoons (30 g) of Greek yogurt instead, but the texture will be softer.
- Adjust the consistency: For a thicker dip, use less water. For a sauce that drizzles, add more water or olive oil. You can also add a splash of milk if you prefer a milder tang.
- Make it ahead: Whipped feta actually tastes better after it sits for an hour or two, as the flavors meld. Store it in an airtight container in the fridge for up to 4 days—just stir it well before serving.
Serving Suggestions
- Spread it on toasted sourdough or baguette slices and top with sliced radishes and fresh dill.
- Use it as a sauce for roasted vegetables, such as carrots, cauliflower, or zucchini.
- Serve it alongside grilled chicken, lamb, or fish as a creamy, tangy condiment.
- Stir a spoonful into warm pasta or grain bowls for instant creaminess.
- Use it as a filling for omelets or as a spread for wraps and sandwiches.
Variations
- Spicy Whipped Feta: Add 1/2 teaspoon of red pepper flakes or a small chopped fresh chili to the food processor.
- Herbed Whipped Feta: Add a handful of fresh herbs (dill, mint, or basil) and process until finely chopped.
- Roasted Tomato Whipped Feta: Top the whipped feta with roasted cherry tomatoes (toss them in olive oil and roast at 400°F/200°C for 15 minutes) and a drizzle of balsamic glaze.
- Honey and Walnut: Drizzle with honey and sprinkle with toasted walnuts for a sweet-savory appetizer.
- Lemon and Oregano: Add 1 teaspoon of dried oregano and the zest of one lemon for a Greek-inspired twist.
Storage and Reheating
Store whipped feta in an airtight container in the refrigerator for up to 4 days. It will firm up when chilled; bring it to room temperature for 15–20 minutes before serving. You can also reheat it in a microwave in 15-second bursts, stirring in between, until just warmed through—but be careful not to overheat, as it can become oily. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then whisk to restore the texture.
Frequently Asked Questions
Can I use low-fat feta? Yes, but the texture will be drier and less creamy. You may need to add a bit more olive oil or water to achieve the same consistency.
Why is my whipped feta grainy? This happens when the feta is not broken down enough or if it’s too cold. Make sure the feta is at room temperature and process for at least 2 minutes, scraping the sides often. If it’s still grainy, add a little more liquid.
Can I make it without a food processor? Yes, you can use a blender, but you may need to stop and scrape the sides frequently. You can also mash the feta with a fork and whisk in the other ingredients, but the texture will be less airy.
Is whipped feta gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your feta and cream cheese are certified gluten-free if you have celiac disease (they usually are).
Can I use it as a pasta sauce? Absolutely. Thin the whipped feta with a little pasta water (reserve about 1/2 cup before draining) until it’s pourable, then toss with hot pasta and add fresh herbs.
How do I make it dairy-free? Use a vegan feta alternative and a dairy-free cream cheese substitute. The texture may be slightly different, but it will still work.
Related
- Garlic Roasted Vegetables with Whipped Feta Recipe
- Garlic Knots with Rhodes Rolls: Easy Recipe
- Greek Fried Calamari Recipe (Crispy & Tender)
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
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