Roasted garlic whipped feta dip is a creamy, tangy, and savory spread that comes together in under an hour. The sweetness of slow-roasted garlic mellows the salty bite of feta, while a splash of cream and lemon makes the texture light and airy. It’s a crowd-pleasing appetizer that works for everything from a casual snack board to a dinner party starter.
Ingredients
- 1 head garlic
- 1 tsp olive oil (5 ml), plus more for drizzling
- 8 oz (225 g) feta cheese, preferably in brine, drained
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) heavy cream, plus more if needed
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp black pepper
- Pinch of salt, to taste (optional)
- Fresh herbs (like dill or chives) for garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Place it on a small piece of foil, drizzle with 1 tsp olive oil, and wrap the foil tightly around it. Roast for 35–40 minutes, until the cloves are soft and golden. Let cool for 5 minutes.
- Squeeze the roasted garlic cloves out of their skins into a food processor. Discard the skins.
- Add the feta, cream cheese, heavy cream, lemon juice, and black pepper to the food processor. Blend for 2–3 minutes, scraping down the sides as needed, until completely smooth and fluffy. If it seems too thick, add another tablespoon (15 ml) of cream and blend again.
- Taste and add a pinch of salt only if needed—feta is already salty. Blend once more.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with fresh herbs if using. Serve at room temperature for the best flavor.
Tips
- Use block feta, not crumbled: Pre-crumbled feta often contains anti-caking agents that make the dip grainy. Buy a block of feta in brine for the smoothest result.
- Roast the garlic ahead: You can roast the garlic up to 3 days in advance and store it in the fridge. This saves time on the day you make the dip.
- Adjust the consistency: If you prefer a thinner dip, add more cream, 1 tablespoon (15 ml) at a time, until it reaches your desired texture. For a thicker spread, use less cream.
- Don’t over-salt: Feta is naturally salty, so always taste before adding salt. The lemon juice also adds brightness, which balances the saltiness.
Serving Suggestions
Serve this dip with warm pita bread, pita chips, or crusty baguette slices. It also pairs beautifully with fresh vegetables like cucumber, carrot sticks, and bell pepper strips. For a more substantial platter, add olives, cherry tomatoes, and roasted red peppers on the side. You can also spread it on sandwiches or wraps for a tangy kick.
Variations
- Herbed version: Add 2 tablespoons (8 g) of fresh chopped dill, mint, or basil to the food processor before blending.
- Spicy version: Include 1/4 teaspoon of red pepper flakes or a small chopped jalapeño (seeds removed) for heat.
- Greek yogurt swap: Replace the heavy cream with 1/4 cup (60 g) plain Greek yogurt for a lighter, tangier dip. The texture will be slightly less rich.
- Vegan option: Use a plant-based feta alternative and vegan cream cheese. The result will be less salty, so add a pinch of salt to compensate.
Storage and Reheating
Store the dip in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To serve again, let it sit at room temperature for 20–30 minutes, then stir well. You can also reheat it gently in the microwave at 50% power in 15-second bursts, stirring between, until just warm—but avoid overheating, as the feta can become rubbery. This dip is not suitable for freezing, as the texture will become watery and grainy when thawed.
Frequently Asked Questions
Can I use a blender instead of a food processor?
Yes, a high-speed blender works, but you may need to stop and scrape down the sides more often. Add the liquid ingredients first to help the blades move, then add the feta and garlic. The result will be equally smooth.
Why is my dip grainy?
Graininess usually comes from using pre-crumbled feta or blending for too short a time. Make sure to use block feta and blend for at least 2 minutes until completely smooth. Also, ensure the cream cheese is softened to room temperature before blending.
Can I make this dip without roasted garlic?
Yes, you can substitute 1/2 teaspoon of garlic powder or one small raw garlic clove, finely minced. Raw garlic will give a sharper, more pungent flavor, so start with less and adjust to taste.
How do I roast garlic if I don’t have a toaster oven?
You can roast garlic in a regular oven, as the recipe states. Alternatively, you can simmer the garlic cloves in olive oil over low heat for 15–20 minutes until soft—this is a stovetop method that works well.
Can I use feta in brine vs. feta in oil?
Feta in brine is the classic choice and gives the best texture. Feta in oil (often marinated with herbs) will work, but it may add extra oil and herb flavors, so adjust the seasoning accordingly. Avoid feta in water, as it tends to be less flavorful.
Is this dip served hot or cold?
It’s best served at room temperature, where the texture is creamy and the flavors are most pronounced. You can serve it cold straight from the fridge, but it will be firmer and less aromatic.
Related
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- Korean Fried Calamari Recipe with Gochujang Glaze
- Is Whipped Feta Healthy? Nutrition & Facts
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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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