This whipped feta dip recreates the creamy, tangy, spreadable favorite from Trader Joe’s right in your own kitchen. It combines briny feta cheese with rich cream cheese and a splash of lemon, whipped until light and airy. It works because the cream cheese mellows the feta’s sharpness while the whipping process transforms the crumbly cheese into a silky, luxurious spread that is perfect for dipping, spreading, or dolloping.
Ingredients
- 8 oz (226 g) block feta cheese, drained and patted dry
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 2 tablespoons (30 ml) fresh lemon juice (from about 1 lemon)
- 1 teaspoon (5 ml) honey (optional, for a touch of sweetness)
- 1/4 teaspoon (1 g) freshly ground black pepper
- 2 tablespoons (8 g) fresh dill, chopped (optional, for garnish)
- Pinch of red pepper flakes (optional, for garnish)
Instructions
- Place the feta, cream cheese, olive oil, lemon juice, honey (if using), and black pepper in a food processor fitted with the metal blade.
- Pulse the mixture 10-12 times to break up the feta, then process continuously for 2-3 minutes, stopping to scrape down the sides and bottom of the bowl with a rubber spatula at least twice. The mixture should become completely smooth, pale, and fluffy.
- If the dip seems too thick, add 1 tablespoon (15 ml) of cold water and process for another 30 seconds. The consistency should be light and spreadable, like a thick frosting.
- Taste and adjust seasoning with more lemon juice or black pepper if desired. Transfer to a serving bowl.
- Drizzle with a little olive oil and sprinkle with fresh dill and red pepper flakes, if using. Serve immediately or chill for 30 minutes to let the flavors meld.
Tips
- Use block feta, not crumbled: Crumbled feta often contains anti-caking agents and is drier, which can result in a grainy texture. Block feta (usually sold in brine) gives the smoothest, creamiest result.
- Soften the cream cheese: Let the cream cheese sit at room temperature for 20-30 minutes before starting. This ensures it blends evenly and prevents lumps.
- Don’t rush the whipping: The 2-3 minutes of processing is essential. It incorporates air and breaks down the feta’s crystalline structure, creating that signature light, whipped texture.
- Adjust consistency: If you prefer a thinner dip for drizzling, add a little more olive oil (1-2 teaspoons) or a splash of cold water. For a thicker spread, use less oil.
Serving Suggestions
Serve this whipped feta as a dip with warm pita bread, pita chips, or fresh vegetable crudités like cucumber, bell pepper, and cherry tomatoes. It also makes an excellent spread for sandwiches, wraps, or burgers. For a beautiful appetizer board, spread it on a shallow plate and top with roasted cherry tomatoes, olives, and toasted pine nuts.
Variations
- Herbed Whipped Feta: Add 1/2 cup (20 g) of fresh herbs (dill, parsley, chives, or mint) along with the feta and process until smooth.
- Spicy Whipped Feta: Add 1-2 tablespoons (15-30 g) of chopped roasted red peppers or a teaspoon of harissa paste for a smoky, spicy kick.
- Greek-Style: Use Greek feta and add 1 teaspoon of dried oregano along with the other ingredients. Top with a drizzle of olive oil and a few Kalamata olives.
- Vegan Version: Substitute the feta with a firm, high-quality vegan feta and use vegan cream cheese. The texture will be slightly different, but it will still be creamy and delicious.
Storage and Reheating
Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days. It will firm up when chilled; let it sit at room temperature for 15-20 minutes before serving, then stir to restore its fluffy texture. You can also reheat it gently in the microwave at 50% power in 15-second intervals, stirring between each, until just warmed through—but it is best served cold or at room temperature. Do not freeze, as the texture will become watery and grainy upon thawing.
Frequently Asked Questions
Can I use feta in brine? Yes, but make sure to pat it very dry with paper towels before using. Excess moisture can make the dip runny.
Can I make this without a food processor? A food processor gives the smoothest result, but you can use a high-speed blender—you may need to add a little more liquid and scrape down the sides frequently. A hand mixer will work too, but the texture will be slightly less smooth.
How can I make it less tangy? Reduce the lemon juice to 1 tablespoon (15 ml) and add an extra ounce (28 g) of cream cheese. You can also use a milder feta, such as one made from cow’s milk.
Is this dip safe to serve at a party? Yes, but do not leave it at room temperature for more than 2 hours. After that, refrigerate it. You can set the bowl over ice to keep it cold longer.
Can I use this as a sauce for pasta? Absolutely! Thin it with a few tablespoons of pasta water and toss with hot pasta for a creamy, no-cook sauce. Add a handful of cherry tomatoes and fresh basil for a complete dish.
What if my dip is too thin? If it becomes too thin, add more feta and process again. If it’s too thick, add water or oil a teaspoon at a time until it reaches the desired consistency.
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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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