This whipped feta and cream cheese dip is a creamy, tangy, and salty appetizer that comes together in minutes. The combination of briny feta and rich cream cheese, whipped with a little lemon and garlic, creates a light, airy texture that is perfect for spreading on crostini, scooping with vegetables, or dolloping over grilled meats. It is a versatile Greek-inspired dip that works for everything from casual snacking to party platters.
Ingredients
- 8 oz (225 g) block feta cheese, drained and patted dry
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for serving
- 1 small garlic clove, minced
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon black pepper
- Optional: 1-2 tablespoons (15-30 ml) cold water or milk, to loosen
- For serving: fresh herbs (dill, parsley, or chives), red pepper flakes, honey, or toasted nuts
Instructions
- Place the feta and softened cream cheese in the bowl of a food processor fitted with the metal blade. If you don’t have a food processor, a high-speed blender works, but you may need to scrape the sides more often.
- Add the olive oil, minced garlic, lemon juice, lemon zest, and black pepper.
- Process for 1 to 2 minutes, stopping to scrape down the sides and bottom of the bowl once or twice, until the mixture is completely smooth and fluffy. The dip should look like a thick, spreadable cream.
- If the dip is too thick for your liking, add 1 tablespoon (15 ml) of cold water or milk at a time, pulsing briefly after each addition, until it reaches a light and airy consistency. Taste and adjust seasoning—you likely won’t need salt because feta is naturally salty, but add a pinch if needed.
- Transfer the dip to a serving bowl. Drizzle with extra olive oil and sprinkle with fresh herbs, red pepper flakes, or a drizzle of honey if desired.
- Serve immediately, or cover and refrigerate for up to 3 days. If chilled, let it sit at room temperature for 15-20 minutes before serving to soften.
Tips
- Use block feta, not crumbled: Crumbled feta often contains anti-caking agents and is drier, which can result in a grainy dip. A block of feta in brine gives the smoothest, creamiest result. If you only have crumbled, you can still use it, but the texture may be slightly less silky.
- Soften the cream cheese: Let the cream cheese sit at room temperature for 30 minutes before starting. This ensures it blends evenly without lumps. If you forget, you can microwave it in 10-second bursts until soft, but be careful not to melt it.
- Adjust the consistency: The dip will firm up as it chills. If you plan to serve it cold, add a little extra water or milk to keep it fluffy. Conversely, if it seems too loose after processing, add a few more crumbles of feta and pulse.
- Don’t over-process: While you want it smooth, over-processing can cause the olive oil to separate and make the dip greasy. Stop as soon as it is uniform and airy.
Serving Suggestions
Serve this dip as a spread on a mezze platter with warm pita, grilled flatbread, or crostini. It also pairs beautifully with fresh vegetable crudités like cucumber, radishes, cherry tomatoes, and bell peppers. For a heartier appetizer, spread it on a sandwich or wrap, or use it as a topping for roasted vegetables, baked potatoes, or grilled chicken. A final drizzle of olive oil and a sprinkle of fresh dill or mint brightens the flavor and makes it look elegant.
Variations
- Herbed: Add a handful of fresh dill, parsley, or chives to the food processor along with the other ingredients for a green, garden-fresh dip.
- Spicy: Add 1/2 teaspoon of red pepper flakes or a small chopped jalapeño (seeds removed for less heat) to give it a kick.
- Roasted Red Pepper: Fold in 1/4 cup (50 g) of chopped roasted red peppers after processing for a sweet, smoky twist.
- Mediterranean: Add a handful of pitted Kalamata olives and a teaspoon of dried oregano for a more rustic, briny flavor.
- Vegan: Substitute the feta with a plant-based feta-style block and the cream cheese with vegan cream cheese. The texture may be slightly softer, but it still works well.
Storage and Reheating
Store the dip in an airtight container in the refrigerator for up to 3 days. Because it contains dairy, do not leave it at room temperature for more than 2 hours. To serve again, let it sit at room temperature for 15-20 minutes to soften, then stir well. You can also reheat it gently in the microwave in 15-second bursts, stirring in between, until just warm—but be careful not to overheat, as the olive oil can separate. This dip is best served cold or at room temperature, not hot.
Frequently Asked Questions
Can I make this dip ahead of time? Yes, you can make it up to 2 days in advance. Store it in the refrigerator in an airtight container, and give it a good stir before serving. You may need to add a splash of water or milk to restore the fluffy texture after chilling.
Can I use feta in brine or pre-crumbled feta? Block feta in brine is best for a smooth, creamy dip. Pre-crumbled feta often contains anti-caking agents that can make the dip gritty. If you use crumbled, try to find one without additives, and process it a little longer.
Why is my dip grainy? Graininess usually comes from under-processing or using a dry feta. Make sure you process for at least 1-2 minutes, scrape the sides, and use block feta that has been patted dry. If it’s still grainy, add a tablespoon of water and process again—this helps emulsify the fat and create a smoother texture.
Can I use Greek yogurt instead of cream cheese? Yes, you can substitute Greek yogurt for part or all of the cream cheese. The dip will be lighter and more tangy, but it will also be thinner. If you replace all of it, reduce the water or milk called for, and expect a softer consistency.
Is this dip keto-friendly? Yes, with only about 2-3 grams of net carbs per serving (depending on how much you eat), it fits well into a low-carb or keto diet. Serve it with low-carb vegetables like celery or cucumber slices instead of bread.
Can I freeze this dip? Freezing is not recommended, as the texture of the dairy will change and become watery or grainy upon thawing. It’s best enjoyed fresh or within 3 days of refrigeration.
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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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