Whipped feta is a creamy, tangy dip made by blending feta cheese with a little liquid until it turns light and airy. It works brilliantly because the saltiness of the feta balances with the richness of cream or yogurt, and the whipping transforms a crumbly cheese into a smooth, spreadable treat. This recipe uses ingredients you can easily find at Morrisons, and it comes together in minutes with a food processor or hand mixer.
Ingredients
- 200 g (7 oz) block of feta cheese (from Morrisons, or any Greek-style feta in brine)
- 1/2 cup (120 g) full-fat Greek yogurt
- 2 oz (60 g) cream cheese, softened
- 1 tablespoon (15 ml) extra virgin olive oil, plus more for drizzling
- 1 small garlic clove, minced (optional)
- 1/2 lemon, juiced (about 1 tablespoon / 15 ml)
- Freshly ground black pepper, to taste
Instructions
- If your feta is in brine, pat it dry with a paper towel to remove excess salt. Crumble it into a food processor or a large mixing bowl.
- Add the Greek yogurt, cream cheese, olive oil, minced garlic (if using), and lemon juice.
- Blend or beat on medium-high speed for 2–3 minutes, stopping to scrape down the sides once or twice, until the mixture is completely smooth and has increased in volume slightly. If it seems too thick, add a teaspoon of cold water or more lemon juice to loosen it.
- Taste and season with black pepper. Go easy on salt—feta is already salty.
- Transfer to a serving bowl, drizzle with olive oil, and serve immediately, or chill for 30 minutes to let the flavors meld.
Tips
- Use block feta, not pre-crumbled: Pre-crumbled feta often contains anti-caking agents that prevent it from whipping into a smooth texture. The block in brine from Morrisons works best.
- Adjust consistency: If you prefer a thinner dip, add a splash of milk or extra yogurt. For a thicker, more spreadable texture, reduce the yogurt by a tablespoon.
- Soak very salty feta: If your feta is overly salty (some brands are), soak it in cold water for 10 minutes, then pat dry before using. This tones down the salt without losing flavor.
- Don’t over-whip: Over-blending can make the feta turn grainy as the fats separate. Stop as soon as it’s smooth and fluffy.
Serving Suggestions
Serve whipped feta as a dip with warm pita bread, crusty baguette slices, or fresh vegetable sticks like cucumber and radishes. It also makes a fantastic spread for sandwiches, wraps, or toasted bagels. For a light lunch, spoon it over a bed of mixed greens with roasted tomatoes and olives.
Variations
- Herbed: Add 2 tablespoons of chopped fresh dill, mint, or chives along with the feta. Dill pairs especially well with the lemon.
- Spicy: Stir in 1/2 teaspoon of red pepper flakes or a small chopped fresh chili for a kick.
- Roasted red pepper: Blend in 1/4 cup (about 60 g) of drained roasted red peppers for a sweeter, more colorful dip.
- Honey and thyme: Drizzle with honey and sprinkle with fresh thyme leaves for a sweet-savory twist—great on crostini.
Storage and Reheating
Store 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 minutes before serving, or stir in a teaspoon of olive oil to bring back its creamy texture. This dip is best served cold or at room temperature—do not microwave it, as it will separate and become oily.
Frequently Asked Questions
Can I use reduced-fat feta or yogurt? Yes, but the result will be less creamy. Full-fat versions whip up smoother and hold their texture better. If using low-fat, add a little extra olive oil to compensate.
Why is my whipped feta grainy? Graininess usually happens when the feta is over-blended or when the cheese is too cold. Make sure your feta is at room temperature and stop blending as soon as it’s smooth. Also, using a food processor rather than a hand mixer gives a more consistent texture.
Can I make this without a food processor? Yes, use a hand mixer or even a strong whisk. Crumble the feta very finely and beat for a few extra minutes. The texture may be slightly less airy, but it will still be delicious.
Is whipped feta safe for pregnant women? Feta is a soft cheese, and some brands are made from pasteurized milk—check the label. In the UK, most feta sold in supermarkets like Morrisons is pasteurized, which is considered safe. However, if you’re pregnant, it’s best to choose a pasteurized version and consume it fresh.
Can I freeze whipped feta? Freezing is not recommended, as the texture becomes crumbly and watery upon thawing. It’s best enjoyed fresh, but you can keep it in the fridge for up to 4 days.
What can I do with leftover whipped feta? Use it as a pasta sauce by thinning it with a little pasta water, or spread it on flatbreads before adding toppings. It also makes a great filling for omelets or a topping for baked potatoes.
Related
- Whipped Feta Dip: Easy Mediterranean Recipe
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- Lemony Whipped Feta with Charred Scallions
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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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