Whipped feta is a creamy, tangy dip made by blending feta cheese with cream, olive oil, and lemon until light and airy. It’s a staple of Greek meze and has become a favorite in New Zealand for its versatility—serve it as a dip with vegetables, spread it on toast, or dollop it over grilled meats. This recipe works because it balances the salty sharpness of feta with rich cream and bright lemon, creating a smooth, spreadable texture that’s far more luxurious than plain crumbled feta.
Ingredients
- 200 g (7 oz) feta cheese, preferably in brine, drained and patted dry
- 100 g (½ cup) full-fat cream cheese, at room temperature
- 60 ml (¼ cup) heavy cream
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt, to taste (optional, as feta is salty)
Instructions
- Break the feta into rough chunks and place in a food processor or high-speed blender. Add the cream cheese, heavy cream, olive oil, lemon juice, and garlic (if using).
- Pulse a few times to break down the feta, then blend on medium-high speed for 1–2 minutes, stopping to scrape down the sides once or twice, until the mixture is completely smooth and fluffy. If it looks too thick, add another tablespoon of cream or olive oil and blend again.
- Taste and adjust seasoning. Add black pepper to taste, and only add salt if needed—feta is often salty enough on its own.
- Transfer the whipped feta to a serving bowl. Drizzle with a little olive oil and sprinkle with extra black pepper or fresh herbs if desired. Serve immediately or refrigerate for 30 minutes to firm up slightly.
Tips
- Use good-quality feta: Feta in brine (often from Greece or Israel) has a creamier texture and better flavor than pre-crumbled feta, which is drier and more crumbly. If you can only find pre-crumbled, add an extra tablespoon of cream to compensate.
- Room-temperature ingredients: Cold cream cheese and cream can make the dip seize or look curdled. Let them sit at room temperature for 15–20 minutes before blending.
- Don’t over-blend: Over-blending can make the feta warm and turn it into a thin sauce. Blend just until smooth and fluffy—about 1–2 minutes in a food processor is usually enough.
- Adjust consistency: The dip should be thick but spoonable. If it’s too thick, add cream or olive oil a teaspoon at a time. If it’s too thin, add more feta or cream cheese.
Serving Suggestions
- As a dip with fresh vegetables, pita chips, or crusty bread.
- Spread on toasted sourdough or bagels, topped with sliced tomatoes and a drizzle of honey.
- Dollop over grilled lamb chops, roasted chicken, or a grain bowl.
- Swirl into pasta or risotto for a creamy, salty finish.
- Serve as part of a mezze platter with olives, roasted peppers, and flatbread.
Variations
- Herbed: Add 2 tablespoons of chopped fresh dill, mint, or chives before blending for a fresh, green flavor.
- Spicy: Add ½ teaspoon of red pepper flakes or a small fresh chili (seeded) for heat.
- Roasted red pepper: Blend in ½ cup of roasted red peppers (drained) for a sweeter, smoky version.
- Lighter: Replace the heavy cream with Greek yogurt for a tangier, lower-fat dip—though the texture will be slightly less rich.
Storage and Reheating
Store whipped feta in an airtight container in the refrigerator for up to 4 days. It will firm up when chilled, so let it sit at room temperature for 15–20 minutes before serving, or stir in a teaspoon of cream to loosen it. This dip is best served cold or at room temperature; do not microwave it, as it will become runny and separate. You can also freeze it for up to 1 month, but the texture may become slightly grainy after thawing—stir well and add a little olive oil to restore some creaminess.
Frequently Asked Questions
Can I use a blender instead of a food processor? Yes, a high-speed blender works well, but you may need to stop and scrape down the sides more often. If the mixture is too thick for the blender, add a little extra cream or olive oil to help it move.
Why is my whipped feta grainy? Graininess usually comes from using low-quality feta or not blending long enough. Make sure you use feta in brine and blend for a full 2 minutes, scraping down the sides, until the mixture is completely smooth.
Can I make this dairy-free? Yes, use a vegan feta alternative and replace the cream cheese with a vegan cream cheese and the heavy cream with coconut cream or a plant-based cream. The flavor will be different, but the texture will be similar.
How do I make it thinner for a dressing? Add more olive oil or lemon juice, a tablespoon at a time, until you reach a pourable consistency. You can also add a splash of water.
Is whipped feta served hot or cold? It’s traditionally served cold or at room temperature. If you prefer it warm, you can spread it on toast and broil for 1–2 minutes, but it will melt and lose its whipped texture.
Can I use feta in oil instead of brine? Yes, but drain it well and reduce the added olive oil in the recipe by half, as the oil-packed feta already contains extra oil.
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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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