Whipped feta with fig jam is a creamy, salty, and sweet appetizer that comes together in minutes. The tangy feta is blended with Greek yogurt and olive oil until light and airy, then topped with a generous spoonful of fig jam. It’s a perfect balance of flavors that works as a dip, spread, or topping for crostini.
Ingredients
- 8 oz (225 g) feta cheese, drained and crumbled
- 1/2 cup (120 g) plain Greek yogurt (full-fat or 2%)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1/4 tsp black pepper (optional)
- 1/2 cup (160 g) fig jam (store-bought or homemade)
- For serving: crostini, pita chips, or fresh vegetable sticks
Instructions
- Place the crumbled feta, Greek yogurt, olive oil, lemon juice, and black pepper (if using) in a food processor or high-speed blender.
- Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. If it seems too thick, add 1–2 teaspoons of water or olive oil and blend again.
- Transfer the whipped feta to a serving bowl or shallow plate, using a spatula to spread it evenly.
- Spoon the fig jam over the top, leaving some feta visible for a marbled look.
- Drizzle with a little extra olive oil and a sprinkle of black pepper or fresh thyme, if desired.
- Serve immediately with crostini, pita chips, or vegetable sticks.
Tips
- Use block feta, not pre-crumbled: Pre-crumbled feta often contains anti-caking agents that prevent it from blending into a silky texture. Buy a block of feta in brine for the best results.
- Adjust consistency: If your whipped feta is too thick, add a tablespoon of water or olive oil at a time until it reaches your desired consistency. For a thicker dip, use less yogurt.
- Substitute the fig jam: If you don’t have fig jam, try honey, apricot preserves, or a drizzle of balsamic glaze. Each will change the flavor slightly, but all pair well with the salty feta.
- Make it ahead: You can whip the feta up to 2 days in advance and store it in the fridge. Add the fig jam just before serving to keep the presentation fresh.
Serving Suggestions
Serve this whipped feta as a starter for a dinner party, or as part of a mezze platter with olives, roasted red peppers, and warm pita. It also makes a fantastic spread for sandwiches or wraps, and a dollop on a grain bowl adds a burst of flavor.
Variations
- Spicy version: Add a pinch of red pepper flakes or a small chopped fresh chili to the feta mixture before blending.
- Herb-infused: Blend in a handful of fresh herbs like dill, mint, or basil for a fresh, green twist.
- Roasted garlic: Add 2–3 roasted garlic cloves to the feta mixture for a mellow, sweet garlic flavor.
- Nutty topping: Sprinkle with toasted walnuts or pistachios just before serving for extra crunch.
Storage and Reheating
Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days. The fig jam can be stored separately or on top; if stored together, the jam may seep into the feta, but it will still taste delicious. To serve again, let it sit at room temperature for 15–20 minutes to soften, then stir gently. Do not microwave, as it will deflate and become watery.
Frequently Asked Questions
Can I use low-fat feta? Yes, but the texture may be slightly less creamy. Add a little more olive oil or yogurt to compensate.
Can I make this without a food processor? Yes, you can use a hand mixer or whisk, but the texture will be less smooth. Make sure the feta is very well crumbled and beat for several minutes.
Is fig jam the same as fig preserves? Fig jam is typically made with crushed figs and sugar, while preserves contain larger fruit chunks. Both work well in this recipe; just adjust the amount to your sweetness preference.
Can I freeze whipped feta? Freezing is not recommended, as the texture becomes grainy and watery upon thawing. It’s best enjoyed fresh or within a few days.
What if I don’t have Greek yogurt? You can substitute sour cream or crème fraîche, or simply use more olive oil. The dip will be richer and slightly tangier.
How do I make my own fig jam? Simmer chopped fresh or dried figs with a little sugar and lemon juice until thickened, about 20 minutes. You can also add a splash of balsamic vinegar for depth.
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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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