Whipped feta is a creamy, tangy Greek-inspired spread made by blending feta cheese with Greek yogurt, olive oil, and lemon until light and airy. It works because the salty, crumbly cheese transforms into a silky dip that is equally at home on a crudité platter, slathered on toast, or dolloped over roasted vegetables. This version is balanced, bright, and comes together in under 10 minutes with a food processor.
Ingredients
- 8 oz (225 g) block feta cheese, drained and patted dry
- 1/2 cup (120 g) plain Greek yogurt (full-fat or 2%)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 small garlic clove, minced (optional)
- 1/4 tsp black pepper
- 2–3 tbsp (30–45 ml) cold water, as needed
- Flaky salt, if needed
Instructions
- If using a block of feta in brine, pat it dry with paper towels to remove excess moisture. Crumble it roughly into the bowl of a food processor.
- Add the Greek yogurt, olive oil, lemon juice, garlic (if using), and black pepper.
- Pulse the mixture a few times to break up the feta, then process continuously for 2–3 minutes, scraping down the sides once or twice, until the mixture is completely smooth and fluffy.
- With the processor running, add cold water 1 tablespoon (15 ml) at a time until the whipped feta reaches a soft, spoonable consistency. You may not need all of it.
- Taste and add a pinch of flaky salt only if needed—feta is already salty.
- Transfer to a serving bowl, drizzle with olive oil, and serve immediately or refrigerate until ready.
Tips
- Use block feta, not pre-crumbled: Pre-crumbled feta often contains anti-caking agents that make the dip grainy. A block in brine gives the smoothest result.
- Don’t skip the water: A little cold water helps the feta and yogurt emulsify into a lighter, fluffier texture. Add it gradually—too much will make the dip runny.
- Room-temperature ingredients blend better: If your yogurt or feta is very cold, let it sit at room temperature for 10 minutes before blending. This prevents the mixture from seizing.
- Make it ahead: Whipped feta can be made 2 days in advance. Store it in an airtight container and stir well before serving; it will thicken slightly when chilled.
Serving Suggestions
Serve whipped feta as a dip with warm pita, cucumber slices, or seasoned crackers. It also makes a fantastic spread for sandwiches and wraps, or a dollop on top of grilled lamb, roasted tomatoes, or a grain bowl. For a simple appetizer, spread it on a plate and top with olives, cherry tomatoes, and fresh herbs.
Variations
- Herbed: Add 1/4 cup (15 g) fresh dill, mint, or basil leaves in step 2 for a bright, herbal version.
- Spicy: Stir in 1/2 teaspoon red pepper flakes or a small chopped jalapeño before blending for heat.
- Roasted red pepper: Replace 2 tablespoons (30 g) of yogurt with roasted red pepper purée for a smoky, sweet twist.
- Vegan: Substitute firm tofu (pressed) for feta and use a vegan yogurt; add 1 teaspoon white miso and 1/2 teaspoon salt to mimic the salty tang.
Storage and Reheating
Store whipped feta in an airtight container in the refrigerator for up to 4 days. It will firm up when cold; let it sit at room temperature for 15–20 minutes and stir before serving. Do not microwave—it will separate and become watery. For longer storage, freeze in a freezer-safe container for up to 1 month; thaw overnight in the fridge and re-whip with a spoon to restore texture.
Frequently Asked Questions
Can I use feta in brine from a tub? Yes, but pat it dry thoroughly. The brine adds extra moisture that can make the dip too loose.
Why is my whipped feta grainy? Graininess usually comes from pre-crumbled feta or over-processing. Use block feta and process just until smooth—over-blending can cause the mixture to break.
Can I make this without a food processor? Yes, use a high-speed blender or a hand mixer with a bowl. You may need to mash the feta with a fork first and increase the water slightly.
Is whipped feta keto-friendly? Yes, it is low in carbs and high in fat, making it suitable for ketogenic diets. Check that your yogurt is unsweetened.
Can I use low-fat yogurt? You can, but the dip will be less creamy. Full-fat or 2% Greek yogurt gives the best texture.
How do I make it thinner for a dressing? Add 2–3 tablespoons (30–45 ml) of olive oil or water and whisk until pourable. It works well as a salad dressing or sauce.
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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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