This whipped feta dip is a creamy, tangy, and utterly moreish spread inspired by the popular version from Marks & Spencer. It combines salty feta cheese with cream cheese and a hint of lemon, whipped until light and airy. This easy copycat recipe delivers that same luxurious texture and bright flavor, perfect for spreading on crackers, vegetable crudités, or slathering onto warm bread.
Ingredients
- 8 oz (225 g) feta cheese, preferably in brine, drained and crumbled
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) Greek yogurt (full-fat recommended)
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon lemon zest (from about 1 lemon)
- 1 small garlic clove, minced (optional)
- Pinch of black pepper
- Flaky sea salt, to taste (optional, as feta is salty)
Instructions
- Place the crumbled feta, softened cream cheese, Greek yogurt, olive oil, lemon juice, lemon zest, and minced garlic (if using) in a food processor fitted with a metal blade.
- Pulse the mixture a few times to break down the feta, then process continuously for about 2 minutes, stopping to scrape down the sides of the bowl once or twice, until the dip is completely smooth and creamy. The texture should be light and fluffy, similar to whipped cream cheese.
- Taste the dip and season with black pepper and a pinch of flaky sea salt if needed. Remember that feta is already salty, so go easy on the salt.
- Transfer the whipped feta to a serving bowl. Use a spatula to create a swirl on top, then drizzle with a little extra olive oil and sprinkle with additional lemon zest or fresh herbs if desired.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The dip will firm up when chilled; let it sit at room temperature for 10 minutes before serving if you prefer a softer texture.
Tips
- Use good-quality feta: Feta sold in brine (not pre-crumbled) has a better texture and flavor. If you can only find pre-crumbled feta, it will work, but the dip may be slightly more grainy.
- Soften the cream cheese: Let the cream cheese sit at room temperature for about 30 minutes before starting. This ensures it blends smoothly with the feta, preventing lumps.
- Don’t over-process: While you want the dip smooth, over-processing can make it turn thin and runny. Stop as soon as it’s creamy and airy.
- Adjust consistency: If the dip is too thick for your liking, add a tablespoon of cold water or extra yogurt and pulse briefly. If it’s too thin, chill it for 30 minutes to firm up.
Serving Suggestions
This dip is incredibly versatile. Serve it as a party appetizer with an assortment of crudités (cucumber sticks, carrot batons, bell pepper strips), pita chips, or warm flatbread. It also makes a delicious spread for sandwiches, wraps, or burgers. For a low-carb option, spoon it into celery sticks or onto cucumber rounds. It pairs beautifully with roasted vegetables, grilled lamb, or as a topping for baked potatoes.
Variations
- Herbed Whipped Feta: Add 2 tablespoons of chopped fresh dill, mint, or chives along with the other ingredients for a fresh, herby twist.
- Spicy Whipped Feta: Stir in 1/2 teaspoon of red pepper flakes or a teaspoon of harissa paste for a kick of heat.
- Roasted Red Pepper: Add 1/4 cup (60 g) of drained, jarred roasted red peppers and process until smooth for a smoky, sweet flavor.
- Greek-Style: Omit the cream cheese and increase the Greek yogurt to 1/2 cup (120 ml) for a lighter, tangier dip that is closer to a traditional Greek feta spread (htipiti).
Storage and Reheating
Store any leftover whipped feta dip in an airtight container in the refrigerator for up to 4 days. The dip will solidify when cold; let it sit at room temperature for 15–20 minutes before serving and give it a good stir. This dip is best served cold or at room temperature, so there is no need to reheat it. If you do want to warm it slightly (for example, to spread on hot toast), microwave in 10-second bursts, stirring in between, until just warm—be careful not to overheat or it will become oily.
Frequently Asked Questions
Can I make this dip without a food processor? Yes, you can use a high-speed blender, but you may need to scrape down the sides frequently and add a little more yogurt to help it blend. Alternatively, you can mash the feta with a fork and beat in the other ingredients by hand, but the texture will be more rustic and less whipped.
Why is my whipped feta dip grainy? This usually happens when the feta is not blended long enough or if you used a dry, pre-crumbled feta. Make sure to process for a full 2 minutes and use feta stored in brine. If it’s still grainy, try adding a tablespoon of olive oil and processing for another minute.
Can I use low-fat cream cheese or yogurt? Yes, you can, but the dip will be less rich and may not whip up as light. Full-fat versions give the best creamy texture and flavor. If you use low-fat, you may need to add a little extra olive oil or a splash of milk to achieve the desired consistency.
Is this dip gluten-free and vegetarian? Yes, this whipped feta dip is naturally gluten-free and vegetarian, as long as you use a vegetarian rennet feta. Check the label on your feta to ensure it is suitable for vegetarians.
Can I freeze whipped feta dip? Freezing is not recommended because the texture will become crumbly and watery after thawing. It’s best to make only what you’ll eat within a few days.
How can I make it dairy-free? You can substitute the feta with a dairy-free feta alternative and use dairy-free cream cheese and yogurt. The flavor and texture will differ, but it can still be delicious. Add a little extra lemon juice and salt to compensate for the milder flavor of dairy-free feta.
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- National Pakora Mix: Easy Homemade Recipe
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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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