This whipped feta is a creamy, tangy, and utterly addictive spread inspired by the popular M&S version. It’s made by blending feta cheese with Greek yogurt and a little olive oil until light and airy, resulting in a dip that’s salty, bright, and perfect for spreading on crusty bread or dolloping over roasted vegetables. It comes together in minutes with just a handful of ingredients, making it an impressive yet effortless appetizer.
Ingredients
- 8 oz (225 g) block feta cheese, drained
- 1/2 cup (120 g) plain Greek yogurt (full-fat preferred)
- 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 freshly ground black pepper
- Pinch of red pepper flakes (optional, for heat)
- Fresh herbs (dill, mint, or chives) for garnish
Instructions
- Break the feta into chunks and place it in a food processor or high-speed blender.
- Add the Greek yogurt, olive oil, lemon juice, garlic (if using), black pepper, and red pepper flakes (if using).
- Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and fluffy. If it seems too thick, add 1 tablespoon (15 ml) of cold water at a time and blend again until you reach the desired consistency.
- Taste and adjust seasoning—remember feta is salty, so you likely won’t need extra salt.
- Transfer the whipped feta to a serving bowl. Drizzle with a little olive oil and sprinkle with fresh herbs.
- Serve immediately with warm pita, crusty bread, or fresh vegetables.
Tips
- Use a block of feta, not crumbled: Crumbled feta often contains anti-caking agents that can make the dip grainy. A block in brine gives the smoothest, creamiest result.
- Bring feta to room temperature: Cold feta straight from the fridge can be harder to blend. Let it sit out for 15 minutes before making the dip.
- Adjust consistency: If you prefer a thinner dip, add a little more yogurt or a splash of water. For a thicker, spreadable texture, reduce the yogurt to 1/3 cup (80 g).
- Don’t over-blend: Blending for too long can cause the mixture to become warm and separate. Stop as soon as it’s smooth and airy.
Serving Suggestions
Serve whipped feta as a dip with warm pita bread, naan, or pita chips. It also makes a fantastic spread for sandwiches and wraps, or a topping for grilled chicken, lamb, or roasted vegetables. For a beautiful appetizer board, pair it with olives, cherry tomatoes, cucumber slices, and honey for a sweet-savory contrast.
Variations
- Herbed: Add 2 tablespoons of chopped fresh dill, mint, or basil to the blender for a fresh, herbal note.
- Spicy: Add 1/2 a roasted jalapeño or a teaspoon of harissa paste for a smoky kick.
- Roasted red pepper: Blend in 1/4 cup (60 g) of roasted red peppers for a sweet, smoky flavor and a pretty orange color.
- Vegan: Substitute the feta with a high-quality vegan feta and use a plant-based yogurt. The texture will be slightly different but still delicious.
Storage and Reheating
Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days. The dip will firm up when chilled; let it sit at room temperature for 15–20 minutes before serving, then stir well. You can also reheat it gently in the microwave for 10–15 seconds, but be careful not to overheat or it may separate. This dip is best served cold or at room temperature, so reheating is rarely necessary.
Frequently Asked Questions
Can I use feta in brine vs. feta in oil?
Yes, both work. Feta in brine is more traditional and gives a tangier, saltier flavor. Feta in oil is often creamier and may be slightly less salty. If using feta in oil, you can reduce the olive oil in the recipe by 1 tablespoon (15 ml) to balance the richness.
Why is my whipped feta grainy?
Graininess usually comes from using pre-crumbled feta or not blending long enough. Make sure you use a block feta and blend for a full 2 minutes, scraping down the sides, until the mixture is completely smooth. If it’s still grainy, add a tablespoon of yogurt or water and blend again.
Can I make this without a food processor?
Yes, you can use a blender, but you may need to add a little more liquid to get it moving. Alternatively, you can mash the feta with a fork and whisk vigorously by hand, though the texture will be less airy and more rustic.
Is whipped feta healthy?
Feta is a good source of protein and calcium, and Greek yogurt adds probiotics. However, it is also high in sodium and saturated fat, so enjoy it in moderation as part of a balanced diet.
Can I freeze whipped feta?
Freezing is not recommended because the texture will become watery and crumbly after thawing. It’s best to make only what you plan to eat within a few days.
How do I make it less salty?
If your feta is very salty, soak it in cold water for 10 minutes before blending, then pat it dry. You can also add a little more yogurt or a splash of lemon juice to balance the saltiness.
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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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