Whipped feta is a creamy, tangy, and versatile dip that comes together in minutes. This version, inspired by the style of British chef Tom Kerridge, blends salty feta with rich cream cheese and a splash of olive oil until it’s light and airy. It works beautifully as an appetizer with crudités, a spread for sandwiches, or a topping for grilled meats and roasted vegetables.
Ingredients
- 8 oz (225 g) feta cheese, drained and roughly chopped
- 4 oz (115 g) cream cheese, softened
- 3 tbsp (45 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) lemon juice (about ½ lemon)
- 1 small garlic clove, minced (optional)
- 2 tbsp (30 ml) cold water, or as needed
- Freshly ground black pepper, to taste
- Flaky sea salt, to taste (optional, as feta is salty)
Instructions
- Place the chopped feta and cream cheese in a food processor fitted with the metal blade. Pulse a few times to break them up.
- Add the olive oil, lemon juice, and garlic (if using). Process for about 30 seconds, scraping down the sides once.
- With the processor running, add the cold water 1 tablespoon at a time until the mixture is smooth and fluffy. You may not need all the water—stop when it reaches a light, spreadable consistency.
- Season with black pepper. Taste and add flaky sea salt only if needed (feta is already salty).
- Transfer to a serving bowl, drizzle with a little olive oil, and serve immediately or chill until ready.
Tips
- Use block feta, not crumbled: Crumbled feta often contains anti-caking agents that can make the dip grainy. A block of feta in brine gives the smoothest result.
- Soften the cream cheese: Let the cream cheese sit at room temperature for 15–20 minutes before blending. This prevents lumps and makes whipping easier.
- Adjust consistency: If the dip is too thick, add more cold water 1 teaspoon at a time. If it’s too thin, add a bit more feta or cream cheese.
- Don’t over-process: Whipping too long can make the feta warm and separate. Stop as soon as it’s smooth and fluffy.
Serving Suggestions
Serve the whipped feta as a dip with warm pita bread, cucumber slices, cherry tomatoes, and olives. It also makes a fantastic spread for grilled chicken sandwiches, a topping for lamb chops, or a dollop on roasted beets or carrots. For a brunch, spread it on toasted sourdough with poached eggs.
Variations
- Herbed: Add 2 tablespoons of chopped fresh dill, mint, or chives along with the olive oil.
- Spicy: Stir in ½ teaspoon of red pepper flakes or a pinch of cayenne pepper for heat.
- Roasted red pepper: Add ¼ cup (60 g) of drained roasted red peppers and reduce the water to 1 tablespoon.
- Greek yogurt: Replace the cream cheese with 4 oz (115 g) of thick Greek yogurt for a lighter, tangier dip.
Storage and Reheating
Store the whipped feta in an airtight container in the refrigerator for up to 4 days. The dip will firm up when cold; let it sit at room temperature for 15 minutes before serving, then stir well. You can also reheat it gently in the microwave in 10-second bursts, stirring between each, but be careful not to overheat or it will separate. This dip is best served cold or at room temperature, so reheating is usually unnecessary.
Frequently Asked Questions
Can I use low-fat feta or cream cheese? Yes, but the texture may be less creamy and the flavor less rich. Low-fat feta can be drier, so you may need an extra tablespoon of water.
Why is my whipped feta grainy? This usually happens when the feta is pre-crumbled or the cream cheese is cold. Use block feta and softened cream cheese, and process until completely smooth.
Can I make this without a food processor? Yes, use a hand mixer or a whisk. Mash the feta with a fork, then beat in the cream cheese and other ingredients until smooth. It will take a bit longer but works fine.
Is whipped feta safe for pregnant women? Only if the feta is made from pasteurized milk. Check the label; many supermarket feta is pasteurized, but unpasteurized feta should be avoided during pregnancy.
Can I freeze whipped feta? Freezing is not recommended, as the texture will become watery and crumbly upon thawing. It’s best enjoyed fresh or within a few days.
What can I use instead of cream cheese? Mascarpone or thick Greek yogurt are good substitutes. Mascarpone will be richer, while yogurt will make it tangier and lighter.
Related
- Fried Cheese Quesadilla: Crispy, Gooey & Easy
- Garlic Knots and Cheese Dip: Easy Pull-Apart Recipe
- Frozen Mini Hot Dogs: Easy Recipe & Reheating Tips
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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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