Whipped Feta and Mint Dip Recipe

This whipped feta and mint dip is a bright, creamy spread that comes together in minutes. Salty feta is blended with Greek yogurt, olive oil, and fresh mint until light and airy, creating a dip that is both tangy and refreshing. It is a staple of Greek meze tables, and its simple ingredient list makes it an easy appetizer for any occasion.

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 serving
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 cup (15 g) fresh mint leaves, tightly packed, plus extra for garnish
• 1 small garlic clove, minced (optional)
• 1/4 tsp (1.5 g) kosher salt, or to taste
• Freshly ground black pepper, to taste

Instructions

1. Place the crumbled feta, Greek yogurt, olive oil, lemon juice, mint leaves, and garlic (if using) in a food processor fitted with the metal blade.
2. Pulse the mixture 8-10 times to break up the feta, then process continuously for 1-2 minutes, stopping to scrape down the sides once, until the dip is completely smooth and fluffy. The mixture should be light and mousse-like.
3. Taste the dip and season with salt and pepper. Remember that feta is already salty, so add salt sparingly.
4. Transfer the whipped feta to a serving bowl. Drizzle with a little extra olive oil and top with additional fresh mint leaves.
5. Serve immediately, or cover and refrigerate for up to 2 days. If chilled, let the dip sit at room temperature for 15 minutes before serving to soften.

Tips

• Use block feta, not pre-crumbled. Pre-crumbled feta often contains anti-caking agents that prevent it from whipping into a smooth texture. Look for a block of feta in brine for the best results.
• Adjust the consistency. If the dip is too thick, add 1 tablespoon (15 ml) of cold water or extra yogurt while processing. If it is too thin, add a few more ounces of feta.
• Make it ahead. This dip can be made a day in advance. Store it in an airtight container in the refrigerator, and bring it to room temperature before serving for the best flavor.
• Don’t over-process the mint. If you process for too long, the mint can turn the dip slightly bitter and cause it to lose its vibrant green color. Stop as soon as the mixture is smooth.

Serving Suggestions

Serve this whipped feta dip with warm pita bread, pita chips, or a platter of fresh vegetables like cucumber slices, carrot sticks, and cherry tomatoes. It also makes a delicious spread for sandwiches or wraps, and pairs beautifully with grilled lamb or chicken.

Variations

• Spicy: Add 1/2 teaspoon of red pepper flakes or a small chopped fresh chili to the food processor for a kick of heat.
• Herb swap: Replace the mint with fresh dill, basil, or oregano for a different flavor profile. Dill pairs especially well with feta.
• Lemon zest: Add 1 teaspoon of lemon zest along with the lemon juice for a more intense citrus flavor.
• Roasted red pepper: Add 1/4 cup (50 g) of drained roasted red peppers to the food processor for a sweet and smoky twist.

Storage and Reheating

Store any leftover whipped feta dip in an airtight container in the refrigerator for up to 3 days. The dip will firm up when chilled; stir it well before serving. This dip is best served cold or at room temperature, so there is no need to reheat it. If you prefer it warm, microwave it in 10-second intervals, stirring between each, until just warmed through, but be careful not to overheat as it may separate.

Frequently Asked Questions

Can I use a blender instead of a food processor? Yes, a blender works, but you may need to stop and scrape down the sides more often. Add the ingredients in the order listed and blend on low, increasing to medium until smooth. The texture may be slightly thinner than when made in a food processor.

What if I don’t have Greek yogurt? You can substitute regular plain yogurt, but strain it through a cheesecloth for 30 minutes to remove excess whey, or use sour cream for a richer dip. The texture will be slightly less thick.

Can I freeze this dip? Freezing is not recommended, as the texture of the feta and yogurt will become grainy and watery when thawed. It is best enjoyed fresh or within 3 days of refrigeration.

How do I make this dip dairy-free? Use a dairy-free feta alternative and a thick dairy-free yogurt made from coconut or soy. The flavor and texture will differ from the original, but it will still be creamy and delicious.

Why is my dip bitter? Bitterness can come from over-processing the mint or from using an older bottle of olive oil. Use fresh mint leaves and a good-quality olive oil, and process just until smooth.

Can I use dried mint instead of fresh? Fresh mint is strongly recommended for its bright flavor and color. If you must substitute, use 1 tablespoon of dried mint, but the dip will have a more muted flavor and a slightly dusty texture.

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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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