Whipped feta is a creamy, tangy Greek-style dip made by blending feta cheese with yogurt or cream until light and airy. This version skips the food processor entirely, using a box grater and a hand mixer (or even a sturdy whisk) to achieve the same silky texture. It’s perfect for spreading on crusty bread, dolloping over roasted vegetables, or serving as a party appetizer—no special equipment required.
Ingredients
- 8 oz (225 g) feta cheese, drained and patted dry
- 1/2 cup (120 g) full-fat Greek yogurt
- 2 oz (60 g) cream cheese, softened
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) fresh lemon juice
- 1 small garlic clove, finely grated or minced
- 1/4 tsp black pepper
- Optional: 1–2 tbsp (15–30 ml) cold water, if needed
Instructions
- Grate the feta using the large holes of a box grater. If the feta is very soft, freeze it for 10 minutes first—it grates much more easily when firm.
- In a medium bowl, combine the grated feta, Greek yogurt, softened cream cheese, olive oil, lemon juice, garlic, and black pepper.
- Using a hand mixer on medium speed, beat the mixture for 2–3 minutes until smooth and fluffy. Stop and scrape down the sides and bottom of the bowl with a spatula at least twice.
- If the mixture seems too thick or crumbly, add cold water 1 tablespoon (15 ml) at a time, beating after each addition, until it reaches a light, spreadable consistency.
- Taste and adjust seasoning—add more lemon juice or pepper if desired. The feta is already salty, so you likely won’t need extra salt.
- Transfer to a serving bowl, drizzle with olive oil, and serve immediately or chill for later.
Tips
- Substitutions: Use a dairy-free cream cheese and a plant-based yogurt alternative to make this dip dairy-free. The texture will be slightly less rich, but still creamy.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The dip will thicken as it chills; stir in a teaspoon of water or olive oil before serving to loosen it.
- Common mistake: Don’t overbeat the feta—it can become thin and watery. Stop as soon as it’s smooth and fluffy.
- Grating tip: If you don’t have a box grater, you can crumble the feta finely with a fork, but the texture will be slightly grainier. For the smoothest result, grate it.
Serving Suggestions
Serve whipped feta as a dip with warm pita bread, cucumber slices, or carrot sticks. It also makes a fantastic spread for sandwiches and wraps, or a topping for grilled chicken, roasted sweet potatoes, or a grain bowl. For a pretty presentation, swirl the top with a spoon and sprinkle with chopped fresh dill, mint, or a pinch of red pepper flakes.
Variations
- Herbed: Fold in 2 tablespoons (8 g) of chopped fresh dill, parsley, or chives after beating.
- Spicy: Add 1/2 teaspoon of harissa paste or a pinch of cayenne pepper along with the garlic.
- Roasted red pepper: Stir in 1/4 cup (50 g) of finely chopped roasted red peppers for a sweet, smoky twist.
- Mediterranean: Top with chopped Kalamata olives, sun-dried tomatoes, and a drizzle of balsamic glaze.
Storage and Reheating
Refrigerate whipped feta in an airtight container for up to 5 days. It does not need reheating—serve it chilled or at room temperature. If you prefer it warm, spread it on toast and broil for 1–2 minutes until heated through. For longer storage, freeze the whipped feta in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then stir well before serving.
Frequently Asked Questions
Can I use a blender instead of a hand mixer? Yes, but be careful—a blender can easily over-process the feta, making it too thin. Pulse in short bursts and scrape down the sides frequently.
Why is my whipped feta grainy? Graininess usually happens if the feta is not grated finely enough or if the cream cheese is cold. Make sure the cream cheese is softened to room temperature, and beat the mixture long enough (at least 2 minutes) to break down the feta.
Can I make this without any electric tools? Absolutely. Grate the feta as directed, then mash the ingredients together with a fork until smooth. It will take a few extra minutes and the texture will be slightly more rustic, but it still works.
Is whipped feta supposed to be served cold? It can be served cold, but letting it sit at room temperature for 15–20 minutes before serving brings out the flavors and makes it easier to spread.
What if I only have crumbled feta? Crumbled feta works, but it may contain added anti-caking agents that can make the dip slightly gritty. Pat it dry and proceed as directed—the result will still be delicious.
Can I use low-fat yogurt? Yes, but full-fat yogurt gives a richer, creamier result. If you use low-fat, the dip may be slightly thinner and less indulgent.
Related
- Frozen Mini Hot Dogs: Easy Recipe & Reheating Tips
- Garlic Knots from Pizza Dough: Easy Recipe
- Mediterranean Whipped Feta Dip: Easy 10-Minute Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).