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Whipped Feta Dip
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Feta is a creamy, crumbly cheese that is typically a mix of goat and sheep milk and the most popular of the cheeses originating from Greece. This zesty whipped feta dip made with just a few ingredients reminds me of sitting in the warm sun at a bed and breakfast I stayed at with my family in Aegina, Greece.
This dip is great to serve on its own as an appetizer or as a part of a charcuterie board alongside other cheeses, cured meats and olives with Mediterranean flair. It also pairs perfectly with assorted fresh veggies like slices cucumber as a crudité platter or with crispy pita chips. You can also use it as a spread to liven up a sandwich.
Whipped Feta Dip
Table of contents
Key Ingredients in This Recipe
- Feta – Feta cheese has a tangy and salty flavor. It’s frequently used in Greek cooking and is typically made from sheep’s milk. I like buying a whole block of Feta cheese though you can also buy it already crumbled. Crumbled feta has an additive to prevent it from clumping so using a block will provide the best texture and consistency. The blocks in brine will also typically have a longer shelf life.
- Lemon – I use both lemon and lemon zest for an extra bright, citrusy flavor that complements the tangy feta.
- Greek yogurt – I recommend buying full fat Greek yogurt made from whole milk for this recipe. The thicker consistency will result in a creamier, rich dip.
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I typically cook with extra-virgin olive oil when deciding between the two. Olive oil has a lower smoke point than many other oils, making it better for lower temperature cooking. Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.
- Thyme – I add a bit of thyme for a fresh herby flavor but you can also use other fresh herbs like parsley, mint or rosemary if desired.
How to Make Whipped Feta Dip
Step 1: Add ingredients to food processor.
Add the feta, Greek yogurt, olive oil, lemon zest, lemon juice, garlic and thyme to the bowl of a food processor fitted with the blade attachment or a blender and blend until smooth.
Step 2: Add to a bowl.
Spoon the dip into a bowl and drizzle with additional olive oil and additional lemon zest (optional).
Step 3: Serve.
Serve with pita chips or veggies.
Tips and Tricks for This Recipe
Other topping ideas
While I garnish the whipped feta dip with lemon zest and a drizzle of olive oil, the dip would also pair well with the following toppings:
- Chili crunch
- Crushed red pepper
- Hot honey (or regular honey)
- Confit tomatoes
How to store leftovers
This dip is also great the second day, the flavors have a little more time to meld. Store the dip in the fridge in a resealable airtight container for up to a week. Refrigerating the dip will thicken it slightly. If it gets too thick you can add a bit of additional Greek yogurt to thin it.
How to make dried lemons for garnish
Thinly slice 1 lemon and remove any seeds. Heat the oven to 250ºF (120ºC). Arrange the citrus slices on a silpat or parchment paper-lined baking sheet. Bake, flipping the slices every 15 minutes until the citrus slices are completely dried out but not browned, about 30 to 45 minutes (depending on the size and thickness of the slices – some may finish sooner than others). Remove to a wire cooling rack and let cool completely. Slices can be made and stored up to 3 weeks ahead of time.
Other Recipes to Try
If you enjoy this whipped feta dip recipe, I recommend checking out some of these and follow me on Instagram:
Whipped Feta Dip
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Ingredients:
- 8 ounces feta cheese (about 1½ cups crumbled feta)
- ½ cup full fat Greek yogurt
- ⅓ cup extra-virgin olive oil, plus additional for garnishing
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, chopped
- 1 teaspoon fresh thyme leaves, plus additional for garnish
- Pita chips, toasted pita bread or veggies, for serving
Instructions:
- Add the feta, Greek yogurt, olive oil, lemon zest, lemon juice, garlic and thyme to the bowl of a food processor fitted with the blade attachment or a blender and blend until smooth.
- Spoon the dip into a bowl and drizzle with additional olive oil and additional lemon zest (optional).
- Serve with pita chips or veggies.
Nutrition:
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I recently went to a dip party and decided to try this recipe and WOW it was so good, it’s creamy, tangy, and incredibly easy to make—this was a winner. leftovers can be used as a sandwich spread (try it!!)
A dip party sounds like my kind of party!! So happy you enjoyed!