Lusciously creamy, rich, and tangy, this whipped feta dip is always a hit at gatherings. You only need 5 ingredients and 5 minutes to make it!
Jump to Recipe
I love serving this creamy whipped feta dip at parties and gatherings because it always surprises people. It looks like any other creamy white dip, maybe a ranch-y sort of thing made with cream cheese or sour cream. But it tastes like something else entirely. Lemon gives it zing, garlic adds bite, and the feta fills it with a delicious salty tang. Set it out with pita and veggies, and I promise, it’ll disappear in minutes.
Another reason I love this whipped feta dip recipe? It’s SO easy to make. You just need 5 ingredients, 5 minutes, and a food processor. Trust me, you want it in your back pocket!
Whipped Feta Dip Ingredients
BIG TIP for this recipe: Better feta yields a better feta dip. Instead of buying crumbled feta, which often contains extra ingredients to prevent caking, look for a block of feta cheese. It’ll give the dip a creamier texture and a richer, brinier flavor. It makes such a difference!
Here’s what else you’ll need to make this recipe:
- Greek yogurt – Whole milk, please! It helps the feta whip into a rich and creamy dip.
- Extra-virgin olive oil – It smooths the dip and adds fruity depth of flavor.
- Fresh lemon juice – For brightness.
- And garlic – For a savory bite.
Find the complete recipe with measurements below.
Crumble the feta into the food processor and add the yogurt, olive oil, lemon juice, and garlic. Pulse until creamy, season to taste, and serve. That’s it!
How to Serve Whipped Feta Dip
I love to serve this whipped feta as part of a mezze platter or charcuterie board with pita bread, pita chips, and/or fresh veggies for dipping. I always dress it up with a few garnishes before setting it out. Here are some of my favorite combinations:
- A drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. I love how the yellow, red, and green pop against the white dip.
- Olive oil and dukkah or za’atar. These spice blends add earthy, aromatic notes to the dip.
- A swirl of honey, freshly cracked black pepper, and mint. A fun sweet and salty combo!
If you have leftover whipped feta dip, you have plenty of options for using it up.
- Slather it onto toasted baguette to make crostini. Top them off with blackberries, basil, and a drizzle of honey in the summer or roasted squash, caramelized onions, and parsley in the fall.
- Smear it onto store-bought naan to make a yummy flatbread. Try adding grilled eggplant, grilled onions, and fresh dill.
- Spread it onto plain old toast. It’s great with roasted tomatoes and basil or spoonfuls of peach salsa.
- Use it as the base for a stunning veggie side dish. Swap it in for the yogurt in this roasted carrots recipe or this grilled zucchini recipe. It would also go nicely with roasted cauliflower, lemon zest, toasted pine nuts, and fresh herbs. Add a squeeze of fresh lemon juice right before serving.
How do you like to serve whipped feta? Let me know in the comments!
More Feta Cheese Recipes
Love feta? Same! Try one of these tasty feta recipes next:
- Baked Feta
- Roasted Vegetable Pasta
- Greek Salad
- Watermelon Salad with Feta
- Grilled Watermelon with Feta and Corn
- Orzo Salad
- Cherry Tomato Couscous Salad
Whipped Feta Dip
Ingredients
- 8 ounces feta cheese, crumbled
- ¾ cup whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- Aleppo pepper or red pepper flakes, for garnish
- Chopped fresh parsley, for garnish
- Pita bread, baguette, or fresh veggies, for serving
Instructions
- In a food processor, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy.
- Transfer to a serving dish and top with a drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. Serve as a dip with pita bread, baguette, or fresh veggies. Find additional serving suggestions in the blog post above.
I had less than enough feta for even half the recipe so I substituted Asiago cheese to make up the difference. came out excellent.
How many days ahead can you make this recipe?
Hi Sari, you could make it up to 3 days ahead. If it separates in the fridge, just stir it together before serving.
Came out perfectly! Delicious!
So glad you loved it, Mekhala!
One of my favorite dips. My mom originally made it for me and I loved it. I made it for a party and had to send out the recipe to others because it was a hit!
Not sure why others have found it runny. I’ve made it many times and it is the consistency of hummus.
This has become my goto dip this summer. I’ve just made my 4th batch in a month! Each time has been a little different because I’ve been at others houses and had to use what they had. The only time I had it runny was when I used a blender vs a food processor. Today was the best batch for consistency (hummus thicknesses). I can’t wait to bring it to tonight’s party.
I’m so glad you’ve loved it! Interesting tip about the blender.
I made the recipe as written and it was very tart. I added some honey and some cream cheese which helped but overall I was disappointed
Hi Lisa, I’m sorry to hear that you were disappointed. Just so I can help troubleshoot, did you change anything about the recipe?
Can’t understand the runny comments. I had to halve the quantities, but mine came out perfect first time. Fluffy and creamy, delicious.
I’m so glad you loved it, Anita!
Mine came out very runny. I used President Feta Chunk and Greek Gods Plain Traditional Greek Yogurt. I was hoping for a thicker whipped spread, not a drippy dressing 🙁
Mine too. It seems a few have had issues. I’ll just double the feta then! Fingers crossed
Not really a comment…just a question: would you say this makes about a cup of dip? So for a larger crowd, can it be doubled? Thanks so much.
I think it makes closer to 1 1/2 cups – yes, you can double it if you want to!
This was an easy and delicious recipe. Served with both veggies and bagel crisp crackers.
So glad you loved it, Cathey!
I agree, had to double the amount of feta and it ended up tasting like…feta. I measured everything as per the recipe. Would be good to figure out why some succeeded and some not – is analysis part of recipe creating? I have enjoyed many of your recipes though, thank you!
Hi Anna, what brand of feta did you use? I’ve tried all different types and haven’t had this issue!
Always use full fat yoghurt or kefir or ricotta or whatever
I was expecting a hummus consistency but it turned out more like dressing. I should have read the comments before making the recipe suggesting you add more feta.
Hi Molly, I’m curious what brand of feta you used? I haven’t had this happen when I make it.
I took this to an event and everyone loved it – not a bite left by the end of the evening!
This was do quick and tastes absolutely delicious… perfect consistency. I used Greek yoghurt and feta. I’m thinking the people with issues may have used normal yoghurt and danish feta which is way softer
Wanted to upgrade my veggie platter and honestly this dip took 2 minutes to make and mine came out perfect! Fluffy and whipped just like I imagined. I was worried when I saw a few others struggled with their texture but mine came out great and I’m happy I have a healthy dip to make at home vs store bought! I roasted my garlic ahead and used 2 cloves and I enjoyed that as well. Thanks for the recipe !
I’m so glad you loved it!
This was disgusing. Followed the recipe exactly and ended up with an acidic tasting bowl of milk. It was not a dip. It was not creamy, just runny and gross. I poured fifteen quid of ingredients down the sink.
Hi! I made this yesterday for a charcuterie . It was a little runny but still delicious. I had doubled the recipe too. I thought I had za’atar but didn’t so I used Greek seasoning, olive oil drizzle and zested lemon rind for the topping. Today I pulled out the left overs. It is thick and perfect. I suspect that the food processor overheats the cheese and makes it runny, which is why a lot of people have said it didn’t come out right. I think you need to refrigerate it to make it thicker. Mine was put in overnight but I’m pretty sure a good four hours would do the trick. You might want to edit the recipe to add that chilling will help the cheese to thicken up and be more “solid” and spreadable than a runny mess! 😃
My store ran out of baguettes so I used pita chips. I plan to use it with pita bread but melt butter and spread it and sprinkle sumac over it and toast them. (See Adeena Sussman’s recipe for that in her Shabbat Cookbook). This was a hit!
Ugh…it was the consistency of very runny yogurt. I used full fat yogurt and a good greek feta. It was a bust for the party I was having. I should have read the reviews first. I tried adding more feta, but I didn’t have the amount it would have taken.
This wasn’t dip, it was super runny and like a sauce. Definitely cannot dip into it
Hi Heather, sorry to hear that! I would try adding more feta to thicken it. Just for our reference, do you know what brand of feta you used? I wonder if it has a different consistency than our go-tos.
Same thing happened to mine. Guess I’ll use it as salad dressing 🙁
I grabbed a store-bought spicy hummus the other day just to try it, but now that I see how simple it is, I’ll definitely make my own next time. I had some left over and needed a quick lunch, so I spread it on some warm pita, added a few olives and cucumbers—super tasty and filling!