Remember that feta cheese craze on TikTok? You know the one: Everyone and her brother were making baked feta pasta with every possible add-in: shrimp, cherry tomatoes, chicken, spinach, walnuts, you name it. If it was edible, it went in.
I kind of felt the feta cheese was incidental, a free gift with purchase. It never was the star.
One day, I said to myself, “Self, why don’t you give feta cheese its due? Its 15 minutes of fame.” (Yes, I know that feta cheese has been around for centuries, but you get my drift.) This is the result. A simple, elegant dip that can be made in—no kidding—10 minutes.
This dip is metaphorically the United Nations of food. It can accommodate any cuisine from around the world. You’ll find a bunch of my swap-outs and variations below. The only limits? Your imagination and sense of geography. (Tuvalu, anyone?)
Chow,
Contents
Why This Recipe Works
This whipped feta dip works because it’s built on a brilliant bit of culinary logic: Take our salty Greek friend, whiz it with creamy yogurt, and watch magic happen. The lemon zest wakes up the flavor, while the food processor turns it into super-soft pillows of flavor. And here’s the kicker—it’s a chameleon of a dip that can handle any topping you throw at it, and it actually gets better after chilling out (see what I did there?) in your fridge for a few days.
Ingredients at a Glance
- Feta cheese–Give your cheese a little nibble before adding it to the food processor. If it’s on the salty side, don’t add any extra salt until after the dip is blended, then season to taste.
- Greek yogurt–Don’t be tempted to substitute low-fat or regular yogurt here. This recipe needs the thickness and fat content to create a smooth spread. Low-fat or regular yogurt will result in a watery sauce that won’t work for dipping.
- Red pepper flakes–This will give you flavor but not a lot of heat. If you prefer a spicy feta dip, sprinkle in an extra 1/4 teaspoon of pepper flakes.
How to Make Whipped Feta Dip
- Combine the feta, yogurt, lemon zest, and salt in a food processor.
- Drizzle in the oil while the processor is running.
- Scrape down the sides of the food processor, then blitz again until smooth. Top the dip with a drizzle of oil, oregano, and pepper flakes before serving.
Common Questions
Yes. You can make the dip up to three days before serving. It will need a good stir to incorporate any liquid, so, if you’ll be storing it for more than a couple of hours, don’t add the additional oil, oregano, and pepper flakes until just before serving.
You can freeze the dip in a sealed container for up to 3 months. However, the texture may change slightly. Thaw in the refrigerator overnight and stir well before using.
Yes, you can, but you will need to stop the blender and scrape down the sides several times.
What to Serve with This Recipe
If you’re serving this as a snack, offer it with a selection of crunchy raw vegetables, such as broccoli, carrot sticks, radishes, and celery, along with crisp pita chips, pretzels, or crackers.
Don’t stop there, though! This creamy spread can also be used as a salad dressing, a creamy sauce for tandoori chicken wraps, or a topping for Mediterranean nachos. Still got leftovers? Drizzle it over spice-marinated salmon, pork chops, or grilled roasted chicken.
Variations
Think of this recipe as a blueprint, a suggestion. You can tailor it to match the type of cuisine you enjoy making. Instead of the red-pepper flakes and lemon zest, consider using:
- Chipotle powder: This will bring a smoky heat to the dip. It’s perfect if you’re keen on a Southwestern or Mexican flavor.
- Aleppo pepper: A milder heat with fruity undertones—great for a more subtle spice kick.
- Pink peppercorns: These little gems add a floral, slightly sweet, peppery flavor, which plays well with the tanginess of the feta.
- Sichuan chili crisps: A bold, tingling spice with crunch—this could be an exciting textural and flavor contrast.
- Lime zest and chopped cilantro: Bright and fresh, this variation will give the dip a vibrant, herbaceous twist.
- Chopped parsley, thyme, rosemary, tarragon, or basil: Each herb offers a distinct flavor that will complement the dip. Rosemary or thyme add a savory earthiness, while basil or parsley brighten it up with a spark of flavor.
- Toasted sesame seeds and za’atar could add an extra layer of nuttiness and complexity, especially for a Middle Eastern-inspired version.
- Cucumber: Adding finely diced cucumber or a cucumber salsa topper lends a refreshing crunch.
- Pomegranate seeds: These offer a burst of sweetness and vibrant color, making the dip visually stunning and adding a sweet-tart contrast.
- Toasted pine nuts: Reach for these for a nice buttery crunch, complementing the creaminess of the dip.
- Honey: A drizzle on top adds a sweet contrast to the salty feta, creating an interesting balance.
- Roasted garlic: Mellow, sweet roasted garlic blended into the dip or used as a topping would add depth of flavor.
Instead of yogurt, think about:
Cream cheese and a splash of buttermilk: A thicker, tangier option that mimics the texture of yogurt but adds a deeper flavor with the buttermilk. Add more buttermilk for your ideal consistency.
Sour cream: A great alternative if you want a bit more tang and creaminess; it will maintain a similar texture to yogurt.
Mascarpone cheese: This adds a rich, slightly sweet creaminess, creating a more indulgent dip.
Helpful Tips
- Use a wide bowl for plating your dip so that the toppings aren’t too concentrated in one place.
- This recipe is suitable for gluten-free diets.
Storage
Store in a sealed container in the fridge for up to 3 days. Stir well before serving.
More Great Dip Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Whipped Feta Dip
Equipment
- Food processor
Ingredients
- 8 ounces feta cheese, broken into chunks, rinsed well if in brine
- ¾ cup full-fat plain Greek yogurt, or any of the varations
- zest of 1 lemon, (about 1 teaspoon), plus more for serving
- ¼ teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for serving
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
Instructions
- Toss the 8 ounces feta cheese, ¾ cup full-fat plain Greek yogurt, zest of 1 lemon, and ¼ teaspoon kosher salt into a food processor.
- Flip the switch and drizzle in the 3 tablespoons extra-virgin olive oil through the feed tube.
- Continue whizzing the mixture until the dip is kinda smooth, about 1 minute. Turn off the food processor, scrape down the sides, and blend until lusciously creamy, about 30 seconds more.
- Scrape the dip into a serving bowl and top with a drizzle of oil, ½ teaspoon dried oregano, and ¼ teaspoon crushed red pepper flakes. Keep chilled until you're ready to serve.
Notes
- Choosing the right serving bowl–Use a wide bowl for plating your dip so that the toppings aren’t too concentrated in one place.
- Storage–Keep in a sealed container in the fridge for up to 3 days. Stir well before serving.
- Dietary–This recipe is suitable for gluten-free diets.
An LC Original
View More Original RecipesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I’m always looking for recipes to add to my appetizer list. Super easy and fast to make, it will be a great addition to a party spread. The dip is rich and lemony and beautiful with olive oil and herbs sprinkled on top. We ate it with veggies, but it would also be great with toasted pita chips, as an addition to a charcuterie board, or as a sandwich spread.
A quick and tangy dip that went with everything in our fridge, this whipped feta made leftovers seem like a new dinner. We had it on salmon planks and salt and pepper pork chops, used it to dip blanched broccolini, roasted carrots and cauliflower, and as a base for a beet salad with feta.
The red pepper flakes virtually disappear, which is the correct amount for some, but might need adjusting for those who want a touch of heat. I added lemon juice from half of the zested lemon for extra tang.
This creamy feta dip is delicious, looks amazing, and can be made very quickly. The ingredient list is also on the basic side, and all of the ingredients are easy to find at most grocery stores.
The feta I used was salty and the ¼ teaspoon salt that the recipe called for made the dip too salty. My food processor is too large for the small amount of ingredients, so I used my mini processor. This required more time to blend everything and made the dip more liquidy than whipped.
Next time I make this recipe I will salt to taste and break the feta into smaller crumbles to avoid processing too much.
This was tangy, creamy, and excellent as a dip for both vegetables and pita chips. It also worked well as a spread for no-knead sourdough bread slices. We really loved it and I will be making it again.
The only issue we had with this was with the oregano and chili flakes on the top, but that was due to my plating error. I used a lovely petal-shaped bowl, in which the dip looked beautiful, but it was narrow at the top, which meant I was dipping straight into the dry toppings.
It was time for lunch, and we were tired of the usual fare. So I decided to try this dip with pita bread for a light lunch. It took only about 5 minutes to make and was met with high praise.
The lemon zest, oregano, and crushed red pepper flakes made this easy feta spread delicious. The lemon zest gave it a zing and the crushed red pepper brought out the flavors of the wonderful ingredients in this dip. I am sure that this would work well with veggies or pita chips but don’t rule out the pita bread, it was yummy.
This brilliant little recipe for whipped feta dip delivers phenomenal results: incredible texture and flavor from just six ingredients, AND it comes together in just five minutes. Doesn’t get much better than that! I’ll be making this as an appetizer for all my future entertaining opportunities, including as a dip for pita triangles and crisp cold vegetables on grazing boards for my catering business.
This is my new favourite go-to dip for veggies. First, the mixed-in yogurt lightens up the calories in this dip. I replaced the full-fat Greek yogurt with my homemade low-fat but highly drained Greek-style yogurt. Second, the feta provides structure and flavour. Last, but not least, it’s on the table in 10 minutes and keeps well in the fridge for several days allowing you to make ahead.
While I did feel that the dried oregano and crushed red pepper flakes amounts could be increased, I did this to 1/2 of the dip and my guests had the option of both milder and punchier flavour.
The consistency was less “whipped” and more on the “drizzling” side after sitting out for 15 minutes but this was not a problem. After refrigeration, the consistency returned to more solid and I was able to pipe it onto vegetables. I served mine as a dip for crudités (peppers, tomatoes, and radishes). I also used it as stuffing for mini peppers and piped it onto fried green tomatoes.
While flavourful, this dip also allowed the veggie flavours and crunch to shine through. What more could you ask of a dip?
Such a simple recipe…such satisfied customers. I admit to being surprised by all the happy eaters I served this whipped feta dip recipe to, all of whom unprompted said something like; “This is really good.”
Aside from the little bit of manual labor required to zest the lemon and measure the other ingredients, it comes together in a snap and looks very inviting with a little drizzle of olive oil, some oregano, and red pepper flakes. And it goes equally well with fresh vegetables and crackers. The lemon zest brightens the otherwise, tangy, salty flavor of the feta and the red pepper flakes and oregano add complexity.
This dip was very easy to make, and the lemon flavour came through. I used my dip as a dressing for a mixed salad. I think this will become a favourite for me, as its simplicity and quickness of prep will ensure I can always have a dip/dressing made quickly.
This was DELICIOUS!!!!! Super easy to make, nice presentation with the EVOO, oregano and red pepper flakes sprinkled on top. I served it for our neighborhood Wine Wednesday this week, and everyone was wow’d at how yummy it was!!!
I’m moving to your neighborhood, Jennifer!! We’re so pleased that everyone loved it. Thanks so much for taking the time to comment and rate the recipe.
Have you tried this with cottage cheese, it’s being whipped as well and so much protein?
We haven’t tried it with cottage cheese, Nathan. I’m not sure how the moisture content would affect the ability to whip the dip. If you try it, please let us know how it turns out.