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,
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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.
Notes on Ingredients
- 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
Pro 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
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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
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
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.
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.
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.”
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.