Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated.
Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“
It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts.
Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After testing it for months, I’ve dialed in the texture so it delivers every time.
Ingredients You’ll Need
You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through.
You can find the exact measurements in the recipe card below, but here are some notes from my testing:
Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.
I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.
Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base.
Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.
Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.
Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.
Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.
How to Make Whipped Feta Cheese
Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:
Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly.
Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube.
Pro Tip: Most whipped feta recipes use ¾ cup of Greek yogurt, but during my recipe testing, I found that using a lesser amount (½ cup of yogurt) yielded a more spreadable dip than a sauce-like, runny whipped feta.
Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.
Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.
Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.
Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.
Ways to Customize Whipped Feta with Different Toppings
While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:
- Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
- Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
- Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.
How To Make Ahead and Store?
Add this whipped feta cheese dip recipe to your collection of party appetizers asap! Why? Because it stores well and can be made ahead of time. Here’s how I do it:
Make-ahead: You can prepare it up to 2 days in advance. It gets slightly thicker as it sits. If you plan to serve it as a dip, you can serve it right away. However, though it is optional, if you want to use it as a spread for a perfectly creamy, silky texture, you can give it a quick whiz in the food processor right before serving.
Storage: Transfer the dip to an airtight container. It keeps well in the refrigerator for 3 to 4 days. If the dip appears slightly separated after sitting in the fridge, let it rest at room temperature for a few minutes, then give it a quick stir before serving.
Freezing: I do not recommend freezing whipped feta as the texture changes and turns grainy once thawed, so it’s best enjoyed fresh.
Notes from My Kitchen: What I Learned Making This Recipe
After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:
- Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
- Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
- Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
- Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother.
- Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.
How To Serve Whipped Feta
Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.
Here are some of my go-to ideas:
- Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
- Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
- As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
- With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
- For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
- Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.
FAQs
Use a whole block of feta (not pre-crumbled feta) that you like the taste and creaminess of; it can be cow’s milk or sheep’s milk. I recommend choosing a brand that is not overly salty.
Yes, you technically can, but I find that the version made with yogurt is better. Still, you can use a splash of water or milk (about ¼ cup) to thin it out and blend until smooth.
Start with a smaller amount of yogurt and add more as needed until you reach your desired consistency. If your dip turns out too thin and you want to thicken it, blend in a little more feta or chill it for 10-15 minutes to allow it to firm up as it cools.
Yes, you can make it up to 2 days ahead. Simply make a batch, store it in an airtight container, and give it a quick stir right before serving.
It keeps well for 3-4 days in the refrigerator. Just give it a quick stir or pulse in the food processor before serving.
I don’t recommend freezing this whipped feta spread as it turns grainy once thawed. It’s best enjoyed fresh.
Other Mediterranean Dips and Feta Recipes You Might Like
If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:
- If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
- If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over.
- And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.
This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.
Photos by Tanya Pilgrim.
Whipped Feta Dip Recipe
Ingredients
- 8 ounces feta cheese, whole block (both cow's milk or sheep's milk feta would work)
- ½ cup Greek yogurt , unsweetened & whole milk/full fat
- 1 teaspoon Zest of a lemon
- 2 tablespoons extra virgin olive oil, plus more for drizzling on top
Optional toppings
- Handful of fresh herbs, such as parsley, dill, and mint
- Pinch of Sumac or red pepper flakes
Instructions
- Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
- Add in the Greek yogurt and lemon zest.
- Turn the food processor on. While it is blending, slowly add olive oil through the tube.
- Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
- Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.
Notes
- Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
- Feta: Use a mildly salty block of feta for the best whipped feta recipe.
- Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
- Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
- For a thicker dip, use ½ cup of yogurt, as written in the recipe.
- For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
- Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
