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–+ servings

Whipped Feta Dip

Mandy Applegate
This Whipped Feta Dip gives you the creamy comfort of a sour cream or cream cheese dip, but with way more flavor and texture. It’s easy to blend up in minutes, totally customizable, and always a crowd-pleaser. I usually prep it early, toss it in the fridge, and dress it up with toppings right before serving. It’s not freezer-friendly, but it keeps well for days, perfect for planned dinners or last-minute snacks.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Dip, Sauce
Cuisine American, Greek
Servings 6
Calories 157 kcal

Ingredients
  

  • 1 cup feta cheese
  • ½ cup Greek yogurt
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 2 tablespoons heavy cream

For topping:

  • Olive oil
  • Black olives chopped
  • Green olives chopped
  • Sun-dried tomatoes chopped
  • Pine nuts
  • Fresh herbs

Instructions
 

  • In a food processor or high-speed blender, combine the feta cheese, Greek yogurt, olive oil, garlic, lemon juice, and heavy cream. Blend until smooth, creamy, and light.
    1 cup feta cheese, ½ cup Greek yogurt, 3 tablespoons olive oil, 1 clove garlic, 1 tablespoon lemon juice, 2 tablespoons heavy cream
  • If the dip is too thick, blend in a bit more heavy cream (or a splash of water) until it reaches your desired consistency.
  • In a small dry skillet over medium heat, toast the pine nuts for 1–2 minutes, stirring often, until golden and fragrant. Remove from heat and set aside.
    Pine nuts
  • Transfer the whipped feta to a shallow bowl or serving dish. Use the back of a spoon to create swirls in the surface. Drizzle with olive oil and sprinkle with chopped olives, sun-dried tomatoes, toasted pine nuts, and fresh herbs.
    Olive oil, Black olives, Sun-dried tomatoes, Fresh herbs, Green olives
  • Serve immediately with pita chips, crackers, sliced baguette, or fresh veggies.

Video

Notes

  • Use block feta in brine for best texture: Block Greek feta blends smoother than the pre-crumbled feta, which often has added starches that can make the dip grainy.
  • Let ingredients come to room temperature: It’s easier to get the perfect whipped texture if your feta and yogurt aren’t straight from the fridge.
  • Use quality olive oil: A good extra virgin olive oil boosts flavor and gives the dip a smooth, rich finish.
  • Add lemon zest for extra brightness: Even if you’re already using lemon juice, adding zest gives the dip a fresh, extra-lemony kick without making it too tart, so feel free to try it.
  • Be patient while blending: Give the dip a solid 1–2 minutes in the food processor. The longer it blends, the creamier and fluffier it gets.
  • Taste as you go: Feta can vary in saltiness, so taste before adding any extra seasoning. You might want more lemon or a touch of extra garlic, depending on your preferences.
  • Add heat if you like: A pinch of spices like chili or red pepper flakes, or a drizzle of hot honey gives the dip a little kick without overwhelming it—totally optional!
  • Toast pine nuts carefully: They go from golden to burned quickly, so stay close and stir continuously while toasting.

Nutrition

Calories: 157kcalCarbohydrates: 2gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 29mgSodium: 293mgPotassium: 48mgFiber: 0.02gSugar: 1gVitamin A: 180IUVitamin C: 1mgCalcium: 146mgIron: 0.2mg
Keyword Whipped Feta Dip
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