Whipped Feta Recipe is the appetizer you’ll want at every gathering. It also makes an amazing spread or base for meals.
Author’s Notes
A Dip So Good, It Became Dinner!
Woah, do I have a treat for you today! And by treat, I don’t technically mean dessert. It’s actually an appetizer. But I’m not kidding when I say I’d choose this over a sweet treat any day because it’s that good. If you’re a feta lover like me, this is truly the best appetizer ever.
And while I’m obsessed with this dip paired with some good crostini, I’ve also been loving it as part of a meal. It makes an amazing spread or base, kind of like hummus.
Lately, I’ve been eating this combo on repeat: toasted mini naan, a generous swipe of this whipped feta dip, some diced chicken thighs or leftover rotisserie chicken, a quick relish of diced cucumbers (1 cup), cherry tomatoes (1 cup), red onion (½ cup), and orange bell pepper (1 cup), plus a big drizzle of my favorite lemon dressing.
This is one of those meals you’ll want to rave about. The best part is I prep all the components ahead of time, then just assemble at lunch or dinner. I seriously can’t get enough. The whipped feta gets warm and melty on the toasted naan, and oof, it’s a good one.
Whipped Feta Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Feta cheese | Use a block, not crumbles: A block of feta is creamier and blends smoother. |
| Cream cheese & Greek yogurt | Use good brands and full-fat for the creamiest texture. Yogurt adds tang and helps smooth it out. I love Fage or Greek God’s here! |
| Garlic powder & lemon | The lemon is optional, but I love the added flavor and brightness. |
| Olive oil | Add slowly while blending to get a light, airy texture. |
| Honey & pistachios | These toppings add sweet crunch. Try hot honey or swap nuts if preferred. |
Storage
Store leftover whipped feta in an airtight container in the refrigerator for up to a week, stirring it well before serving.
More Amazing Appetizers:
Whipped Feta Recipe
Video
Equipment
Ingredients
- 8 ounces feta cheese CHUNK, not crumbles, see note 1
- 5 ounces cream cheese brick-style, full-fat
- 1/3 cup plain greek yogurt see note 2
- 1/4 teaspoon garlic powder
- 1 large lemon optional (1-1/2 tsp zest; 1 tbsp juice)
- 3 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons pistachios coarsely chopped, see note 3
- Crostini for dipping
Instructions
- Add the feta, cream cheese, yogurt, garlic powder, and lemon zest and juice (if using) to a food processor. Blend on high for about 15 seconds, or until mostly smooth, scraping down the sides as needed.
- With the motor running, slowly stream in the olive oil through the feeder tube. Continue blending until smooth and creamy, with slight texture from the feta remaining. Scrape down the sides as needed.
- Spread the whipped feta onto a shallow bowl or plate until it’s about ½-inch thick. Use the back of a spoon to create swirls that will hold the toppings.
- Top just before serving to prevent the dip from releasing moisture. Drizzle with honey (I also like to add like 2 teaspoons olive oil here), then sprinkle with pistachios.
- Enjoy immediately with crostini or crackers (see Note 4 for crostini directions).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Whipped Feta Recipe Serving Suggestions
My absolute favorite way to serve this feta is on crostini! Here are some other ideas:
- As a sandwich spread: Swap it in for mayo on wraps, subs, or grilled sandwiches.
- With grilled meats: Spoon under chicken, lamb, steak, or pork chops.
- With roasted vegetables: Dollop on the plate and add vegetables on top.
- In grain bowls: Add a scoop to bowls with quinoa, rice, or farro.
- With pita, naan, chips, or other flatbreads: Cut into bite-size pieces for easy dipping.
- With a vegetable platter: Use raw veggies like carrots, celery, cucumbers, and bell peppers.
Quick Tip
How to Make Crostini
My favorite way to dip into this Whipped Feta Recipe!
In The Oven:
- Preheat the oven to 450°F.
- Slice a baguette into ½-inch-thick pieces.
- Brush both sides lightly with olive oil and place in a single layer on a baking sheet.
- Bake for 6 to 9 minutes, or until crisp and golden.
- Sprinkle lightly with salt and serve warm or at room temperature.
On The Grill:
- Preheat a gas grill to medium-high heat.
- Slice a baguette into ½-inch-thick pieces.
- Brush both sides lightly with olive oil.
- Place slices directly on the grill grates, cover, and cook for about 3 minutes per side, or until golden with grill marks.
- Sprinkle lightly with salt and serve warm.
