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Styled flatlay of whipped feta dip surrounded by pita, za’atar, lemons, and fresh mint.
5 from 2 votes

Whipped Feta Dip Recipe

This creamy whipped feta dip is made with block feta cheese, Greek yogurt, olive oil, garlic, and lemon juice, then topped with pomegranate, za'atar, and fresh mint. Serve it with warm pita, pita chips, fresh vegetables, or use it as a tangy spread for sandwiches, bowls, and grilled meats.
Prep Time5 minutes
Total Time5 minutes
Servings: 8 servings
Calories: 111kcal
Chef: Jessica Randhawa

Ingredients

  • 8 oz block feta cheese - drained and at room temperature
  • ¼ cup plain full-fat Greek yogurt - at room temperature
  • 1 clove garlic - minced, optional
  • 1 tablespoon fresh lemon juice - optional
  • 2 tablespoons extra-virgin olive oil - plus extra for drizzling, at room temperature
  • salt - to taste
  • pepper - to taste
  • Pomegranate pearls - for topping, optional
  • Za’atar seasoning - for topping, optional
  • Fresh mint - to garnish, optional

Instructions

  • Break the feta cheese into large chunks and place them into the bowl of a food processor or high-speed blender.
  • Pulse the feta in short bursts until it resembles fine crumbs, scraping down the sides as needed.
  • Add the Greek yogurt, minced garlic, and lemon juice to the food processor. With the processor running, slowly drizzle in the olive oil. Then blend for 1–2 minutes until smooth and creamy, pausing to scrape the sides as needed.
  • Taste and add salt and pepper, as needed. Transfer the dip to a shallow bowl. Drizzle with olive oil and top with pomegranate pearls, za’atar, and fresh mint, if desired.

Notes

This whipped feta dip recipe yields approximately 1 to 1¼ cups of dip, and makes about 8 appetizer-sized servings, about 2 tablespoons each.
  • For best results, use room temperature ingredients.
  • For the smoothest whipped feta, use a good-quality block of feta packed in brine. Pre-crumbled feta is usually drier and can make the dip grainier. This helps the dip blend more easily for a smoother consistency.
  • Drain the brine and pat the feta dry with a paper towel before blending. This helps prevent the dip from becoming watery.
  • If the dip is too thick, adjust the consistency with a small amount of olive oil, lemon juice, or Greek yogurt until it’s light and spreadable.
  • If using a Bullet-style blender or another small blender with a sealed blending cup, add the olive oil with the Greek yogurt, garlic, and lemon juice from the start. Blend until smooth, stopping to scrape down the sides as needed.
  • Be sure to check out the full post for topping ideas and fun ways to use this whipped feta in everyday recipes!
How to store whipped feta dip: Transfer leftover whipped feta to an airtight container in the refrigerator for up to 1-2 days. After chilling in the refrigerator, the dip will firm up slightly. To return it to its original whipped consistency, allow it to sit at room temperature for 15-20 minutes, then re-blend (or stir well for smaller portions). If you'd like to make this dip ahead, wait to add any toppings until just before serving. Freezing is not recommended.

Nutrition

Calories: 111kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 326mg | Potassium: 30mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.2mg
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