I can’t resist sharing my five-minute Whipped Feta, where salty feta meets yogurt, olive oil, lemon and a sprinkle of chili flakes to form a fluffy dip that will make you want to read on.
I’m obsessed with this Whipped Feta Dip because it looks like something off a restaurant menu but takes almost no brain power to bring out. Crumbled feta cheese becomes airy and tangy, with a slick of olive oil making it glossy and silky.
Ready in about five minutes, it’s the kind of thing that disappears fast at parties, especially on Game Day. I usually spoon it into a shallow bowl, let people dig in and ask what I did, then act like it was effortless.
Salty, bright, and a little unexpected, it’s one of those simple things that always gets compliments, you’ll wanna keep this recipe handy.
Why I Like this Recipe
– I love how fast it comes together, like five minutes and i’m done perfect for last minute plans
– I love the fluffy creamy texture, it makes things feel fancy even when i’m being lazy
– I like that I can tweak the heat or sweetness easily so it never gets boring, I always end up changing it a bit
– I like that I can make it ahead and it chills well so i’m not freaking out when guests arrive
Ingredients
- Crumbly, salty cheese, good source of protein and calcium, makes dip tangy and savory.
- Creamy, adds tang and smoothness, gives extra protein, can cut some saltiness.
- Silky mouthfeel, heart healthy fats, boosts richness, sometimes I drizzle more.
- Bright sour kick, adds acidity to balance salty, freshens the whole dip.
- Sharp, aromatic, small amount gives bite and depth, can be mellow if roasted.
- Tiny sweetness evens out salt, optional, makes flavor rounder not sugary.
- Adds warm heat, a little goes far, gives a bright spicy note.
- Fresh herb top, adds color and mild herbiness, not required but nice.
Ingredient Quantities
- 8 oz (225 g) crumbled feta cheese, softened a bit
- 1/4 cup plain Greek yogurt (60 ml), or more if you like it creamier
- 2 tbsp extra virgin olive oil, plus more to drizzle
- 1 to 2 tbsp fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced or grated
- 1/2 tsp red pepper flakes, or to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp honey or maple syrup (optional, helps balance the salt)
- 1 to 2 tbsp cold water to thin if needed (optional)
- Fresh parsley or oregano, chopped for garnish (optional)
- Flaky sea salt, only if needed since feta is already salty (optional)
How to Make this
1. If your feta is fridge cold, let it sit at room temp for about 10 minutes or pop it in the microwave for 10 seconds to soften a bit so it blends easier.
2. Add the softened feta, 1/4 cup Greek yogurt, 2 tbsp olive oil, 1 to 2 tbsp lemon juice, the minced garlic, 1/2 tsp red pepper flakes, 1/4 tsp black pepper and the teaspoon of honey or maple syrup if using into a food processor or blender.
3. Blitz until smooth and fluffy, scraping the sides a couple times, about 30 to 60 seconds total; stop and taste once or twice so you dont overprocess.
4. If it seems too thick, thin with 1 to 2 tbsp cold water or another splash of yogurt and pulse until you get the texture you like.
5. Taste and adjust lemon, heat or sweetness, but dont add much salt because feta is already salty; only sprinkle flaky sea salt if absolutely needed.
6. Transfer to a serving bowl, drizzle a little more olive oil on top, sprinkle extra red pepper flakes and chopped parsley or oregano for color.
7. Serve right away with pita, crackers or veggies, or chill 10 to 30 minutes to let the flavors meld if you have time.
8. No food processor Use a fork to mash the feta then whisk in the yogurt olive oil lemon and remaining ingredients until as smooth as you can get it, grating the garlic helps keep it from being chunky.
9. Tip for a milder garlic flavor roast the garlic first, or use less raw garlic if you want it gentler, and adjust honey or lemon to balance the salt and acidity.
10. Make ahead: you can make it a day ahead and store covered in the fridge, bring to room temp and give it a quick whisk before serving.
Equipment Needed
1. Food processor or blender, for blitzing the softened feta until fluffy
2. Microwave-safe plate or small bowl, to warm fridge-cold feta about 10 seconds if needed
3. Large mixing bowl, handy if you mash by hand or need to finish the dip
4. Rubber spatula, to scrape the sides and transfer every last bit
5. Measuring cup and spoons, you’ll need a 1/4 cup, tablespoons and teaspoons
6. Microplane, fine grater, or garlic press, so the garlic doesnt stay chunky
7. Fork or small whisk, for mashing and smoothing when you dont have a processor
8. Chef’s knife and cutting board, for halving the lemon and chopping herbs
9. Serving bowl and spoon, plus a small spoon for drizzling olive oil on top
FAQ
Whipped Feta Dip Recipe Substitutions and Variations
- Feta (8 oz): Swap with 8 oz soft goat cheese (chèvre) for a similar tang and super creamy whip; if you only have cream cheese use the same amount but add 1 tbsp lemon to brighten it up. Goat cheese is usually less salty so taste before adding extra salt.
- Plain Greek yogurt (1/4 cup): Use 1/4 cup sour cream or 1/4 cup labneh for the same creaminess. Regular plain yogurt works too but strain it in a coffee filter or cheesecloth for 30 minutes to thicken, otherwise reduce the amount slightly.
- Extra virgin olive oil (2 tbsp): Substitute 2 tbsp avocado oil for a neutral flavor, or 2 tbsp walnut oil for a nice nutty note. If you want a smoky touch try 1 tsp toasted sesame oil but use sparingly cause it’s strong.
- Fresh lemon juice (1–2 tbsp): Swap with 1 to 1 1/2 tbsp white wine vinegar or apple cider vinegar, or use 1 tbsp fresh lime juice. The point is acidity so taste and adjust to get that bright pop.
Pro Tips
– Soften the feta first. Let it sit out 10 minutes or pop it in the microwave for 8 to 10 seconds so it blends silky instead of crumbly, but don’t overdo it though it’ll get rubbery. Cut big blocks into smaller chunks before processing so your blender dont have to fight.
– Pulse and taste as you go. Give the processor short bursts, scrape the sides once or twice, then stop and taste; if you overprocess it can go past fluffy into gluey. If it needs thinning add a teaspoon or two of cold water or extra yogurt, pulse, then check again.
– If the feta tastes too salty soak it briefly in cold water for 5 minutes, drain well and pat dry, then use — that knocks back brine without killing the flavor. Or balance saltiness with a little honey or extra lemon instead of reaching for flaky salt.
– For milder garlic or deeper flavor roast the clove first, or use less raw garlic and compensate with a touch more lemon or oil. Make it a day ahead if you can — flavors meld nicely, just bring to room temp and give it a quick whisk before serving.
Whipped Feta Dip Recipe
My favorite Whipped Feta Dip Recipe
Equipment Needed:
1. Food processor or blender, for blitzing the softened feta until fluffy
2. Microwave-safe plate or small bowl, to warm fridge-cold feta about 10 seconds if needed
3. Large mixing bowl, handy if you mash by hand or need to finish the dip
4. Rubber spatula, to scrape the sides and transfer every last bit
5. Measuring cup and spoons, you’ll need a 1/4 cup, tablespoons and teaspoons
6. Microplane, fine grater, or garlic press, so the garlic doesnt stay chunky
7. Fork or small whisk, for mashing and smoothing when you dont have a processor
8. Chef’s knife and cutting board, for halving the lemon and chopping herbs
9. Serving bowl and spoon, plus a small spoon for drizzling olive oil on top
Ingredients:
- 8 oz (225 g) crumbled feta cheese, softened a bit
- 1/4 cup plain Greek yogurt (60 ml), or more if you like it creamier
- 2 tbsp extra virgin olive oil, plus more to drizzle
- 1 to 2 tbsp fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced or grated
- 1/2 tsp red pepper flakes, or to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp honey or maple syrup (optional, helps balance the salt)
- 1 to 2 tbsp cold water to thin if needed (optional)
- Fresh parsley or oregano, chopped for garnish (optional)
- Flaky sea salt, only if needed since feta is already salty (optional)
Instructions:
1. If your feta is fridge cold, let it sit at room temp for about 10 minutes or pop it in the microwave for 10 seconds to soften a bit so it blends easier.
2. Add the softened feta, 1/4 cup Greek yogurt, 2 tbsp olive oil, 1 to 2 tbsp lemon juice, the minced garlic, 1/2 tsp red pepper flakes, 1/4 tsp black pepper and the teaspoon of honey or maple syrup if using into a food processor or blender.
3. Blitz until smooth and fluffy, scraping the sides a couple times, about 30 to 60 seconds total; stop and taste once or twice so you dont overprocess.
4. If it seems too thick, thin with 1 to 2 tbsp cold water or another splash of yogurt and pulse until you get the texture you like.
5. Taste and adjust lemon, heat or sweetness, but dont add much salt because feta is already salty; only sprinkle flaky sea salt if absolutely needed.
6. Transfer to a serving bowl, drizzle a little more olive oil on top, sprinkle extra red pepper flakes and chopped parsley or oregano for color.
7. Serve right away with pita, crackers or veggies, or chill 10 to 30 minutes to let the flavors meld if you have time.
8. No food processor Use a fork to mash the feta then whisk in the yogurt olive oil lemon and remaining ingredients until as smooth as you can get it, grating the garlic helps keep it from being chunky.
9. Tip for a milder garlic flavor roast the garlic first, or use less raw garlic if you want it gentler, and adjust honey or lemon to balance the salt and acidity.
10. Make ahead: you can make it a day ahead and store covered in the fridge, bring to room temp and give it a quick whisk before serving.
