The salty, briny taste of feta brings so much to so many recipes. I really believe it is one of the most versatile cheeses in cooking. Crumble it over green leaves and roast beets for a simple yet delicious balsamic beetroot salad, throw it in the mix for super creamy mini frittatas or, top Cauliflower Hash Browns with it, or turn it into a fabulous dip.
Of all our dip recipes, this creamy feta dip has to be the most simple and possibly the most versatile. Learning how to make whipped feta will give you a world of new and deliciously simple recipes.
What Makes this Whipped Feta Recipe So Good?
The beauty of this whipped feta recipe is not just the simplicity, but the quality of ingredients.
Too many feta dip recipes use sour cream or cream cheese as the base for the dip. This recipe uses Natural Greek Yoghurt. Yoghurt is a healthier choice, and it balances nicely with the saltiness of the feta. You also end up with a much lighter texture than using heavy cream bases. Simple, natural ingredients are always the best, and this is a dip recipe that wins with a less is more approach.
Recipe Tips & Variations
Feta Cheese
Always use quality feta, preferably creamy feta that comes in a bit of brine. Brine protects feta from drying out. (You will also use a little brine in the recipe). If buying from the deli, ask for some brine in the container.
Don’t use dry crumbled feta; it will not yield the same “whipped” lightness.
Try to choose a quality Greek feta from sheep’s milk for the best flavour. Some Greek feta is made with 70% sheep and 30% goats milk, giving you a stronger flavour.
Olive Oil
Use quality extra virgin olive oil. It adds a rich flavour to the dip as well as a silkiness. You will also use it to drizzle on top so you want a good flavour. Some cheap olive oils can often impart a bitter flavour.
Garlic
This recipe uses two cloves of garlic; if you have time, try roasting the garlic cloves with a drizzle of olive oil until soft. Pop them from their skins and add to the dip before blending. Roasting the garlic mellows the flavour – in a good way, adding a slight sweetness to the clove.
If serving your whipped feta with fruit such as melon or figs, you may choose to leave the garlic out.
How to Serve and Ways to Use Whipped Feta
Garnishes and Flavour Variations
You can simply finish the dip with a drizzle of olive oil, but there are some toppings or garnishes that can lend a subtle flavour boost.
There is nothing like whipped feta with honey. Drizzle honey on top and serve it with a wine and cheese plate. Figs also make a great addition to the feta and honey combo.
Sprinkle with:
- Red pepper flakes for a bit of heat.
- Middle Eastern Dakkah for the nuttiness.
- Dill for an extra Greek flavour.
- Llemon zest or thin slices of lemon preserves add some fresh zest to the saltiness.
Serving Ideas
- Serve creamy whipped feta simply as a dip with warm pita bread, pita chips or crusty bread.
- It also makes a great dip for a crudité platter or a Mediterranean mezze plate
- Use it on bruschetta toasts topped with slow-roasted tomatoes or roasted red peppers and drizzle with olive oil.
- Whipped feta makes a great sandwich spread. Add it to raw veggie wraps to serve as a lunch wrap or cut into slices as an appetiser.
- Serve whipped feta as a side to a plate of slow roasted vegetables or even as a side to a plate of fruit like assorted melons, figs and strawberries. If serving with fruit, you may choose to leave the garlic out. You can add lemon zest and pepper or honey instead.
- Use creamy feta as a side to bbq meats, especially things like chicken and lamb kebabs or hamburgers.
Whipped feta dip will keep in the fridge for up to 4-5 days. It is best served as soon after you have made it while it has that “whipped” lightness.
The dip will thicken slightly once it is chilled. Let the dip return to room temperature and give it a good stir after it has been stored in the fridge.
Yes, you can. Whipped feta is fine to freeze. Store in airtight containers for 2-3 months. Defrost in the fridge overnight and give it a good stir before serving. Store in portion-sized containers to defrost only what you need and don’t overfill containers – the feta dip will expand when frozen.
Recipe
Whipped Feta Recipe
Whip up this creamy whipped feta dip in under 10 minutes. Made with salty feta and creamy Greek Yoghurt, feta dip makes a fantastic appetiser, healthy snack, sandwich spread, bruschetta topping and so much more. See our tips for serving suggestions and flavour enhancing garnishes.
Ingredients
- 8 oz (225 grams) Feta Cheese (in brine)
- ½ cup Plain Greek Yogurt
- 1 tablespoon brine or water (more if the dip is too thick)
- 2 tablespoons Olive Oil
- 2 cloves garlic (see note)
- Salt and pepper (to taste)
Instructions
- Add all ingredients to a food processor and pulse on high until ingredients start to break down and become smooth.
- Blend continuously on high until the feta becomes light and fluffy.
- If the whipped feta is still too thick, add a little more brine water. Use olive oil or water if you don’t have enough brine reserved.
- Pour the dip into a serving dish, drizzle with olive oil.
- Garnish with herbs, spices, honey or sesame seeds. (See recommendations)
- Serve as a dip with pita bread, crackers, bread, raw vegetables or fruit slices. Or use as a sandwich spread or accompaniment to grilled meats.
Notes
Storage and Freezing
Store in an airtight container in the fridge for up to 4-5 days. You can freeze whipped feta in airtight containers for 2-3 months. Defrost in the refrigerator overnight. Stir well before serving.
Garnish Recommendations
This dip is fine with just a drizzle of olive oil, but you can add a little flavour enhancer with some of the following garnishes.
- Whipped feta with a drizzle of honey.
- Chilli flakes for a bit of heat.
- Dried herbs such as dill
- Dukkah for nuttiness.
- Lemon zest or slices of preserved lemon for a bit of fresh zest.
Recipe Variation
You can roast the garlic – skin on in a little olive oil until soft for a more mellow, smokey sweet garlic flavour.
If serving with fruit such as a dip for watermelon or figs, you can leave the garlic out and opt for a little extra lemon zest and a drizzle of honey.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 300mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g
Nutrition data provided here is only an estimate
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