Whipped Feta Dip has to be the simplest and most versatile dip of all my dip recipes.
Learning how to make whipped feta will give you a world of new and deliciously simple recipes.
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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 roasted beets for a simple yet delicious balsamic beetroot salad, throw it in the mix for super creamy mini frittatas, or turn it into a fabulous dip.
Ingredient Notes
Feta Cheese: Always use quality feta, preferably creamy feta with 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 quality Greek feta from sheep’s milk for the best flavor. Some Greek feta is made with 70% sheep and 30% goat’s milk, giving you a stronger flavor.
Olive Oil: Use quality extra virgin olive oil. It adds a rich flavor 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 flavor.
Garlic: This recipe uses two garlic cloves. 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 flavor – in a good way, adding a slight sweetness to the clove.
Leave the garlic out if you serve your whipped feta with fruit such as melon or figs.
See my recipe card below for a complete list of the ingredients with measurements and notes.
Garnishes and Flavor 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.
Garnish with:
- Red pepper flakes for a bit of heat.
- Middle Eastern Dakkah for the nuttiness.
- Dill for an extra Greek flavor.
- Lemon zest or thin slices of lemon preserves add some fresh zest to the saltiness.
How to Make
- 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 and garnish.
How to Serve and Ways to Use Whipped Feta
- Serve creamy whipped feta simply as a dip with warm pita bread, pita chips, or crusty bread. I like it as a dipper with my flaky Sigara Boregi Cheese Rolls.
- 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. Or, dollop it on Cauliflower Hashbrowns as a great picnic brunch idea.
- Whipped feta makes a great sandwich spread. Add it to raw veggie wraps to serve as a lunch wrap or cut into pinwheel slices as an appetizer.
- 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.
FAQs
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.
Related Recipes
Did you try this Whipped Feta Dip?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Whipped Feta Recipe
Ingredients
- 8 oz Feta cheese (in brine)
- ½ cup 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.
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