Whipped Feta Dip Recipe
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If you love strong, salty, Mediterranean flavors, this whipped feta dip might become your new obsession. It’s creamy, tangy, and perfect for everything from mezze platters to weekday snacks. The roasted tomato topping really puts it over the top.
Whipped Feta Dip is a quick, creamy Mediterranean spread made with feta, cream cheese, lemon, garlic, and olive oil. It’s ready in 5 minutes with no cooking required, and perfect as a dip for pita and veggies or as a spread on wraps, grain bowls, or toast.
Want more dip recipes? Try my Mediterranean Cream Cheese Dip, this Texas Trash Dip, or this delicious Cheeseburger Dip.
Why You’ll Love This Whipped Feta Dip
This is such a simple dish to make. It presents beautifully and tastes absolutely delicious. Feta lovers will go gaga over this one! It’s a delicious Mediterranean dish you’ll want to make again and again.
What You’ll Need To Make Whipped Feta Dip
- Feta cheese
- Plain cream cheese
- Extra virgin olive oil
- Lemon juice
- Black pepper
- Red chilli flakes
How To Make Whipped Feta Dip
Preheat the oven to 275°F.
In a baking dish, add the cherry tomatoes, olive oil, chopped garlic, thyme, rosemary, basil, salt, and pepper.
Cook for 50-60 minutes, until the tomatoes are soft, slightly wrinkled, and charred.
While the tomatoes bake, using a food processor, combine the feta cheese, cream cheese, olive oil, lemon juice, and black pepper. Process until smooth, scraping down the sides and adding 1-2 tbsp water if necessary.
Spoon the feta on a serving plate and chill for about 20 minutes. Pile the tomato confit and its infused oil on top of the whipped feta. Sprinkle red chilli flakes and fresh basil. Enjoy with crackers, toasted bread, or warm pita.
Tomato Confit Topping Ingredients
- Cherry tomatoes
- Extra virgin olive oil
- Fresh garlic cloves
- Fresh thyme
- Fresh rosemary
- Basil leaves
- Salt and pepper, to taste
How To Serve Whipped Feta Dip
- As an easy whipped feta spread for veggies and pita.
- As a dip for crackers.
- As a spread on sandwiches, wraps, toast, and grain bowls.
- On a mezze board with olives, hummus, and cucumbers.
What To Dip In It
- Warm pita bread or pita chips
- Sliced cucumbers, carrots, bell peppers, or celery
- Seeded crackers or flatbread
- Roasted sweet potato wedges
- Grilled zucchini spears
- Whole-grain pretzel crisps
- Warm naan cut into strips
What To Serve It With
- Falafel or grilled chicken skewers
- Hummus, tzatziki, and olives
- Warm flatbreads or garlic naan
- Couscous, tabbouleh, or quinoa salad
- Roasted vegetables or stuffed grape leaves
- Sandwiches, wraps, or grain bowls
- Brunch boards or holiday appetizer platters
Flavor Variations
Spicy Harissa Whipped Feta
- Add: 1–2 tsp harissa paste or a swirl on top
- Serve with: warm naan, roasted carrots, or lamb meatballs
Honey And Walnut Whipped Feta
- Add: Drizzle of honey + chopped toasted walnuts
- Serve with: sliced apples, grapes, seed crackers, or fig jam for a fall mezze board
Lemon And Fresh Herb Whipped Feta
- Add: Zest of 1 lemon + chopped dill, mint, or parsley
- Serve with: grilled zucchini, chicken skewers, couscous bowls
Olive Tapenade Swirl Whipped Feta
- Add: Spoon of olive tapenade swirled on top
- Serve with: whole-grain crostini or roasted red peppers for a Mediterranean platter
Roasted Red Pepper Whipped Feta
- Add: ¼ cup roasted red peppers (blend into the dip)
- Serve with: pita chips, raw veggie sticks, or falafel wraps
Lemony Za’atar Whipped Feta
- Add: Extra lemon juice + sprinkle za’atar on top
- Serve with: flatbread wedges, tomato-cucumber salad, or grilled halloumi
Pistachio And Pomegranate Whipped Feta
- Add: Sprinkle crushed pistachios + fresh pomegranate arils on top
- Serve with: mini toasts, crackers, or part of a holiday spread
Garlic Confit Whipped Feta
- Add: 2–3 cloves of soft garlic confit plus a spoonful of its oil
- Serve with: crusty sourdough bread or on warm roasted potatoes
Caramelized Onion Whipped Feta
- Add: Top with a spoonful of slow-cooked caramelized onions
- Serve with: steak bites, burgers, or on a crostini board
Cucumber And Dill Whipped Feta
- Add: Blend in grated cucumber and dill (drained well)
- Serve with: salmon patties, dolmas, or cucumber rounds
Storage & Make-Ahead Tips
- Keeps up to 3–5 days in the fridge in an airtight container.
- Best served at room temperature. Stir before serving.
- Pre-blended but garnish just before guests arrive.
FAQs About Whipped Feta Dip
Can I Use Crumbled Feta?
Technically, yes, but block-style feta (especially brined) is the best choice for whipped feta. It has fewer additives, blends smoother, and gives a creamier texture. Crumbled feta often includes anti-caking agents that can make your dip grainy.
Can I Freeze Whipped Feta Dip?
It’s not recommended. Freezing can change the texture of feta and yogurt, which makes the dip watery or crumbly once you thaw it. For the best results, make it fresh and store leftovers in the fridge for up to 4–5 days.
What’s The Difference Between Whipped Feta And Tzatziki?
While both are a creamy Mediterranean dip, whipped feta is rich and tangy, made primarily from feta cheese and often blended with yogurt or cream cheese, olive oil, and lemon. Tzatziki, on the other hand, is yogurt-based and includes grated cucumber, garlic, and herbs like dill or mint. Whipped feta is thicker and saltier; tzatziki is lighter, cooler, and more refreshing.
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Whipped Feta Dip Recipe
Equipment
- 1 Food processor
Ingredients
Whipped Feta
- 4 oz. feta cheese (crumbled)
- 2 tbsp. cream cheese
- 1 tbsp. extra virgin olive oil
- 1 tsp. lemon juice
- ground black pepper (as needed)
- ¼ tsp. red chili flakes (optional for heat)
Tomato Confit
- 1 cup cherry tomatoes (or grape tomatoes)
- 3 tbsp. olive oil
- 2 medium garlic cloves (pressed or minced)
- 1 small sprig of fresh thyme
- 1 small sprig of fresh rosemary
- 5 medium basil leaves
- salt and pepper
Instructions
- Preheat the oven to 275°F.
- In a baking dish, add the cherry tomatoes, olive oil, chopped garlic, thyme, rosemary, basil, salt, and pepper.
- Cook for 50-60 minutes, until the tomatoes are soft, slightly wrinkled, and charred.
- In a food processor, combine the feta cheese, cream cheese, olive oil, lemon juice, and black pepper. Process until smooth, scraping down the sides and adding 1-2 tbsp water if necessary.
- Spoon the feta on a serving plate and chill for about 20 minutes. Pile the tomato confit and its infused oil on top of the whipped feta. Sprinkle red chilli flakes and fresh basil. Enjoy with crackers, toasted bread, or warm pita.
Notes
Nutrition
