This Whipped Feta Dip is creamy, delightfully tangy, and a welcome addition to any appetizer spread. As if that’s not enough to sell you, it’s also ridiculously easy to make!
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If you bring this whipped feta dip to a party, it’s going to become your signature dish. You’ll never be able to make anything else because everyone will insist that you bring your famous Greek feta dip.
But that’s okay because whipped feta dip is awesome. It’s creamy and tangy, with that signature salty kick from the cheese. Lemon juice and zest brighten it up and balance some of the richness, while a combination of fresh Mediterranean herbs adds layers of flavor.
This recipe has:
- Feta cheese
- Plain Greek yogurt – Fat content doesn’t matter here, but the yogurt absolutely must be plain.
- Olive oil – This is a recipe where you can totally put that pricy bottle of fruity, aromatic EVOO to use.
- Lemon zest and juice
- Fresh herbs – Dill, thyme, and oregano for Mediterranean flair.
If you have any leftover fresh lemons after making this recipe, check out our post on how to freeze lemons.
Step By Step Instructions
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Add the feta, Greek yogurt, and garlic to the bowl of a food processor. Blend for a minute or two, scraping down the sides if needed. It’s still going to be a bit lumpy at this point; that’s ok!
Drizzle in the olive oil while the food processor runs, continuing to blend until the mixture is smooth and creamy. Scrape down the sides as needed, because this is where the smoothness of the dip happens.
Blend in the lemon zest and lemon juice until fully incorporated, then add the dill, thyme, and oregano and press “pulse” to combine.
RECIPE VARIATIONS & OPTIONAL ADDINS
- For feta dip with honey, transfer the dip to a bowl and drizzle a swirl of honey over the top. Add some red pepper flakes for hot honey feta dip, or add pistachios for some crunch.
- If you like a sweet-and-savory contrast, add dried cranberries to the top of the whipped feta dip before serving, or pulse them in with the herbs.
- Make it more Mediterranean by adding sun-dried tomatoes, kalamata olives, roasted red peppers, and/or fresh basil for garnish.
- You’ll see I topped mine with some chopped roasted garlic, because I aim to always be vampire-proof. You can find two methods for roasting garlic in these posts: air fryer roasted garlic and Instant Pot roasted garlic.
HOW TO STORE Leftovers
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing Leftovers: Transfer the whipped feta dip to an airtight container or freezer bag. Store for up to 3 months in the freezer and thaw in the refrigerator before serving.
The dairy may separate a bit during thawing, but you can always vigorously stir it, or run it through the food processor again before serving.
WHAT TO SERVE WITH THIS RECIPE
- It’s great with raw vegetables like carrots, cucumber slices, celery, broccoli, cauliflower, cherry tomatoes, etc.
- Try crackers, pretzels, crispy breadsticks, and chips.
- Soft, warm pita bread or butter naan are delicious. Crusty homemade bread, like my No-Knead Bread, is also fantastic with this whipped feta dip.
- Use it in place of the feta mixture in these Grilled Tomatoes With Cheese.
- Or use it as a spread on sandwiches, burgers, or wraps.
- Dip these Roasted Garlic Potatoes in it and your life will be complete.
PRO TIPS/RECIPE NOTES
- Zest the lemon first, then juice it. It’s much easier to zest a whole lemon! When zesting the lemon, make sure you only get the yellow part of the peel, not the bitter white pith underneath.
- The dip will thicken after it sits in the fridge. If it becomes too thick after refrigerating, simply let it sit at room temperature for 15 minutes before serving, or add a splash of olive oil and mix well.
- Whey (liquid from the yogurt) may show up after 24 hours in the fridge. Don’t panic! Just drain it off and stir the dip before serving.
- In a food processor, blend feta, Greek yogurt, and garlic for 1-2 minutes. Scraping the sides down as needed.6 oz feta cheese, 1/3 cup plain Greek yogurt, 2 cloves garlic
- Slowly drizzle in the olive oil until everything is smooth and creamy (~2-3 minutes).2 tbsp olive oil
- Add the lemon zest and lemon juice and blend until fully incorporated.1 tbsp lemon zest, 1 tbsp lemon juice, fresh
- Add the dill, thyme, and oregano and pulse the food processor until the herbs are mixed throughout the dip.1 tbsp fresh dill, roughly chopped, 1 tsp fresh thyme, 1 tsp fresh oregano, roughly chopped
- The dip will thicken after it sits in the fridge for at least 1 hour.
- Only use the lemon zest, as getting the white part (the pith) will lead to a bitter taste.
- Whey (liquid from the yogurt) may show up after 24 hours in the fridge. Carefully drain it off and stir the dip.
- This recipe was inspired by the Lemon Feta Dip from Sweet Paul.