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Pesto Whipped Feta
5 from 15 votes

Pesto Whipped Feta

Pesto Whipped Feta is a creamy spread made by blending feta cheese with Greek yogurt, olive oil, fresh garlic, and pesto. The result is a smooth, tangy, and herb-infused dip that can be served with raw vegetables, bread, or crackers. This dip combines the salty richness of feta with the bright flavors of basil pesto and the creaminess of yogurt for a versatile appetizer or snack.

Prep Time
5 mins
Total Time
5 mins
Servings: 10 servings
Calories: 88 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 8 oz feta cheese block form
  • ¼ cup yogurt plain, Greek
  • 1 TBSP olive oil plus extra for drizzling, quality
  • 2 TBSP pesto (homemade or store-bought)
  • 1 clove garlic minced, fresh
DELISH DIPPERS – CHOOSE YOUR FAVORITES
  • cucumber
  • celery
  • carrot
  • bell pepper or sweet mini peppers
  • broccoli or cauliflower
  • pita bread or pita chips
  • baguette my fav!, fresh, sliced
  • crackers assorted

Instructions

FOOD PROCESSOR + BLENDER METHOD
    Cup of Yum
  1. Crumble an 8 oz block of feta into a food processor or blender. Mince 1 clove of garlic and add to feta. Pulse a few times to finely chop.
  2. Add ¼ cup Greek yogurt and 1 TBSP olive oil and blend until smooth and creamy.
  3. If you would like to thin the dip further, an extra TBSP of olive oil or yogurt may be added. Taste test and feel free to add any additional pesto desired.
FORK METHOD
  1. Peel, smash, and mince one clove of garlic.
  2. Finely crumble the block of feta into a bowl (freshly crumbled feta is much creamier than pre-crumbled feta) then add remaining ingredients, including garlic.
  3. Use a fork to mash the ingredients together into a rustic-style feta spread.
  4. If you would like to thin the dip further, an extra TBSP of olive oil or yogurt may be added. Taste test and feel free to add any additional pesto desired.
READY TO EAT?
  1. Transfer to a serving bowl and serve with all your favorite dippers!
  2. For an optional garnish, top whipped feta with a drizzle of olive oil and some extra pesto. Enjoy!
  3. Leftover dip can be stored in an airtight container in the fridge for up to 3 days.

Notes

  • Choose full-fat Greek yogurt and feta for the creamiest texture and richest flavor.
  • The recipe yields about 1½ cups, enough for 8 servings at 3 tablespoons each.
  • Adjust dip thickness by adding extra olive oil or yogurt to taste.
  • Use fresh crumbled feta rather than pre-crumbled for a smoother consistency.
  • Serve with a variety of raw vegetables and breads to complement the creamy dip.

Nutrition Information

Calories 88kcal (4%) Carbohydrates 1g (0%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 2g (10%) Cholesterol 21mg (7%) Sodium 288mg (12%) Potassium 22mg (0%) Fiber 0.1g (0%) Sugar 0.3g (1%) Vitamin A 156IU (3%) Vitamin C 0.1mg (0%) Calcium 123mg (12%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 88

% Daily Value*

Calories 88kcal 4%
Carbohydrates 1g 0%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Cholesterol 21mg 7%
Sodium 288mg 12%
Potassium 22mg 0%
Fiber 0.1g 0%
Sugar 0.3g 1%
Vitamin A 156IU 3%
Vitamin C 0.1mg 0%
Calcium 123mg 12%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.