4.8 from 75 votes
Whipped Feta Dip
Recipe video above. This will save you when you need something fast, low-cost but a little different to take to gatherings! Serve with slices of bread, crackers of vegetable sticks served up on a big platter that everyone will dive into.
Prep Time
10 mins
Servings: 8
Calories: 234 kcal
Course:
Appetizer , Condiments , Snacks
Cuisine:
Mediterranean , American
Ingredients
Creamy Feta Dip:
- 400g / 10 oz Danish feta , at room temp (ie. the creamy sort, not crumbly Greek sort, Note 1)
- 125g/ 4 oz cream cheese (at room temp) or 3/4 cup yogurt (Note 2)
- 1/4 tsp garlic , crushed using garlic press (Note 3)
- 1 1/2 tsp lemon zest , optional
- 3 tbsp extra virgin olive oil
Toppings (Note 4 for subs):
- 3 tbsp honey
- 1 tbsp extra virgin olive oil
- 2 tbsp pistachios , roughly chopped
- 1/2 tsp parsley , finely minced
- Pinch of chilli / red pepper flakes , optional
- Sprinkle of lemon zest , optional
Dipping options - choose:
- thick slices of bread , warmed
- Lebanese , pita or flat bread wedges
- crackers
- Veggie sticks (ie crudités)
Instructions
- Feta Dip: Place all ingredients except the oil in a food processor. Blitz on high for 10 seconds or until pretty smooth, scraping down the sides once. (You could also use a stick blender, but a stand mixer will not work)
- Olive oil: With the motor running, slowly pour the olive oil through the feeder then blitz until the dip is smooth and creamy, scraping down the sides as needed.
- Spread on a shallow bowl-plate / regular plate so it's around 1.5cm / 0.6" thick. Use the back of a spoon to create swirls for the honey and oil to pool in.
- Drizzle over the honey and olive oil. Sprinkle with pistachios, parsley, chilli and lemon. Serve immediately with dippers of choice!
Cup of Yum
Notes
- Danish feta is a type of feta that is smooth, more like cream cheese. It's a different texture to crumbly Greek feta, but with a similar briny salty flavour. It blends to make a 100% smooth dip. Greek feta works too but you'll end up with a faintly grainy texture (and you will need to blitz for a few minutes). The only way to make it 100% smooth is to strain it. Not a deal breaker, it's still tasty and creamy!
- Cream cheese - Yogurt and sour cream also work but cut them down to 1/3 cup.
- Garlic - The taste of garlic is really prominent in this dip so don't go crazy with it even if you're a garlic lover like me! If you don't have a garlic press, use a microplane or similar to make a garlic paste but reduce to 1/8 tsp. You can also use the side of a knife to smear chopped garlic into a paste.
- Other topping options - This dip will go with so many things! Think: cheeseboard and mezze items. Maple syrup instead of honey, other nuts and seeds (almonds, walnuts, hazelnuts, pecans, macadamia, pepitas, sunflower seeds), dried fruit (cranberries, sour cherries, apricots), olives, sun dried tomatoes, artichokes or other pickled things, cilantro/coriander.
- Keeps 3 days in the fridge without toppings. Top just before serving as the dip will start to perspire after around 30 minutes.
- Nutrition per serve assuming 10 servings, no bread etc included.
Nutrition Information
Calories
234cal
(12%)
Carbohydrates
9g
(3%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
46mg
(15%)
Sodium
659mg
(27%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
231IU
(5%)
Vitamin C
1mg
(1%)
Calcium
256mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 234
% Daily Value*
| Calories | 234cal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 659mg | 27% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 256mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.