Whipped Feta Dip
User Reviews
4.5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8
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Calories
46 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Whipped Feta Dip
Description
The Whipped Feta Dip is made by processing feta cheese in brine together with plain Greek yogurt and olive oil to achieve a creamy, smooth consistency. Lemon zest can be added for a subtle citrus brightness. The dip’s salty tang is balanced by the yogurt’s creaminess, while olive oil adds richness.
Once whipped, it is served garnished with fresh herbs such as mint, parsley, dill, or basil, along with crushed red pepper flakes and chopped pistachios for some texture and flavor contrast. Thinly sliced Persian cucumbers and halved cherry tomatoes provide fresh, crisp accompaniments, and pita, naan, or grilled bread rounds out the presentation.
This dip is well suited as an appetizer or snack and can be stored in the refrigerator for up to three days. It thickens after refrigeration but can be loosened with a stir or a little additional olive oil before serving again.
Ingredients
- 8 oz feta cheese in brine, block
- 3/4 cup yogurt plain, Greek
- 2 tablespoons olive oil plus more for drizzling
- 1 teaspoon lemon optional, zest
- herbs for garnish (mint, dill, parsley, and/or basil, fresh, finely chopped
- crushed red pepper flakes for garnish
- 2 tablespoons pistachios roughly chopped, for garnish, optional
- 2 cucumber thinly sliced, for serving, Persian
- 1/2 cup cherry tomatoes halved, for serving
- pita bread naan bread, or grilled bread, for serving
Instructions
- In a food processor or blender, combine the feta, Greek yogurt, olive oil, and lemon zest, if using.
- Blend until creamy and smooth. You might need to scrape down the sides with a spatula and blend again. If you want a thinner whipped feta, you can add a little more olive oil, but it will thin out as it blends. I don’t salt the whipped feta because feta is salty. You can taste it and add salt and pepper, if desired.
- Spread the whipped feta in a shallow bowl or onto a small plate. Drizzle with a little olive oil. Garnish with fresh herbs, crushed red pepper flakes, and chopped pistachios. Serve with cucumbers, tomatoes, and bread.
Notes
- Store any leftovers in the refrigerator for up to 3 days; the dip will thicken but can be stirred to loosen.
- Add more olive oil if a thinner texture is desired when blending or before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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