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Creamy Whipped Feta Dip

5 stars based on 14 votes

Hi everyone! We just returned from a 10-day family trip in Israel to celebrate our kids’ bar and bat mitzvahs. It was the trip of a lifetime and I’m still in a jet-lagged haze trying to process it all. Our wonderful guide weaved the country’s rich history, geography, archeology, and politics into a milestone celebration for our family – and also made the trip an adventure for the kids (thank you, Amit Grinfeld!). We visited the holy and historic sites in Jerusalem, hit the beach in Tel Aviv, climbed through man-made caves in the ancient city of Maresha, floated in the Dead Sea, and walked through an underground bunker on the northern border with Syria.

We also stuffed ourselves silly with Israeli food. From a cooking class in a tiny hole-in-the-wall (literally!) kebab and hummus shop in Jerusalem’s Old City, to sampling Yemenite “burritos” in Tzfat, to a tasting tour of Jerusalem’s Mahane Yehuda market, we not only got a taste of daily life in Israel but also a taste of the country’s eclectic cuisine. (And that’s not even mentioning the vibrant restaurant scene!) Israel is a delicious melting pot of Mediterranean, North African, Middle Eastern, and Eastern European food. Think: olives, falafel, spices, shakshuka, kebabs, salads, salads, and more salads, pita, yogurt, white cheese, and infinite bowls of hummus. See why we kept eating?

I have so many dishes that I want to recreate at home and share with you, I almost don’t know where to begin! But first up: this creamy whipped feta dip. It’s an American riff on htipiti, the salty, tangy feta spread that’s typically served as part of a Mediterranean mezze. Serve it with sliced vegetables and toasted pita wedges, and garnish it with crushed red pepper flakes, toasted sesame seeds, and olive oil. (Or for a different twist, drizzle it with honey.) You can also add a few tablespoons of milk to the dip to make it a sauce or salad dressing-like consistency.

It’s super easy to make. Simply combine all of the ingredients in a food processor or blender.

And process until smooth.

To make the toasted pita, brush the bread with olive oil on both sides and sprinkle with a pinch of salt.

Cut into wedges.

Arrange the wedges on a parchment-lined baking sheet for easy cleanup.

Then bake for 10 minutes at 350°F.

To toast the sesame seeds for the garnish, simply place them in a small pan over medium heat and cook, stirring frequently, until golden.

Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds. Enjoy!

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Creamy Whipped Feta Dip

Servings: Makes about 1-1/2 cups
Total Time: 15 Minutes

Ingredients

  • 1 8-oz block feta cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise, best quality such as Hellman's or Duke's
  • Zest from 1 lemon (about 1 teaspoon, packed)
  • 1 small clove garlic, chopped
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes, plus more for serving

For Serving

  • Toasted sesame seeds
  • Extra virgin olive, for drizzling
  • Toasted pita wedges (or pita chips) and/or sliced vegetables

Instructions

  1. Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
  2. MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
  3. To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
  4. To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

Nutrition Information

Powered by Edamam

  • Serving size: 2 tablespoons
  • Calories: 137
  • Fat: 13 g
  • Saturated fat: 5 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 3 g
  • Sodium: 233 mg
  • Cholesterol: 26 mg

Reviews & Comments

  • 5 stars

    This is an awesome dip. Easy as can be. Great marriage of flavours….the family gobbled it up and it will be repeated this weekend. Love your recipes and have shared your website with lots of friends.

    - Vicki Dale on July 13, 2017 Reply
  • 5 stars

    Made this for the 4th and received SO many complements on it- such a hit! Also made the grilled potatoes, which were another hit. Can’t wait to try more of your recipes.

    - Katie on July 13, 2017 Reply
  • 5 stars

    OMG!! The flavors of this spread are like none other. It literally melts in your mouth. Another winner as well as the homemade pita crackers. Thanks once again!

    - Abbie S on July 11, 2017 Reply
  • Do you think adding frozen chopped spinach (that’s been thawed & wrung dry) would hold up in this recipe?

    - Laura on July 10, 2017 Reply
    • Yes, I think that’d work – please let me me know how it turns out!

      - Jenn on July 10, 2017 Reply
  • Just wanted to say how much I have enjoyed your posts about your trip to Israel. Thank you !

    - Jane Seaders on July 9, 2017 Reply
    • 😊

      - Jenn on July 9, 2017 Reply
  • 5 stars

    This is delicious and so easy to make. I doubled the recipe and took it to two BBQs in two days. It was a big hit.

    - Shanie on July 6, 2017 Reply
  • 5 stars

    I made this last night for company, it was a hit! My 8 year old son told me that it was a 10/10!! I have never gone wrong with a recipe from your site!

    - Leanne on July 6, 2017 Reply
  • 5 stars

    Great dip/spread, Jennifer! Flavours are terrific.

    - JAN MUNRO on July 6, 2017 Reply
  • 5 stars

    Dear Jennifer, your recipies never fail me. This past weekend was our Canada Day 150 year celebration and I wanted to try a few new recipes for the occasion. I tried the Morrocan carrot chick pea salad and the whipped feta dip. Both were fabulous as always.
    Thanks for making our Canada Day even better. I have been a fan of your recipes for awhile now and will rush out to buy your cookbook when it comes out!!!

    Cheers, Tammy

    - Tammy on July 3, 2017 Reply
  • 5 stars

    This was OUTSTANDING!!! I substituted Greek yogurt for sour cream, and used za’atar instead of the thyme, dill and oregano, as someone suggested. Thank you for all your wonderful recipes.

    - Karen on July 3, 2017 Reply
  • Hi Jenn, Congratulations on the amazing rite of passage your family has experienced. I was born and raised in Israel and had gone to visit last October with my parents after 23 years. Since it has been so long, I forgot how amazing the food there tastes. In fact, I went through a culinary re-birth while I was there. I never really cooked much and didn’t even have an interest in cooking, beyond making the occasional salad, but the food was so fresh and amazing that once I came home, I couldn’t go back to what I was eating. I started by making hummus, moved on to the pita bread, and have been cooking pretty much daily since. I am still learning and experimenting but my children and husband have freshly made food now and they don’t call grandma to come and make soup anymore. I can’t go a day without making something and I am always looking for new recipes and flavors. My transformation has been very drastic, a total shock and awe as far as family is concerned. While I haven’t tried this recipe yet, I have tried several of your salads and they were very good. I hope to see more salads, inspired by your trip to Israel. I do want to mention that the best hummus recipe I have come across is from the book Zahav:A World of Israeli Cooking by Michael Solomonov. Making it is a 2 for 1 deal since you get a Tahini sauce and hummus. Hint, leave out the baking soda for a coarser consistency. Every time I make it, I get transported back by my tastebuds. The pita recipe is also super easy to follow and I have made a batch of dough on Sunday and kept it in the fridge, making a fresh pita or two as I wanted it. Hopefully you will have an opportunity to go back there again. Mirit

    - Mirit on July 3, 2017 Reply
    • Thank you, Mirit! Just ordered Zahav :)

      - Jenn on July 4, 2017 Reply
  • Nice with a good, fruity balsamic vinegar. I like that the feta really is the main character in this, rather than just an addition.

    - Andrew Smith on July 2, 2017 Reply
  • 5 stars

    Thank you for another absolute winner! I whipped this up in no time and took it with me to a Canada 150 celebration last evening. Everyone loved it! I always get rave reviews when I serve one of your recipes… and this was no exception. Fabulous!!!

    - LeahN on July 1, 2017 Reply
  • 5 stars

    I made this feta dip for our weekly social at our condo complex, and everyone loved it. Someone else brought shrimp with cocktail sauce, and we quickly discovered how delicious the shrimp was when dipped in the whipped feta. Thanks, Jenn, for another winning recipe!

    - Kate Fitzgerald on June 30, 2017 Reply
  • 5 stars

    Jen,
    Just made this dip for company. I am not sure there will be any left for the guests as it might be gone before they arrive. It is outrageous! I have never made a recipe of yours that I would not make again. I love your site and LOVE your recipes; they are easy and taste like you spent hours making them.
    Thank you, and glad you had a great trip, however, glad we have you back to create more great recipes for us!

    - Lynn Snyder on June 30, 2017 Reply
    • Thank you, Lynn! I am so glad you like the dip :).

      - Jenn on June 30, 2017 Reply
  • 5 stars

    Great recipe and I cannot wait to try this! I am a low carber, and I am wondering why the carbohydrate count is so high in the nutritional analysis? Feta and mayonnaise have no carbs and sour cream would have about 3 carbs for a half cup. It just seems that 2 grams of carbs for 2 Tbsp could be a bit off.

    - Teresa on June 29, 2017 Reply
    • Hi Teresa, I recalculated and came up with 1g – thanks for pointing that out!

      - Jenn on June 29, 2017 Reply
  • I don’t care for mayo is there a substitute I can use?

    - vanessa on June 29, 2017 Reply
    • Hi Vanessa, I promise you can’t taste the mayo but you could try cottage cheese, cream cheese, or half as much olive oil (or some combination of those). I definitely wouldn’t use anything too tangy since the dip is already quite tangy from the feta and sour cream.

      - Jenn on June 29, 2017 Reply
  • Sounds delish! I’d suggest subbing zatar (mid-East herb blend) for the dill-oregano-thyme & sprinkling with ground sumac before serving. This adds a taste of citrus & a nice purple-red color.
    PS: Mazel tov on the b’nai mitzvahs; sounds like you had a fantastic trip.

    - Richard Rothenberg on June 29, 2017 Reply
    • You’re instincts are right on, Richard – I definitely had zatar and sumac in mind when developing this recipe. Unfortunately, they’re both a little hard to find but if you have them, they’d work beautifully.

      - Jenn on June 29, 2017 Reply
  • Recipe sounds delicious. Instead of sprinkling a few toasted sesame seeds on top of the dip, would it work to sprinkle untoasted seeds onto the pita bread prior to baking ? Seems to me that way every portion would have seeds. And what about dusting the pita very lightly with a little cayenne instead of garnishing the dip?

    - EllieO on June 29, 2017 Reply
    • Yes and yes!

      - Jenn on June 29, 2017 Reply
  • 5 stars

    I halved this recipe because I only had half a block of feta, and…oh, no! I ate it all for lunch! I’m going to have to go out and buy more of everything because it’s that good. I considered not saying a thing and just going with the rest of the things I’m making…but I know I will look like the cat who ate the canary all through dinner, my silly smile will betray me. So, off I go to the store again. Thank you, Ms. Segal, for another gem. I’m starting to look like a good cook thanks to you!

    - I-Rod on June 29, 2017 Reply
  • Hi Jenn
    Do you think this dip and Ina’s Sun-dried tomato dip could be frozen?

    Both sound like wonderful recipes to bring for a cottage week if I could make ahead.
    Thanks
    Tin

    - Tina on June 29, 2017 Reply
    • Hi Tina, Unfortunately, I don’t either of those would freeze well– sorry! You could make them a day or two ahead and refrigerate, though.

      - Jenn on June 29, 2017 Reply
  • Hi Jenn, your family trip sounds amazing!!!! I would like to make this recipe and take it to a friends cottage this weekend. Can I bake the pits chips in the morning before I leave? Or do they need to be baked right before serving?

    - Joan on June 29, 2017 Reply
    • Hi Joan, Unfortunately I think they’d get stale – I make them so that they are toasted but still a little soft. If you cooked them a little longer until crisp, they might hold up.

      - Jenn on June 29, 2017 Reply
  • It sounds delicious. My daughter may go for this one!

    My son, the vegan, brought his new lady friend for a visit and I made your Chipotle Lime Corn Salad as a salsa yet again (I add a bit of the lime zest to it). I’ve been asked for the recipe since then as she is going to a BBQ for the Fourth of July and wanted to take the Corn salad to it (I gave her the link to your recipe).

    If this recipe goes over as well as the corn one, it will be wonderful!

    Glad you were able to have such a meaningful and super trip with your family!

    - Timaree on June 29, 2017 Reply
  • 5 stars

    Mazal Tov to both your children. That is wonderful news and your trip sounds amazing too. I have not made this recipe so this is not going to be a review although, I plan to make it and soon. Happy July 4th to you and your dear family. The recipe surely looks like a 5…but will come back and review again after I verify that!

    - Karen T on June 29, 2017 Reply
    • Thank you, Karen!

      - Jenn on July 4, 2017 Reply
  • Hi Jenn,

    Your trip sounds fabulous! Thanks for sharing this recipe. It’s perfect for a 4th of July barbecue. I know you have a Trader Joe’s in your area. Have you ever tried their Israeli feta? It’s the best feta you’ve ever tasted. Very creamy and totally addictive. I’m in Encinitas California, but I think they have the same product everywhere. Happy 4th to you and your family! I’ll be making several of your wonderful recipes this week-end.

    - Linda Grimes on June 29, 2017 Reply
    • I haven’t but I will now. Thanks, Linda!

      - Jenn on June 29, 2017 Reply
  • Hi Jennifer,

    First off, I love your recipes! I don’t think I have ever made anything I wouldn’t make again and again. Your Caesar salad dressing is a staple in my fridge! I am anxious to try your Whipped Feta Dip and wondering what you think of substituting a Greek style yogurt in place of the sour cream?

    Thanks!
    Susan

    - Susan on June 29, 2017 Reply
    • I think that’d work fine, Susan. Please lmk how it turns out – and so glad you’re enjoying the recipes!

      - Jenn on June 29, 2017 Reply

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