Creamy Whipped Feta Dip

Tested & Perfected Recipes

Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.

feta dip

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: a creamy whipped feta dip. It’s an American riff on htipiti, the salty and 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.)

How To Make Creamy Whipped Feta Dip

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! For more Israeli-inspired recipes, check out my hummus, sufganiyot, Middle Eastern lamb kofta and shakshuka.

Creamy Whipped Feta Dip

Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.

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


  • 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


  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.

Pair with

Nutrition Information

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  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Went for a long walk by a river in the mountains with a new friend, snow falling and a wind that turned our thoughts to what to eat after. So glad I found this recipe and it was ready and waiting for our return. Served with veggies and toasted pita just as you said. We couldn’t stop nibbling! This is five star yumminess.

    • — Sue on October 21, 2020
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  • Have you ever tried to serve the dip warm?

    • — Donna on October 3, 2020
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    • I can’t say that I have. If you try it, I’d love to know how what you think!

      • — Jenn on October 5, 2020
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  • This was yummy! I omitted lemon zest and herbs and just added a bit of fresh lemon juice, salt, and aleppo pepper. I wanted to keep it simple and can add herbs and more lemon later if I wanted. I’m obsessed with aleppo pepper and it shines in this dip!

    • — Lauren K on September 26, 2020
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  • I don’t have sour cream. Could I sub with cream cheese?

    • — Beth Snyder on September 15, 2020
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    • Hi Beth, I think you could get away with it.

      • — Jenn on September 18, 2020
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  • Great for next dinner party. I just made it because it’s hard for me to wait for a special occasion to try many of your recipes. So, this one is just for me. Really liked it. I love that you have so many options for so many different occasions in your blog. I’ll keep learning with you, and cooking and enjoying with friends and family.

    • — Eugenia on August 19, 2020
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  • SO GOOD! I wanted to eat it with a spoon! (Did half the recipe which was just right for 2 of us.) I think it would also be really good with a mild white fish, chicken or lamb – a different alternative to tzatziki sauce. Thanks for another great recipe!

    • — TerryF on August 13, 2020
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  • This dip was fabulous. I crumbled the feta and mixed everything with a fork because I wanted the chunky texture and it was out of this world! Thank you for sharing! We’ve added it to our family’s potluck roster.

    • — Mindy on August 9, 2020
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  • OH WOW I can’t believe it took me this long to find this recipe!!! This stuff is amazing, I couldn’t stop eating eat. I made it to serve with some gyro meatballs I made and it was perfect. I know this is going to be a frequently used recipe, it is so easy and flavorful. I don’t think it will last 3 days in the refrigerator so no use making this ahead of time – I’ll eat it all long before that = )

    • — LadyJ on August 6, 2020
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  • This is seriously the most delicious dip! Took to our friend’s house for a barbecue and everyone loved it! So creamy with a hint of lemon and garlic and just enough heat from the crushed red pepper.
    Easy to make and I knew it would be great because literally every recipe I have made from your collection has been a winner! My husband pitched in by toasting the pita chips and we also added fresh veggies to the tray. Stellar! Thanks Jen!

    • — Jonna on July 25, 2020
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  • This is absolutely amazing and a huge hit with everyone. My printer is running in overtime for all the recipes printed for friends. I love this recipe. Also just received your book and have to order another for my sister. Thank you for all your recipes each and every one are delicious

    • — Karen on June 4, 2020
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    • So glad you like the dip and thanks for your support with the cookbook! xoxo

      • — Jenn on June 4, 2020
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  • This is AMAZING. Every time I make this I increase the amount and still it seems I haven’t made enough!! Everyone asks for the recipe. It’s a keeper for sure!

    • — Jennifer Weaver on May 9, 2020
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  • Gorgeous recipe… just made this for late afternoon family snack and is beautiful with crudités or breadsticks/grassini. Thank you, will now check out your other recipes! – Sara, UK

    • — Sara Garrison Williams on April 1, 2020
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  • How long does this recipe keep for? Looking for a dip that would last 3-5 days. Thank you!

    • — Elle on February 3, 2020
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    • Hi Elle, this will last in the fridge for about 3 days. Hope you enjoy if you make it!

      • — Jenn on February 3, 2020
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  • I made this recipe today and loved the flavor. It was delicious!

    Unfortunately, it began as a solid, but after processing, it became a liquid – the consistency of slightly thick milk, but not as thick as a milk shake. Has this happened to anyone else? Any idea what I did wrong? I used an 8 ounce block of feta, checked my measurements for sour cream and mayo, etc. I would love for it to work, since I really like the flavor, but don’t want to waste more ingredients.

    • — Pam on December 5, 2019
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    • Hi Pam, sorry you had a problem with this. While this shouldn’t be very thick, it definitely should be thicker (similar to hummus) than what you described. Did you substitute any ingredients with low-fat or fat-free versions?

      • — Jenn on December 10, 2019
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      • Hi Jenn,

        Thanks so much for your help!

        I think my problem was that I used a creamier (vs drier) feta. I had purchased a double pack of this type of feta at a big box store, so I tried the recipe again, but this time I wrapped my feta in a clean dish towel and squeezed out the extra liquid. It worked perfectly. The dip was still delicious and the consistency was perfect!

        Thank you!

        • — Pam on January 11, 2020
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        • So glad you figured out what was causing the problem! 🙂

          • — Jenn on January 13, 2020
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    • My batch was really salty, I added cream cheese and lemon juice till it calmed down. I’d leave out the salt next time.

      • — Howard on October 21, 2020
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  • DELICIOUS. If you don’t like a bold flavors, this may not be for you. However, for myself, my husband, and our guests, this strong lemony cheese dip was FANTASTIC. Long after dinner people kept going back for more of it.

    • — Leah S on October 7, 2019
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    • Hi, I bought all the ingredients to make this and just realized you specifically noted an 8oz BLOCK of feta…I bought a tub of crumbled feta….shouldn’t make a big difference right?
      Thank you!

      • — Evelyn on November 25, 2019
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      • Hi Evelyn, It won’t make a bit of difference. Hope you enjoy it!

        • — Jenn on November 26, 2019
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  • Excellent! Made it for guests last night and it was a big hit! Great flavors!

    • — Ree on August 25, 2019
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  • People at the party raved about it. I added 1 cup of greek yogurt. Interesting flavors with lemon and garlic.

    • — mobtownmom on August 10, 2019
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  • Best quality is helmanns or dukes? No, best quality is home made mayo, made from avocado oil and pasture raised eggs. The two mayo’s you think are the best are full of GMO soy or GMO canola oil and cheap unhealthy eggs, plus a bunch of terrible thickeners and preservatives. Read the label. I rate the recipe 5 stars only after making it with healthy, clean ingredients <3 Please, do not buy the toxic mayo at the store.

    • — Grace Gniazdowska on June 16, 2019
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    • If you make your own mayo, how long does it last in the frig?

      • — Carol Baran on July 10, 2019
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      • There are healthier versions. Sir Kensington avocado mayo, primal & Chosen Food. I prefer Sir Kensington & Chosen the best.

        • — Barb on February 2, 2020
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    • Seriously?? Just make the recipe and don’t criticize.

      • — shawn on September 30, 2019
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    • Erm, while I agree with you, this is not your pulpit…

      • — Sara Garrison Williams on April 1, 2020
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  • This was delicious! I loved the lemon flavor. It just rounded out the saltiness from the feta. My whole family devoured this. I can’t wait to serve it to company or bring it to the next party I go!

    • — Pat from Staten Island on May 30, 2019
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    • My very picky 5 year old loved this…it was delicious!

      • — Casey on February 28, 2020
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  • Another winner! I made this for a birthday party and served it with a bright assortment of veggies- trim-color peppers, sugar snap peas, carrots, celery and cherry tomatoes. It was delicious! And I’m not a big “dip” person! Everyone else enjoyed it too. It is so wonderful to be able to jump on your blog Jennifer to find a recipe, knowing it’ll be delicious and foolproof. Thanks for sharing your talents with us! I can think of no better way to show my gratitude than gifting your book to others – recently my daughter was the lucky recipient of your book for her birthday! Looking forward to many more delish recipes! 🙂

    • — Peggy on April 18, 2019
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    • ❤️

      • — Jenn on April 18, 2019
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      • So amazing!! Good thing we ran out of our toasted pita or we would have eaten the entire bowl.

        • — Lori on September 8, 2019
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  • I made this dip as directed, and it turned out perfectly! The lemon really made it pop, and it was the perfect unique thing for a dip potluck.

    • — Erin on April 13, 2019
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  • I make this all summer long!!

    • — mary smith on April 11, 2019
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  • This is one of my favorite dips! It is whipped to airy perfection and so easy to use the leftovers on sandwiches, gyros, and more! Be careful on the salt…naan is perfect because its not salty. We also love Joseph’s lavish for an even thinner (non salty) chip feel.

    • — Dana Field on April 11, 2019
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  • Hello!! I made this for my family today ….this is such a delicious dip!!! Very impressed. Will make again ….and again …. Thank you Jen.

    • — Stephanie R on February 16, 2019
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  • I made this to bring to a Super Bowl party, and it turned out really well! Searched for recipes that included feta, since I had that on hand 🙂 Rave reviews from all who had some! Only change I made was to increase the lemon zest (almost doubled it) since we have a lemon tree and love everything lemon! My personal preference is for less garlic – I’m not a fan of raw – so might choose a smaller clove next time.

    • — Tracy on February 5, 2019
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  • I’ve made this a second time yesterday and we are not crazy about it. The first time I made it with Greek yogurt and it turned out soupy. This time I followed the instructions and though we like every component by itself, we don’t like the way these flavors combine. Also, we felt the lemon to be overpowering (but we usually LOVE lemon). Since taste is subjective, I am glad I gave it a try. Every other recipe of Jenn’s that I’ve tried (and I made a lot of them) we absolutely loved!

    • — Deniza on January 27, 2019
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  • Such a great appetizer! I usually make it a little lighter by using Hellman’s Low Fat mayo, and a lite feta cheese. The dip is gone in no time.

    • — Jeanne on December 24, 2018
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  • I made this for a Thanksgiving appetizer and everyone loved it– it disappeared quickly. I forgot the garlic and it was still great. Delicious with pita chips and crudités.

    • — M. on December 8, 2018
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  • I made this dip for my book club in August. It was crazy easy and delicious. It was perfect for a warm summer evening. I received many compliments on the dish and requests for the recipe. To me this is the highest form of flattery, when someone asks for a recipe!! Jenn your recipes ALWAYS are a hit. I trust all the recipes you post because every single time I try one, its amazing to me, my family and friends. Thanks for making me look good!!!

  • Like another reviewer, I found the lemon taste really overpowering. My husband, who is not really a lemon person, disagreed and loved it. I’ll keep this recipe but try it with less lemon zest next time.

  • Fabulous recipe. Because my family loves lemon – I added a few extra drops of pure lemon extract and it was so tasty – especially on a hot day. We served it on fresh olive baguette.

    • Reply
  • Terrific recipe….easy, fresh tasting and very delicious! Just made it for company and, as with all of your recipes, it was a hit.
    Thanks very much! I love cooking again!

  • Used fresh herbs instead of dried because I had them.

  • I’m looking for a make ahead appetizer. Can the pita bread be done ahead of time, also? I’m looking to make them in the morning, but not serve until 5:30 pm.

    • Sure, Linda, that should be fine. After they are completely cooled, store them in an airtight container until you are ready to serve them. Enjoy!

  • I could eat this with a spoon. And I have! I have made this a few times and they’ve all been great. The last time I made it, I think I maybe put too much mayo in or something because it was a bit liquidy at first. Still delicious. I also don’t care for dill so I just leave it out. Still delicious.

  • SO good, tried it the next night on a baked potato, also a winner.

    • There is a little bit left here (I held some back from the party we attended!), and I’m excited about this idea for a baked potato topping! Thank you, Carol!

      • — Tracy on February 5, 2019
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  • Several of your reviewers suggested serving this amazing dip with homemade pita chips. It must be easy to make, but I’ll ask for your advice on how to make the chips/crackers anyway. Thanks! And btw, SO glad I ordered your book. Congratulations!

    • Thanks so much for purchasing the cookbook! 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. Enjoy!

  • Hi Jen
    Made this yesterday exactly as written and, as I have come to expect cooking your recipes, it was outstanding. You mention that it keeps for 3 days. My question is, would it not hold at least until the best before date of the mayo, sour cream, or feta? I am thrilled to have discovered your site. My biggest challenge is selecting which recipe to try next

    Pam Labelle

    • HI Pam, glad to hear you like the dip! While I think this could go a bit longer than 3 days, I wouldn’t suggest keeping it until you hit the “best by” dates for each of those products.

      • Hi Jenn. Looking forward to bringing this to a potluck. With regards to the feta, would you recommend feta made from goat’s milk or cow’s milk? Would it matter?


        • — Sue on April 1, 2019
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        • Hi Sue, It really doesn’t matter. Hope everyone enjoys! 🙂

          • — Jenn on April 1, 2019
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  • Great dip which allows countless modifications of spices and herbs! I served it with roasted sweet potato wedges and added some fresh bear’s garlic on top.

  • Omg, I love this feta dip. I made this over the weekend for my boyfriend and I. I used Prime Kitchen Mayo which is so much healthier because there are no additives and it uses avocado oil, instead of the sour cream I used Greek yogurt. So amazing and super easy to whip up for an appetizer and some wine! Will definetly be making again! Thank you so much!!!

    • — Jennifer Thomas
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  • I made this to bring to a wine tasting and it was a hit! Everyone loved the combination of flavors and we served it with crudites (carrots, radishes, yellow and red peppers and cucumber) along with home made pita bread wedges. Be sure to put the swirl of olive oil, the toasted sesame seeds and the red pepper on top before serving. This will definitely be made again. It’s easy and delicious !

  • This is my “go to” appetizer for potluck parties or easy entertaining at home. Delicious and pretty healthy. Everyone loves it and asks for the recipe. Very easy to make.

  • Made this for the Super Bowl and everyone kept saying how awesome it was. Had to make more pita bread. Best part is, no one even knew how easy this was to make. When I first whipped it up, I forgot the lemon zest and remembered someone mentioned they didn’t like it so it had to be an ingredient. I added it and felt it really kicked the flavors up yet another notch.

  • My husband tried this and exclaimed “This is REALLY GOOD!” he gives cooking compliments only when truly warranted, so this is a keeper. I thought it was great too. I’ll add that I used low fat sour cream since I had it on hand. It was still fantastic. Thank you so much for sharing this delicious recipe!!

  • Delicious, cool dip if you like Feta – great with chips or peppers. I actually made a day ahead and it was good.

    • — Julia Lopresti
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  • Hi, This was an excellent dip! I served it during game night with cucumber slices, baby carrots and store-bought pita chips. Guests were practically licking the bowl and asking for the recipe. Sure sign that they enjoyed it! Thanks, Tina

  • I recently had a spicy feta spread at a Mediterranean restaurant in town and loved it — is there a way you would recommend to make this spicy (as in a little heat)?

    • Hi Kathryn, If you spice it up a bit, I would up the amount of red pepper flakes to taste. Hope you enjoy!

  • Can’t wait to try, since all of your recipes are fabulous. I have a gluten intolerance now 🙁
    Found this dip under your GF category but Pita has gluten. If I can’t find a GF pita, what else would you recommend?

    • Hi Cat, I have the recipe in the gluten-free category as the dip itself is gluten-free. If you can’t find gluten-free pita, you could use gluten-free crackers or fresh veggies. Hope you enjoy! 🙂

  • I’m a little disappointed. The lemon zest is all I can taste. I’ve spent the last hour trying to add different things to balance the flavor and it’s just not working. Nothing I add is taking away the powerful lemon flavor and now you can’t even taste any feta because I had to add more sour cream.

  • I’ve made this dip twice for different groups and each time I’ve been asked for the recipe. Most recently it was one of the apps at our Thanksgiving gathering and was completely devoured. It’s sooo easy to make and totally delicious.

  • This dip is just extraordinary. It really is a bit fluffy, very rich and so flavorful. It lasts a long time in the fridge too so it’s great for a long weekend. A real keeper in lots of ways.

  • I’ve made this twice now and the first time, I found the raw garlic a bit overpowering so the second time, I roasted the garlic first. Then I squeezed enough of the cloves in to get the desired taste. It was really great that way! Either way, it’s nice to have a recipe for an easy dip that stands out from the crowd.

  • Absolutely delicious… Made it several times and got raves from all. The last time I doubled the garlic and it was even better (but I love garlic). Making you own pita chips is a key here… store bought chips do not do this dish justice.

  • Everyone Loves this recipe and I have made it many, many times! Have been considering making a kalamata olive version….! I typically make olive oil brushed pita chips dusted with paprika to serve along side. I also Grab a few boxes of everything flatbread crackers that always go quickly.

  • Wonderful light but flavorful (and healthy!) appetizer alternative.

    Thank you!

  • This review is long overdue. I made this on a hot summer day and since my backyard gets direct sun my husband and I sat out front and enjoyed this with some wine. A neighbor stopped by, she loved it and called her husband to come over, then the people across the street came over to see what was going on. So we had an impromptu party because of this dip. (I ran out of pita but it was good on crackers.) Oh and it’s very easy. I put all the ingredients in a bowl and used my hand blender. I served it in that bowl so no dishes. Thanks.

  • Fantastic dip!!! I made this while visiting my daughter and son in law and it was an instant hit at dinner! I will be making this over and over in the future!!!

  • I belong to a neighborhood wine tasting group which means I need yummy appetizers monthly to share. I’ve made some complicated dishes and taken half of them home. Last night, since the theme was Greek, I made this dip. (Don’t use your Vitamix on this one. Just saying.) But other than the Vitamix disaster it was so easy. I drizzled lemon oil on the top and didn’t salt, but otherwise followed the recipe. I expected the usual response. Instead I was hunted down with pleas for the recipe from men and women alike. We had delicious homemade moussaka and spanakopita, but this was definitely one of the stars of the evening. Thanks for my 15 minutes of fame, which I shared with this website. Loved this from start to finish.

    • Hi Emilie! Why should I not use my vitamix?! Just curious!

      • Caitlyn, everything got stuck because there wasn’t any liquid. And it’s very difficult to get things out of the Vitamix since it doesn’t come apart. So I had to resort to using an iced tea spoon to scoop out the mixture and then put it all in my food processor, which instantly blended and chopped to perfection. Vitamix is great, just not for this.

        • — Emilie Richards
        • Reply
  • Is there something that can be used in place of the mayo?

    • Hi Katlyn, I think cream cheese or cottage cheese would be your best bet here. Hope that helps!

  • This is a very good recipe however I am the only one that thoroughly enjoyed it. I am still giving it a 5 stars as I believe it warrants it.

    I don’t know if I can freeze what is left as it is too much for one person to consume it every day until it is gone. Can you please advise. Thank you.

    • Hi Suzanne, glad you enjoyed it, but too bad that no one else liked it as much as you! Unfortunately, I don’t think this would freeze well– sorry!

  • Creamy whipped feta dip is a winner , I have made it several times.

  • Love this feta dip! It’s so versatile. I’m making it again today to serve tomorrow with your zucchini fritters. We love the fritters with tzatziki, but I think they’ll also be great with the feta dip.

  • Hi Jenn,
    I’m having a Norwex party tomorrow evening. Can this dip be made a day ahead?

    • Hi Linda, This dip can definitely be made a day or two ahead of time.

  • Delicious! I would suggest waiting to add salt until you’ve tasted the end result. Mine was salty enough.

  • Quick, super simple and delicious. I like to double the lemon zest, but that’s my personal taste.

  • Thank you Jenn, this was amazing. I served it with crudités. Everyone loved it?

  • I’ve made–and loved–this delicious dip 3 times already– but today it came out SO salty! I checked the package for the feta I bought this time, and realized I purchased a different brand, labeled “imported feta in brine” that must’ve been much saltier than my usual picks. I remedied my mistake (slightly) by adding a good amount of Greek yogurt to the finished dip…Buyer beware! If you buy an unfamiliar brand of feta, try it before you make the same mistake I made! With the “right” kind of feta, this dip is amazing.

  • Creamy and very tasty with all the spices and lemon. I used fresh dill v. dried since I had some on hand. Really good and easy to put together.

  • 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.

  • 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.

  • 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!

  • Do you think adding frozen chopped spinach (that’s been thawed & wrung dry) would hold up in this recipe?

    • Yes, I think that’d work – please let me me know how it turns out!

  • Just wanted to say how much I have enjoyed your posts about your trip to Israel. Thank you !

  • 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.

  • 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!

  • Great dip/spread, Jennifer! Flavours are terrific.

  • 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

  • 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.

  • 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

    • Thank you, Mirit! Just ordered Zahav 🙂

  • Nice with a good, fruity balsamic vinegar. I like that the feta really is the main character in this, rather than just an addition.

  • 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!!!

  • 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
    • Reply
  • 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!

    • Thank you, Lynn! I am so glad you like the dip :).

  • 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.

    • Hi Teresa, I recalculated and came up with 1g – thanks for pointing that out!

  • I don’t care for mayo is there a substitute I can use?

    • 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.

  • 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
    • 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.

      • I have made a friend at the local farmers market. Her Lebanese food is so great. I got some fresh pita with sumac. I can eat anything…that sumac kicked my butt. Liked the taste. Just wanted to get my experience out….

  • 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?

    • Yes and yes!

  • 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!

  • 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.

    • 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.

  • 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?

    • 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.

  • 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!

  • 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!

    • Thank you, Karen!

  • 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 yummy. 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.

    • I haven’t but I will now. Thanks, Linda!

  • 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?


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

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