Whipped Feta Dip
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This whipped feta dip recipe is as easy as it is crowd-pleasing—pair it with pita or fresh veggies and watch it disappear!
This creamy whipped feta dip is an American twist on htipiti, the tangy Greek feta spread typically served as part of a Mediterranean mezze. It’s a breeze to make—just blend feta, mayonnaise, sour cream, lemon zest, garlic, and spices in a food processor until smooth. Serve it up with sliced veggies and toasted pita wedges, and finish with a sprinkle of crushed red pepper, toasted sesame seeds, and a drizzle of olive oil.
If you love Mediterranean-style dips, this one plays well with others. Try it alongside classic hummus, roasted red pepper hummus, or baba ganoush for a colorful mezze platter. They’re all easy to make ahead and perfect for everything from casual snacking to entertaining.
“It is soooo delicious! I made it today to be served tomorrow, and I pray there will some left to serve my guests.”
What You’ll Need To Make Creamy Whipped Feta Dip
- Feta Cheese: Provides the salty and tangy flavor base of the dip. You’ll need a block of feta for this – not the crumbled variety.
- Sour Cream: Adds creaminess and balances the sharpness of the feta. Full-fat Greek yogurt may be substituted.
- Mayonnaise: Enhances creaminess and richness in the dip.
- Lemon Zest: Adds brightness and a citrusy aroma.
- Chopped Garlic: Introduces a savory depth of flavor.
- Dill, Oregano, Thyme, Salt, Black Pepper, And Crushed Red Pepper Flakes: These seasonings give the dip a Mediterranean flavor profile.
- Toasted Sesame Seeds: Lend nutty flavor and a crunchy texture when sprinkled on top.
- Extra Virgin Olive Oil: Drizzled on top for additional richness and flavor.
- Toasted Pita Wedges and/or Sliced Vegetables: Serve as dippers for the dip.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a food processor, combine the feta cheese, sour cream, mayonnaise, lemon zest, garlic, and spices. Blend until smooth and creamy.
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 on a parchment-lined baking sheet for easy cleanup, and bake for about 10 minutes until toasted and crisp.
Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds. You can make it up to 3 days ahead and store it in a covered container in the fridge. It will thicken when chilled, so just let it sit at room temperature for about an hour and give it a good stir before serving.
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Whipped Feta Dip
Creamy, tangy, and full of flavor, this whipped feta dip is the perfect easy appetizer for any occasion.
Ingredients
- 1 8-oz block feta cheese
- ½ cup sour cream
- ½ cup mayonnaise, best quality such as Hellman's or Duke's
- Zest from 1 lemon (about 1 teaspoon, packed)
- 1 small clove garlic, chopped
- ¼ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ⅛ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ 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
- 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.
- 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.
- 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.
- Make-Ahead Instructions: 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.
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, Edamam.com. 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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Excellent dip! I used block organic Greek feta in brine (Costco brand Kirkland). I had it with sliced tomatoes and it was amazing. Not so much with Stacy’s pita chips. I think the chips are too salty.
Too salty, grainy, not good. May be I was using the wrong feta?
Hi Anna, I’m sorry this didn’t come out well for you! Is there a chance you may not have processed the mixture enough? Did you buy a block of feta versus crumbled? Also, it could be the brand of feta you used as I’ve had different results with different brands. I find that I have good luck with the President brand.
Made this dip for an Easter Sunday brunch at church and it received rave reviews by many. Some even asked for the recipe…was happy to give the Once Upon a Chef website link because there are so many other great recipes on this site.
Prior to making, I read the comments and adjusted the recipe to eliminate any extra salt (the feta is salty enough if you buy an authentic brand) and added a tablespoon of fresh lemon juice. The lemon juice really brightened the taste.
I also started making the dip with the food processor but, as someone else pointed out, the texture was grainy. So put the dip in the high-powered blender for about 1 minute and it came out creamy and just beautiful. The perfect dip for crudité and a real change from just the typical Ranch or Blue Cheese dips. Highly recommend and will make it again. Thanks!