Creamy Whipped Feta Dip

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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 1½ cups
Total Time: 15 Minutes


  • 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


  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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  • This was fantastic! In fact my 24 year old son asked if we could just keep this as a standard in the fridge and yes, we are. Our second batch in four days.

    The only things I did differently is I used Greek yogurt instead of sour cream and in addition to the dried herbs, I added about 2 teaspoons each of fresh oregano and thyme from our garden.

    My husband makes salmon croquettes with fresh salmon and sautéed bell pepper and the two together are sublime.

    Do you think I could leave out the mayonnaise?

    • — Kelly Collins Cunningham on August 24, 2022
    • Reply
    • Hi Kelly, So glad this was a hit! I wouldn’t just omit the mayo, but you could replace it with something; I think cream cheese or cottage cheese would be your best bet.

      • — Jenn on August 25, 2022
      • Reply
  • This dip is outstanding. Apart from the pita chips, I often serve it in the summer with cold, cooked fingerling potatoes, split in half lengthways. It’s a delicious combination and with black Kalamata olives on the side, it looks fabulous too.

    • — Anita Amos on August 13, 2022
    • Reply
  • OH. MY. GOODNESS. This is THE best dip.
    I didn’t allow enough time for it to thicken, but that didn’t stop anyone from enjoying it. My 13 y/o granddaughter used a “drip” plate.
    I can also see using it as a salad dressing. It’s even better the next day.
    Truly a keeper.

    • — Marilyn on June 25, 2022
    • Reply
  • fantastic! i love it as a dip or as a topping for gyros or chicken shawarma recipes!

    • — Jen on June 11, 2022
    • Reply
  • Has anyone used Greek yogurt instead of the sour cream and mayonnaise to add some protein to it?

    • — Heidi on April 30, 2022
    • Reply
    • Hi Heidi, you can definitely replace the sour cream with Greek yogurt. I’d recommend sticking with the mayo for the smoothest taste as using all Greek yogurt will make the dip a lot tangier. If you’d like, you could use 3/4 cup Greek yogurt and 1/4 cup mayo. Please LMK how it turns out if you try it with that combo!

      • — Jenn on May 2, 2022
      • Reply
      • I have made this twice and it was a huge hit both times. The first time I served with toasted pita bread and hummus and olives. It
        Made a beautiful mini mezza platter.
        This will be one of my regulars from here on out.

        • — Carolyn Hunter on August 8, 2022
        • Reply
  • It is soooo delicious! I made it today to be served tomorrow, and I pray there will some left to serve my guests. I’m never disappointed with any of your recipes. Thank you!

    • — Nicki on April 11, 2022
    • Reply
  • I struggle to find appetizer ideas so was happy to find this when I had a gathering to bring something to. Even if its my first time making one of Jennifer’s recipes before, I KNOW it will always turn out well, and this is no exception! It is so easy to make and yet full of flavour- it was a winner! Like some other comments, my feta was salty enough as is so I didn’t need to add the salt that’s in the ingredients list. I also added about a teaspoon of lemon juice for extra zest. I’ll definitely be making this again!

    • — Tanisha on March 27, 2022
    • Reply
  • This dip is fantastic and so easy to make! I used it on a charcuterie board and then stuffed grilled mini peppers with it. Great recipe!

    • — Jamie on December 27, 2021
    • Reply
  • This dip was absolutely fantastic. I made it a second time and added roasted red peppers & it was the most amazing thing ever! My family could not decide which version they liked better – so I’ll just continue making both! Thank you!

    • — Alicia on December 9, 2021
    • Reply
  • great dip, probably wont add the salt again because the feta I used was already salted.

    • — mel on November 6, 2021
    • Reply
  • This was so good! Will make again and again 🙂
    How long would you suggest it lasts?

    • — Ali on October 15, 2021
    • Reply
    • Glad you like it! It will last in the fridge for about 3 days.

      • — Jenn on October 15, 2021
      • Reply
  • Going to make tonight. Thoughts on fresh herbs vs dried ?

    • — Tina on September 6, 2021
    • Reply
    • Hi Tina, You could honestly do either – whatever you have on hand is fine. Enjoy!

      • — Jenn on September 6, 2021
      • Reply
  • Loved the taste! I plan to also use as salad dressing, it’s that good.

    • — Lulu on August 21, 2021
    • Reply
  • I am a sucker for all things feta, and this dip did not disappoint! A perfect appetizer on a warm evening. My only suggestion would be to taste the dip before adding the salt. Mine did not need any as my feta was very salty on it’s own. Served with pita chips – my guests were scraping the bottom of the bowl to get every last bit of this dip!

    • — Terri F on August 4, 2021
    • Reply
  • Hi Jenn – I made this feta dip as a starter for a lamb chop dinner – it is FANTASTIC!! Thank you for another excellent recipe! Flavors are great and the make ahead option was such a help. Lee Mc

    • — Lee Mc on July 30, 2021
    • Reply
  • BURSTING WITH FLAVOR! My 72-year old “pinkies up” aunt wiped the bowl clean with her fingers after finishing the pita wedges. Wow! Intense lemon burst! One of the most flavorful and universally loved dips for people of all ages. I made it as specified. For the best flavor, use REAL feta — the kind that comes in salt brine (available at Whole Foods too). This dip is equally outstanding with toasted pita wedges and with crudités. Thank you Jenn for another amazing recipe that brings together friends and family!

    • — S from DC on July 1, 2021
    • Reply
  • Easy pleasy lemon squeezy. Made it tonight unadulterated and so nice on a warm night. Keto friendly dip but drizzled over a cold salmon salad. Another winner.

    • — Ken in Kent UK on June 14, 2021
    • Reply
  • Just made this for tomorrow to serve as an appetizer with veggies and naan chips. It’s absolutely awesome! I only had 5% sour cream and it worked just fine. I left the salt out until I mixed it all up as the feta I used was in brine which is salty in and of itself. Glad I waited as it doesn’t need any added salt. Before using the feta I drained it on paper towels until quite dry then crumbled with a fork. I used my ancient food processor to whirl it all up and it has quite a few small lumps which I really like. Love, absolutely love, the hint of lemon – it gives the dip a ‘brightness’.

    I made ‘chips’ from some too-long-in-the-freezer naan bread that I split open, brushed with olive oil mixed with Caesar seasoning, and baked in the oven until crisp. Will serve the feta dip with the ‘chips’ and raw veggies and expect all will be devoured tomorrow!

    Thank you for another awesome recipe Jenn.

    • — Susan P. West Kelowna, BC Canada June 11 2021 on June 11, 2021
    • Reply
  • Very flavourful

    • — Karen on June 4, 2021
    • Reply
  • Absolutely loved! I served mine in a shallow dish and top with honey!!! Incredible

    • — Julie on March 16, 2021
    • Reply
  • Totally delicious! I made it as-is except I added a bit of lemon juice and less zest, plus did nonfat Greek yogurt instead of the mayonnaise for a bit less fat. It was so tasty with crudités and pita. I might try it with fresh dill next time (I think mine was old and didn’t add much taste). An immersion blender got it nice and lightly whipped, with less cleanup than a food processor or blender. Thank you for a great recipe.

    • — Holly PDX on February 7, 2021
    • Reply

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