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.
This creamy whipped feta dip is an American riff on htipiti, the salty and tangy Greek feta spread typically served as part of a Mediterranean mezze. It’s super easy to make. You simply combine feta cheese, mayonnaise, sour cream, lemon zest, garlic, and spices in a food processor and blend until smooth. Serve the dip with sliced vegetables and toasted pita wedges, and garnish it with crushed red pepper flakes, toasted sesame seeds, and a drizzle of olive oil.
Table of Contents
“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.
- 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: Contribute to the Mediterranean flavor profile and enhance the overall taste.
- Toasted Sesame Seeds: Offer a nutty flavor and 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, providing a delightful contrast in texture and flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In food processor, combine the feta cheese, sour cream. mayonnaise, lemon zest, garlic, and spices.
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.
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.
Frequently Asked Questions
Absolutely! Greek yogurt is fine to substitute for sour cream in this recipe. It’ll still provide that creamy goodness while adding a slight tanginess to the dip.
Sure – the 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.
Yep – it may take a touch longer to blend, but an immersion blender will work.
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Creamy Whipped Feta Dip
Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.
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.
- 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.
- 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.
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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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.
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.
Thanks
Tin
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?
Thanks!
Susan
I think that’d work fine, Susan. Please lmk how it turns out – and so glad you’re enjoying the recipes!