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