Whipped Feta Dip
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If you’re looking for an easy appetizer that feels a little more special, this whipped feta dip is the one. It’s creamy, full of flavor, and always a hit—perfect for parties but just as great for everyday snacking.
This silky 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.
“This is our go-to appetizer. Sometimes I top it with pine nuts or crushed pistachios. Leftovers are a great spread for sandwiches!”
What You’ll Need To Make Creamy Whipped Feta Dip
- Feta cheese: The salty, tangy base of the dip. Be sure to use a block of feta, not the pre-crumbled kind, which often has ingredients to prevent caking. A block of feta will give the dip a much creamier texture.
- Sour cream & Mayonnaise: Adds smooth creaminess and helps mellow out the sharpness of the feta. Full-fat Greek yogurt works as a substitute for the sour cream. Use good quality mayo such as Hellmann’s or Duke’s.
- Sour Cream & Mayonnaise: Adds smooth creaminess and helps mellow the sharpness of the feta. Full-fat Greek yogurt can be used in place of the sour cream. For the best flavor, use good-quality mayo like Hellmann’s or Duke’s.
- Seasoning Mix (Lemon Zest, Garlic, Dill, Oregano, Thyme, Salt, Black Pepper, Crushed Red Pepper Flakes): This combination adds bold Mediterranean flavor, a touch of heat, and a fresh citrusy lift.
- Toasted Sesame Seeds: Sprinkled on top for a nutty crunch.
- Extra Virgin Olive Oil: A drizzle over the top adds a hint of richness and ties all the flavors together.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Blend the dip. In the bowl of a food processor, combine the feta, sour cream, mayo, lemon zest, garlic, and spices. Blend until smooth and creamy.
Step 2: Prep the pita. Brush both sides of the pita with olive oil and sprinkle lightly with salt. The salt enhances the flavor of the pita and balances the tanginess of the dip.
Step 3: Toast the pita. Cut into wedges, place on a parchment-lined baking sheet, and bake at 400°F for about 10 minutes, until crisp.
Pro Tip: If you’d prefer these crispy, flip the wedges halfway through baking and let them cool completely on the baking sheet before serving.
Step 4: Serve or store. Spoon the dip into a bowl, top with a drizzle of olive oil, and garnish with crushed red pepper flakes and toasted sesame seeds, if using. Make up to 3 days ahead and store in the fridge—just bring to room temperature and stir before serving.
Topping & Pairing Ideas for Whipped Feta
This creamy dip is great with nothing more than warm pita or fresh veggies, but it also makes the perfect base for all kinds of toppings. Whether you’re serving it as an appetizer or turning it into a light meal, here are some delicious ways to mix it up:
- Fresh herbs like dill, mint, or parsley – sprinkled on top right before serving
- Roasted cherry tomatoes – their jammy sweetness plays off the tangy feta
- Lemony roasted broccoli
- Olives or olive tapenade – briny toppings are a natural match
- Souvlaki – a nice alternative to tzatziki
- Tabbouleh or Bulgur salad – a layer of creamy feta under the salads creates a delicious mix of textures
- Thinly sliced cucumbers or radishes – for something fresh and crisp
- Drizzle of hot honey – for a sweet kick
More Recipes For Feta Lovers
Whipped Feta Dip
This whipped feta dip recipe is as easy as it is crowd-pleasing—pair it with pita wedges or fresh veggies and watch it disappear!
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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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.
Good recipe but I am not a mayo lover and I distinctly tasted it when thoroughly mixed. I had to add cream cheese to try and get rid of the Mayo taste. I also added a little lemon juice and a drop of honey! That helped it. I will make again with these modifications. Thank you for the recipe
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.
fantastic! i love it as a dip or as a topping for gyros or chicken shawarma recipes!
Has anyone used Greek yogurt instead of the sour cream and mayonnaise to add some protein to it?
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!
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.
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!
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!
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!
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!
great dip, probably wont add the salt again because the feta I used was already salted.
This was so good! Will make again and again 🙂
How long would you suggest it lasts?
Glad you like it! It will last in the fridge for about 3 days.