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.

Person dipping bread into feta dip.

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.

“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

Dip ingredients including lemon, sour cream, and mayonnaise.
  • 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.

Dip ingredients and seasonings unmixed in a food processor.

Process until smooth.

Creamy feta dip in a food processor.

To make the toasted pita, brush the bread with olive oil on both sides and sprinkle with a pinch of salt.

Person brushing pita bread with olive oil.

Cut into wedges.

Pita bread cut into wedges.

Arrange the wedges on a parchment-lined baking sheet for easy cleanup.

Pita wedges on a lined baking sheet.

Bake for 10 minutes at 350°F.

Toasted pita wedges on a lined baking sheet.

To toast the sesame seeds for the garnish, simply place them in a small pan over medium heat and cook, stirring frequently, until golden.

Toasted sesame seeds in a skillet.

Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream in whipped feta dip?

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.

Can I make whipped feta dip ahead?

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.

Can I use an immersion blender instead of a stand blender or food processor to make whipped feta dip?

Yep – it may take a touch longer to blend, but an immersion blender will work.

Person dipping toasted pita into creamy whipped feta dip.

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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.

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

Powered by Edamam

  • 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.

See more recipes:


  • We make this recipe constantly. We add some buttermilk for a salad dressing and have this dip on standby. The pita chips are a favorite, also!

  • Can this be made with a Vitamix? If so, any recommendations?

    • Hi Brooke, I don’t have a Vitamix, but I suspect it should work. Please LMK how it turns out!

  • This recipe was so easy to make and so delicious. I did not have any dill, so I left it out. I used some of it to season a macaroni salad. I’ve been munching on the rest of it today with pita chips. I will be making this again for sure. Thanks!

  • I am going to make this for the first time. I am fortunate to have a store that sells an assortment of fetas such as Greek, Bulgaria, Domestic. Is one better then the other to use in this recipe?
    Thank you

    • Honestly, I’m not sure! I would think any of them would work nicely. 🙂

    • Hi Kathy- I think Greek is definitely the best. Dodini brand, if you can find it.

      • — Christine on July 13, 2022
      • Reply
  • This was delicious!! Creamy, savory, and full of flavor! We did a Mediterranean night and the whipped feta was best part. It really complemented all the other components in our dishes. Added some chunky pieces of feta in to it the next day. Mixed it up lightly and had some carrot sticks and pepper slices with it for lunch : ) This will be a staple in our cookbook!

  • Delicious, versatile, easy-to-make dip. Thanks for the photos. Looks like an amazing and memorable trip.

  • Went for a long walk by a river in the mountains with a new friend, snow falling and a wind that turned our thoughts to what to eat after. So glad I found this recipe and it was ready and waiting for our return. Served with veggies and toasted pita just as you said. We couldn’t stop nibbling! This is five star yumminess.

  • Have you ever tried to serve the dip warm?

    • I can’t say that I have. If you try it, I’d love to know how what you think!

  • This was yummy! I omitted lemon zest and herbs and just added a bit of fresh lemon juice, salt, and aleppo pepper. I wanted to keep it simple and can add herbs and more lemon later if I wanted. I’m obsessed with aleppo pepper and it shines in this dip!

  • I don’t have sour cream. Could I sub with cream cheese?

    • Hi Beth, I think you could get away with it.

  • Great for next dinner party. I just made it because it’s hard for me to wait for a special occasion to try many of your recipes. So, this one is just for me. Really liked it. I love that you have so many options for so many different occasions in your blog. I’ll keep learning with you, and cooking and enjoying with friends and family.

  • SO GOOD! I wanted to eat it with a spoon! (Did half the recipe which was just right for 2 of us.) I think it would also be really good with a mild white fish, chicken or lamb – a different alternative to tzatziki sauce. Thanks for another great recipe!

  • This dip was fabulous. I crumbled the feta and mixed everything with a fork because I wanted the chunky texture and it was out of this world! Thank you for sharing! We’ve added it to our family’s potluck roster.

  • OH WOW I can’t believe it took me this long to find this recipe!!! This stuff is amazing, I couldn’t stop eating eat. I made it to serve with some gyro meatballs I made and it was perfect. I know this is going to be a frequently used recipe, it is so easy and flavorful. I don’t think it will last 3 days in the refrigerator so no use making this ahead of time – I’ll eat it all long before that = )

  • This is seriously the most delicious dip! Took to our friend’s house for a barbecue and everyone loved it! So creamy with a hint of lemon and garlic and just enough heat from the crushed red pepper.
    Easy to make and I knew it would be great because literally every recipe I have made from your collection has been a winner! My husband pitched in by toasting the pita chips and we also added fresh veggies to the tray. Stellar! Thanks Jen!

  • This is absolutely amazing and a huge hit with everyone. My printer is running in overtime for all the recipes printed for friends. I love this recipe. Also just received your book and have to order another for my sister. Thank you for all your recipes each and every one are delicious

    • So glad you like the dip and thanks for your support with the cookbook! xoxo

  • This is AMAZING. Every time I make this I increase the amount and still it seems I haven’t made enough!! Everyone asks for the recipe. It’s a keeper for sure!

    • — Jennifer Weaver
    • Reply
  • Gorgeous recipe… just made this for late afternoon family snack and is beautiful with crudités or breadsticks/grassini. Thank you, will now check out your other recipes! – Sara, UK

    • — Sara Garrison Williams
    • Reply
  • How long does this recipe keep for? Looking for a dip that would last 3-5 days. Thank you!

    • Hi Elle, this will last in the fridge for about 3 days. Hope you enjoy if you make it!

  • I made this recipe today and loved the flavor. It was delicious!

    Unfortunately, it began as a solid, but after processing, it became a liquid – the consistency of slightly thick milk, but not as thick as a milk shake. Has this happened to anyone else? Any idea what I did wrong? I used an 8 ounce block of feta, checked my measurements for sour cream and mayo, etc. I would love for it to work, since I really like the flavor, but don’t want to waste more ingredients.

    • Hi Pam, sorry you had a problem with this. While this shouldn’t be very thick, it definitely should be thicker (similar to hummus) than what you described. Did you substitute any ingredients with low-fat or fat-free versions?

      • Hi Jenn,

        Thanks so much for your help!

        I think my problem was that I used a creamier (vs drier) feta. I had purchased a double pack of this type of feta at a big box store, so I tried the recipe again, but this time I wrapped my feta in a clean dish towel and squeezed out the extra liquid. It worked perfectly. The dip was still delicious and the consistency was perfect!

        Thank you!

        • So glad you figured out what was causing the problem! 🙂

    • My batch was really salty, I added cream cheese and lemon juice till it calmed down. I’d leave out the salt next time.

      • I thought the flavor was good but I thought it was gritty. I love feta but I think it would be better if stirring it feta crumbles at the very end.

  • DELICIOUS. If you don’t like a bold flavors, this may not be for you. However, for myself, my husband, and our guests, this strong lemony cheese dip was FANTASTIC. Long after dinner people kept going back for more of it.

    • Hi, I bought all the ingredients to make this and just realized you specifically noted an 8oz BLOCK of feta…I bought a tub of crumbled feta….shouldn’t make a big difference right?
      Thank you!

      • Hi Evelyn, It won’t make a bit of difference. Hope you enjoy it!

  • Excellent! Made it for guests last night and it was a big hit! Great flavors!

  • People at the party raved about it. I added 1 cup of greek yogurt. Interesting flavors with lemon and garlic.

  • Best quality is helmanns or dukes? No, best quality is home made mayo, made from avocado oil and pasture raised eggs. The two mayo’s you think are the best are full of GMO soy or GMO canola oil and cheap unhealthy eggs, plus a bunch of terrible thickeners and preservatives. Read the label. I rate the recipe 5 stars only after making it with healthy, clean ingredients <3 Please, do not buy the toxic mayo at the store.

    • — Grace Gniazdowska
    • Reply
    • If you make your own mayo, how long does it last in the frig?

      • There are healthier versions. Sir Kensington avocado mayo, primal & Chosen Food. I prefer Sir Kensington & Chosen the best.

    • Seriously?? Just make the recipe and don’t criticize.

    • Erm, while I agree with you, this is not your pulpit…

      • — Sara Garrison Williams
      • Reply
  • This was delicious! I loved the lemon flavor. It just rounded out the saltiness from the feta. My whole family devoured this. I can’t wait to serve it to company or bring it to the next party I go!

    • — Pat from Staten Island
    • Reply
    • My very picky 5 year old loved this…it was delicious!

  • Another winner! I made this for a birthday party and served it with a bright assortment of veggies- trim-color peppers, sugar snap peas, carrots, celery and cherry tomatoes. It was delicious! And I’m not a big “dip” person! Everyone else enjoyed it too. It is so wonderful to be able to jump on your blog Jennifer to find a recipe, knowing it’ll be delicious and foolproof. Thanks for sharing your talents with us! I can think of no better way to show my gratitude than gifting your book to others – recently my daughter was the lucky recipient of your book for her birthday! Looking forward to many more delish recipes! 🙂

    • ❤️

      • So amazing!! Good thing we ran out of our toasted pita or we would have eaten the entire bowl.

  • I made this dip as directed, and it turned out perfectly! The lemon really made it pop, and it was the perfect unique thing for a dip potluck.

  • I make this all summer long!!

  • This is one of my favorite dips! It is whipped to airy perfection and so easy to use the leftovers on sandwiches, gyros, and more! Be careful on the salt…naan is perfect because its not salty. We also love Joseph’s lavish for an even thinner (non salty) chip feel.

  • Hello!! I made this for my family today ….this is such a delicious dip!!! Very impressed. Will make again ….and again …. Thank you Jen.

  • I made this to bring to a Super Bowl party, and it turned out really well! Searched for recipes that included feta, since I had that on hand 🙂 Rave reviews from all who had some! Only change I made was to increase the lemon zest (almost doubled it) since we have a lemon tree and love everything lemon! My personal preference is for less garlic – I’m not a fan of raw – so might choose a smaller clove next time.

  • I’ve made this a second time yesterday and we are not crazy about it. The first time I made it with Greek yogurt and it turned out soupy. This time I followed the instructions and though we like every component by itself, we don’t like the way these flavors combine. Also, we felt the lemon to be overpowering (but we usually LOVE lemon). Since taste is subjective, I am glad I gave it a try. Every other recipe of Jenn’s that I’ve tried (and I made a lot of them) we absolutely loved!

  • Such a great appetizer! I usually make it a little lighter by using Hellman’s Low Fat mayo, and a lite feta cheese. The dip is gone in no time.

  • I made this for a Thanksgiving appetizer and everyone loved it– it disappeared quickly. I forgot the garlic and it was still great. Delicious with pita chips and crudités.

  • I made this dip for my book club in August. It was crazy easy and delicious. It was perfect for a warm summer evening. I received many compliments on the dish and requests for the recipe. To me this is the highest form of flattery, when someone asks for a recipe!! Jenn your recipes ALWAYS are a hit. I trust all the recipes you post because every single time I try one, its amazing to me, my family and friends. Thanks for making me look good!!!

  • Like another reviewer, I found the lemon taste really overpowering. My husband, who is not really a lemon person, disagreed and loved it. I’ll keep this recipe but try it with less lemon zest next time.

  • Fabulous recipe. Because my family loves lemon – I added a few extra drops of pure lemon extract and it was so tasty – especially on a hot day. We served it on fresh olive baguette.

    • Reply
  • Terrific recipe….easy, fresh tasting and very delicious! Just made it for company and, as with all of your recipes, it was a hit.
    Thanks very much! I love cooking again!

  • Used fresh herbs instead of dried because I had them.

  • I’m looking for a make ahead appetizer. Can the pita bread be done ahead of time, also? I’m looking to make them in the morning, but not serve until 5:30 pm.

    • Sure, Linda, that should be fine. After they are completely cooled, store them in an airtight container until you are ready to serve them. Enjoy!

  • I could eat this with a spoon. And I have! I have made this a few times and they’ve all been great. The last time I made it, I think I maybe put too much mayo in or something because it was a bit liquidy at first. Still delicious. I also don’t care for dill so I just leave it out. Still delicious.

  • SO good, tried it the next night on a baked potato, also a winner.

    • There is a little bit left here (I held some back from the party we attended!), and I’m excited about this idea for a baked potato topping! Thank you, Carol!

  • Several of your reviewers suggested serving this amazing dip with homemade pita chips. It must be easy to make, but I’ll ask for your advice on how to make the chips/crackers anyway. Thanks! And btw, SO glad I ordered your book. Congratulations!

    • Thanks so much for purchasing the cookbook! 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. Enjoy!

  • Hi Jen
    Made this yesterday exactly as written and, as I have come to expect cooking your recipes, it was outstanding. You mention that it keeps for 3 days. My question is, would it not hold at least until the best before date of the mayo, sour cream, or feta? I am thrilled to have discovered your site. My biggest challenge is selecting which recipe to try next

    Pam Labelle

    • HI Pam, glad to hear you like the dip! While I think this could go a bit longer than 3 days, I wouldn’t suggest keeping it until you hit the “best by” dates for each of those products.

      • Hi Jenn. Looking forward to bringing this to a potluck. With regards to the feta, would you recommend feta made from goat’s milk or cow’s milk? Would it matter?


        • Hi Sue, It really doesn’t matter. Hope everyone enjoys! 🙂

  • Great dip which allows countless modifications of spices and herbs! I served it with roasted sweet potato wedges and added some fresh bear’s garlic on top.

  • Omg, I love this feta dip. I made this over the weekend for my boyfriend and I. I used Prime Kitchen Mayo which is so much healthier because there are no additives and it uses avocado oil, instead of the sour cream I used Greek yogurt. So amazing and super easy to whip up for an appetizer and some wine! Will definetly be making again! Thank you so much!!!

    • — Jennifer Thomas
    • Reply
  • I made this to bring to a wine tasting and it was a hit! Everyone loved the combination of flavors and we served it with crudites (carrots, radishes, yellow and red peppers and cucumber) along with home made pita bread wedges. Be sure to put the swirl of olive oil, the toasted sesame seeds and the red pepper on top before serving. This will definitely be made again. It’s easy and delicious !

  • This is my “go to” appetizer for potluck parties or easy entertaining at home. Delicious and pretty healthy. Everyone loves it and asks for the recipe. Very easy to make.

  • Made this for the Super Bowl and everyone kept saying how awesome it was. Had to make more pita bread. Best part is, no one even knew how easy this was to make. When I first whipped it up, I forgot the lemon zest and remembered someone mentioned they didn’t like it so it had to be an ingredient. I added it and felt it really kicked the flavors up yet another notch.

  • My husband tried this and exclaimed “This is REALLY GOOD!” he gives cooking compliments only when truly warranted, so this is a keeper. I thought it was great too. I’ll add that I used low fat sour cream since I had it on hand. It was still fantastic. Thank you so much for sharing this delicious recipe!!

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