Whipped Feta Dip
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This whipped feta dip recipe is as easy as it is crowd-pleasing—pair it with pita or fresh veggies and watch it disappear!
This creamy 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.
“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. Full-fat Greek yogurt may be substituted.
- 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: These seasonings give the dip a Mediterranean flavor profile.
- Toasted Sesame Seeds: Lend nutty flavor and a 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 for the dip.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a food processor, combine the feta cheese, sour cream, mayonnaise, lemon zest, garlic, and spices. Blend until smooth and creamy.
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 on a parchment-lined baking sheet for easy cleanup, and bake for about 10 minutes until toasted and crisp.
Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds. You can make it up to 3 days ahead and store it in a covered container in the fridge. It will thicken when chilled, so just let it sit at room temperature for about an hour and give it a good stir before serving.
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Whipped Feta Dip
Creamy, tangy, and full of flavor, this whipped feta dip is the perfect easy appetizer for any occasion.
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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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.