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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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?
Sue
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!!!
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!!