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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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!
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
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.