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.

Creamy Whipped Feta Dip - Once Upon a Chef

Creamy Whipped Feta Dip

By Jenn Segal

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

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.
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.
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.

Pair with

Nutrition Information

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

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.