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With just three simple ingredients, this 5-minute whipped feta recipe is a creamy spread that you’re going to want on everything. With just a bit of Greek yogurt, it has the perfect amount of tang to compliment the rich feta. Enjoy whipped feta as a dip with veggies and chips or a spread on your favorite sandwich.
save this recipe!Making this game-changing spread is so easy, and it’s truly a show-stopper. It can also be enjoyed as a dip or as the base for marinated chickpeas, crispy roasted potatoes, and so much more.
The whipped feta brings rich smoothness, while the whipped yogurt brings its distinctively delicious tangy flavor. The result? A cheese spread that goes well on virtually everything.
Reader rating
“I made this recipe today. It was great. I didn’t initially let everything warm up to room temperature and so then had to step back a little and let is warm up some so that it would whip up nicely. I also added za’tar to it as a spice addition since we are a household that eats a lot of Arabic food and it was a nice addition.” —Rita
You don’t need much
Check your fridge — feta? Greek yogurt? Now check your cabinet — olive oil? If it’s a triple-check, you have everything you need to make this feta spread.
- Feta Cheese: Start with your favorite feta cheese. I recommend using a block of feta versus crumbled, which often has starch in it to prevent clumping and can give it a weird flavor.
- Greek Yogurt: Next, you’ll need plain Greek yogurt. This is the magic ingredient that turns the feta into a cheesy spread! Sometimes, this dip is made with cream cheese, but Greek yogurt provides a better texture and some added protein.
- Olive Oil: Use extra virgin olive oil to tie everything together. If you don’t have olive oil, just use whatever cooking oil you do have!
- Optional Add-Ins: For additional flavor, add some garlic and dried or fresh dill or fresh mint.
No Greek yogurt?
If preferred, you can substitute the Greek yogurt for an equal amount of cream cheese, ricotta, or sour cream.
Let’s make it!
Few things are easier than this recipe. The key to an ultra-creamy spread is to let everything come to room temperature first.
- Prep the ingredients: Allow the yogurt and feta to come to room temperature—this will help them whip up ultra-smooth!
- Whip everything together: Blend the feta, yogurt, and oil in a food processor until smooth and fluffy, pushing the mixture back into the blades with a rubber spatula as needed. It should take 1-2 minutes.
- Add the flavorings: Stir in any add-ins desired and serve with a drizzle of olive oil or garnish of parsley.
topping it
You can spread whipped feta on a serving platter and spoon just about anything over it, from tomatoes to pine nuts to potatoes to honey. One of my favorite combinations is pistachios, red pepper flakes, and hot honey drizzled on top.
serving ideas
Enjoy this feta dip recipe like any similar dip or spread. You can use it for dipping cut veggies or pita chips, or you can use it like hummus on wraps or fluffy bread!
- Ultimate Vegetarian Cheeseboard: This can be made with plain feta, but why not try it with whipped feta?!
- Naan Bread: To add another element to your cheeseboard, you can include a few pieces of naan bread or pita bread.
- Beet Carpaccio: For a dinner party, I love to serve this beet carpaccio on top of whipped feta. The contrast of flavors and colors is magical and more exciting than just marinated tomatoes on top.
- On Chickpea Toast in place of the whipped goat cheese!
Creamy Whipped Feta Dip (5 Minutes)
Ingredients
- 8 oz feta cheese, 226 g
- ¾ cup plain Greek yogurt
- 1 Tbsp extra virgin olive oil, 15 mL
- Optional Add-Ins: garlic, fresh or dried herbs
Instructions
- Prep: Allow yogurt and feta to come to room temperature – this will help it to whip up ultra-smooth!
- Whip: Blitz feta, yogurt, and oil in a food processor until smooth and fluffy, about 1 to 2 minutes, pushing mixture back into blades with a rubber spatula as needed. Stir in any add-ins desired and serve.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
OH MY! Yum.
I made this recipe today. It was great. I didn’t initially let everything warm up to room temperature and so then had to step back a little and let is warm up some so that it would whip up nicely. I also added zha’tar to it as a spice addition since we are a household that eats a lot of Arabic food and it was a nice addition. We also ate it with the other lifeeatlearn recipe for marinated chickpeas and put that on top.
I’m so happy to hear it, was a hit, Rita! Enjoy!!