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.
“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 food processor, combine the feta cheese, sour cream. mayonnaise, lemon zest, garlic, and spices.
Process until smooth.
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 the wedges on a parchment-lined baking sheet for easy cleanup.
Bake for 10 minutes at 350°F.
To toast the sesame seeds for the garnish, simply place them in a small pan over medium heat and cook, stirring frequently, until golden.
Serve the dip drizzled with olive oil and sprinkled with crushed red pepper flakes and toasted sesame seeds.
Make-Ahead Instructions
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.
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Whipped Feta Dip
This whipped feta dip recipe is as easy as it is crowd-pleasing—pair it with pita 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.
- 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
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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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It was delicious. Only suggestion I have is maybe add 1/4-1/2tsp lemon juice. It was really good
Can this be made dairy free? Sub df sour cream, df feta….?
Hi Michelle, Sure, if you can find those products, it should work. Please keep in mind that I haven’t tried it with dairy-free options, so not sure if it will impact the taste/texture. I’d love to hear how it turns out if you try it!
Happy to report back. Ok I used
1’8oz. Df feta
1- 8z df cream cheese
1/2c df sour cream
3- cloves garlic
1/4tsp dried oregano
1/4tsp dried thyme
1/4tsp basil
Whipped it all together in the food processor. So freaking good!!
This is so delicious!! I was trying to find a copycat recipe for the whipped feta served at Aba in Chicago…. This is the closest I can find! I personally prefer the thicker texture like they serve at Aba, so next time I may try decreasing the amount of sour cream + mayo added, but aside from that, the flavor is on point!
Really great , easy dip! Added some lemon juice because I wanted a bit more lemon flavor. Dish is plenty salty from the feta so no need to add more. I loved the idea of the Aleppo pepper and, since I had some, sprinkled it on top. Enough additional flavor without all the heat – and I wanted a red color because it was for a Christmas veggie tray (wreath shape with beans, green peppers, broccoli….white cauliflower and some red cherry tomatoes) Soooooo much better than boring ranch dip!
I’ve made this many times now—it’s my go-to potluck dish!—and it’s alwayssss a hit. I could eat it with a spoon. The only thing I do differently is sub the sour cream for greek yogurt but it turns out perfectly every time!
Hi Jenn,
I just made this in the food processor to hold for Christmas and the consistency looks very smooth but when i taste it there’s a bit of graininess in mine? I processed for a few minutes and I followed the recipe exactly except I had fresh dill on hand so I used fresh instead of dry. Could that be the cause? The flavor is great just thrown off by that grainy texture. Thanks! (FYI several of your recipes will be featured on the table this Christmas–love them!)
Katie
Hi Katie, sorry that you found this to have a bit of a grainy texture. I haven’t heard that before. Is there a chance you may not have processed the mixture enough? Did you buy a block of feta versus crumbled? It also occurred to me that it could be the brand of feta you used as I’ve had different results with different brands. I find that I have good luck with the President brand.
Hi Jenn, I bought a block of feta and I processed for a while. Should I try crumbled next time? I usually buy president crumbled too but bought a block (and it was a different brand) for this recipe. It might just be the brand of feta as you said. Either way I’m eating it– the flavor is great! Thanks for all the wonderful recipes.
No, I’d stick with the block. And because you stuck to the recipe with the exception of the fresh dill (which wouldn’t have made a difference), the only thing I can think of is the brand of feta you used. I find that based on the brand you buy, the taste and texture can vary a decent amount. Glad you’re enjoying it nevertheless!
May also depend on the origin of the Feta cheese. Greek feta tends to be dryer than French or Bulgarian feta. French is the creamiest.
I just tried for the first time and had the same grittiness issue. I used feta block – brand Odyssey. The market i purchased from had Boars Head and Odyssey. I guess it was the luck of the draw. The flavor was great. I’ll definitely try again using different feta.
do you think you could use goat cheese instead of feta
Sure – I’d love to hear how it turns out if you try it!
This was a disaster for me. I followed the recipe exactly and it came out the consistency of thick salad dressing instead of like hummus. It was too runny to dip crackers so I used cut up veggies, but it wasn’t great.
Just made it and mine is very, very runny, too. Followed recipe exactly, except doubled spiced bc seemed way too bland. Putting in fridge now to see if it helps.
Would veganaise work instead of regular mayonnaise?
I’ve never used veganaise, but if you’ve used it in place of mayo in other things and have liked it, I think it should work. 🙂
This was fantastic! In fact my 24 year old son asked if we could just keep this as a standard in the fridge and yes, we are. Our second batch in four days.
The only things I did differently is I used Greek yogurt instead of sour cream and in addition to the dried herbs, I added about 2 teaspoons each of fresh oregano and thyme from our garden.
My husband makes salmon croquettes with fresh salmon and sautéed bell pepper and the two together are sublime.
Do you think I could leave out the mayonnaise?
Hi Kelly, So glad this was a hit! I wouldn’t just omit the mayo, but you could replace it with something; I think cream cheese or cottage cheese would be your best bet.