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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I just made this dip for the first time and my husband and I agree that it makes any vegetable taste delicious. I will make this again, for certain. Thanks for the recipe!!
Outstanding! I also served with roasted red peppers and it was a delicious combination – the sweetness of the peppers with the savoriness of the dip,
That sounds awesome!
Another EASY and DELICIOUS recipe by Jenn. This is going on the “make again” list for sure!! I’m glad I toasted the pita bread and didn’t use store bought in the bag. Next time I’ll serve with cukes and peppers too. Love that it can be made ahead of time.
Made this today for a wedding shower! Everyone loved it. Super easy to put together with the help with a food processor. Adding it to my entertaining recipe list, easy to put together and can be made ahead of time. Thanks for another great recipe.
Delicious. I used plain Greek yogurt to replace Mayo and Sour cream. I used crumbled feta because that is what I had on hand and simply stirred the ingredients together by hand using no blender.
Mine also came out gritty. I used 1/2 a block of a 16oz Feta. Wish I halved the recipe, but it sounded like the recipe I was looking for. I processed it so much to get the grit out that the oregano/thyme/dill aren’t even noticeable. Still end up w/grit. I feel like this needs lemon juice. Also think only Feta, SC, and Mayo need to be processed together, and hand mix the other spices in to get a more rustic look perhaps even transforming the flavor. The flavor is kinda lost in the processing. Wish this recipe was ‘the one’, but sadly it’s not.
I am at the airport in Munich returning home from Greece. I had this in Syros 4 nights ago. It was the MOST DELICIOUS THING EVER. I didn’t even eat my entree; just this and garlic naan. Already planned on making this since it was so delicious. But pleasantly surprised to see it here!
The Greeks gave me a different recipe and it’s oh so good…
But will try yours as well!!
I arrive home tonight. I’m making it tomorrow. THAT’S how good feta mousse is!!
Served this for Easter brunch yesterday. Very impressive and delicious. It was served with warm Naan bread and pita chips. I will be making this again and again. Thanks
Super easy and delicious dip, wow! I did make a few modifications: used 1/3 c each of mayo and sour cream, I mellowed the minced garlic in a little bit of fresh lemon juice, and used Aleppo pepper in place of red pepper flakes. It whipped up easily with my immersion blender. It was pretty thin when freshly whipped but firmed up nicely in the fridge. I made it a day ahead of serving it; two parties, two batches, total raves! Thank you for this great recipe!
Easy and delicious! I doubled the recipe (which was unnecessary as it turns out) and used slightly less than the called-for mayo, and used lower fat as it’s what I had on hand. It was a huge success. This will be a go-to for parties. It was great with pretzel thins.