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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This is such an awesome dip! I wowed everyone at my dinner party with this. And I love it, too!
Hi Jenn. I have some roasted garlic on hand. Can I use that instead of the fresh chopped garlic?
Sure!
Pretty good but I found the lemon to be overpowering 😔 if I make it again, it will be reduced to 1/2 tsp.
I made this at a family dinner. I served it with tri-color pepper strips, apple slices & taco chips. Everyone loved it. My favorite was the apple slices. My grandson drizzled it over his turkey and commented about how delicious it was. It was a hit.
I have made this feta dip, along with 2 other recipes (with no added salt) from other sites, and the common complaint is the saltiness. I’ve decided that’s just the nature of feta dip. You can get used to it! I’ve found other ways to use this dip: as a sandwich spread, on mashed potatoes, stirred into green beans or broccoli, or pasta with bacon, tomatoes, onions, etc., as a salad dressing, use on low-salt crackers. I wonder how it would be as a dip for the Zucchini Fritters on this site.
Easy and delicious!
Took this to a party yesterday and it was a huge hit. I substituted Greek yogurt for the sour cream and pistachios for the toasted sesame seeds. It is such an easy recipe; I can’t believe I’ve never made it before. The Mr. wants this in the football snacks lineup – high praise indeed!
So easy to make and full of flavor. The saltiness of the feta is really enough salt so I would suggest either not adding salt or be sure it’s truly a pinch if you do. Delicious served with good crackers for dipping!
I made this exactly as stated in the recipe and it is lovely and popular with anyone I shared it with.
Always popular when I bring to cookouts. I like substituting the herbs in the recipe with an equal amount of Za’atar.