Creamy Whipped Feta Dip

This creamy whipped feta dip blends feta cheese, Greek yogurt, olive oil and lemon into a tangy, scoopable dip that comes together in about 10 minutes. Serve it simply with fresh herbs and pita, or add hot honey and pistachios when you want to dress it up.

I first made this simple dip to go alongside grilled lemon chicken, and now it's in constant rotation with roasted carrots, grilled steak, or just a bowl of crackers on the counter. Most nights I keep it simple with herbs and a drizzle of olive oil, though a spoonful of hot honey and chopped pistachios turns it into more of a party version.

Why I Keep Making This Whipped Feta

• Thick enough to scoop. Greek yogurt gives it more body than the olive-oil-heavy versions that turn out closer to a dressing. Great with warm homemade pita bread or crackers!
• Ready in about 10 minutes, with no cooking. No cooking, and it comes together faster than most appetizers you'd put out.
• Goes savory or sweet. Finish it with herbs and olive oil, or go sweet with hot honey and pistachios.
• Works as both a dip and a sauce. Goes with grilled meats, a platter of roasted vegetables (I love it with lemon asparagus or roasted Brussels sprouts, or just a bowl of crackers.

Key Ingredients

The ingredients here are simple. A few things worth calling out (see full list of ingredients and amounts in the recipe card below):

• Feta. Use a block packed in brine if possible, not the pre-crumbled kind. It blends more smoothly than pre-crumbled feta, which tends to be drier.
• Greek yogurt. This gives the feta enough moisture to blend while keeping the finished dip creamy and substantial.
• Lemon juice and zest. Using both the juice and zest gives the dip a fresh lemon flavor without adding too much liquid.

How to Make Creamy Whipped Feta Dip

Step 1: Blend everything together
Add the feta, Greek yogurt, olive oil, lemon juice, lemon zest, and black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed (feta doesn't always break down completely on the first pass).

Step 2: Taste and adjust
Taste the dip and adjust from here. Taste and add more lemon juice or black pepper if needed. If you want a slightly softer texture, blend in additional olive oil one teaspoon at a time.

Step 3: Finish and serve.
Spoon the dip into a shallow bowl and add your toppings (if any). Serve it right away, or refrigerate it for about 30 minutes if you prefer a firmer consistency.

Texture Tips

Getting the texture and consistency just right with feta dip is a bit of an artform. Below are a few tips to help ensure your feta dip turns out perfectly.

• Chill to firm. If the dip seems a little loose after blending, refrigerate it for 30 to 60 minutes before adding anything else. It will firm up as it chills.
• Thicken. If it is still thinner than you want after chilling, blend in a little more feta.
• Thin. If it becomes too firm in the refrigerator, stir in olive oil one teaspoon at a time until it reaches the consistency you like.
• Silky smooth version. Strain it if you want it silky-smooth. Feta doesn't always break down completely in the processor. I don't mind the extra texture and usually leave it as is, but straining the blended dip removes the small chunky bits if that's not your thing.
• Serve it slightly chilled or at room temperature. Both work; chilled holds its shape a little better, and room temperature is softer and easier to spread.

Variations and Substitutions

Don't get me wrong - I love this dip exactly as is and often serve it this way. However, the beauty of feta and yogurt is that they go with almost any flavor you can dream of pairing them with. Here are my two favorite ways to zhuzh this dip up when I want to make it fancy.

• Keep it savory. Finish with a drizzle of olive oil and fresh herbs, or blend in a small minced garlic clove for more flavor.
• Sweeten it up. Blend in 1 to 2 teaspoons of honey for a sweet-and-salty version, or go all out with chopped pistachios and a drizzle of hot honey on top, my usual move when I'm serving this for company.

Make Ahead, Storage, and Freezing

You can make the dip a day ahead and keep it covered in the refrigerator. If it becomes firmer than you want, let it sit at room temperature for 10 to 15 minutes or stir in a small drizzle of olive oil before serving.

Store leftovers in an airtight container in the refrigerator for up to four days. I do not recommend freezing it because the texture can become grainy or watery once thawed.

What to Serve With Creamy Whipped Feta Dip

• Grilled chicken. This grilled lemon chicken is the recipe I originally made the dip to go alongside in the first place, and it's still a winner. It also goes great with my Mediterranean grilled chicken too!
• Roasted Lemon Asparagus. Serve them on the same platter for an easy spread of roasted vegetables and a creamy dip.
• Grilled steak or pork chops. The tang and richness cut through a grilled cut of meat well.
• Warm pita or sturdy crackers. The simplest way to serve it, and my favorite! (Learn how to make my super easy pita bread or my 20-minute yogurt flatbread!)
• In a bowl. I love adding a dollop of this creamy dip to a grain-based bowl (farro or quinoa are great). Stir a spoonful, add some veggies and some grilled chicken or steak, and you've got an easy meal.
• On sandwiches. Spread it in place of mayo or plain cream cheese for a tangy flavor.

More Easy Dips!

If you make this whipped feta dip, leave a star rating and tell me how you served it: as is, savory, or with hot honey and pistachios.