Creamy Whipped Feta Dip
Feta, Greek yogurt, olive oil, and lemon blended until smooth and creamy, thick enough to hold its shape and scoop, not thin like a dressing. Ready in about 10 minutes with no cooking required.
Servings: 8
Calories:
Ingredients
- 8 oz feta (block in brine preferred)
- ⅓ cup plain Greek Yogurt
- 2 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- freshly ground black pepper (to taste)
Instructions
- 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.
- Taste and adjust: add more lemon juice for brightness, or more olive oil for a silkier, slightly thinner texture.
Notes
- Use block feta packed in brine, not pre-crumbled. It holds more moisture and whips up creamier.
- Add the oil and lemon gradually and taste as you go. It's much easier to thin this dip than to thicken it back up.
- A little chunkiness is normal since feta doesn't always break down completely. Strain the blended dip if you want it perfectly smooth.
- This dip thickens as it chills. If it gets too thick, stir in an extra drizzle of olive oil to loosen it.
- Keeps 4-5 days refrigerated in an airtight container. Does not freeze well.
