Whipped Feta Dip
This dip is built by blitzing salty, firm feta with Greek yogurt and olive oil until it reaches a cloud-like consistency. It relies on the contrast between the sharp, cooling cheese base and a punchy, oil-heavy topping. Serve it at room temperature to ensure the texture remains spreadable and airy.
Mind the texture of your feta.
Use a block of feta packed in brine rather than pre-crumbled varieties, which are coated in starch to prevent sticking and will never emulsify into a smooth cream.
- food processor
- rubber spatula
- small mixing bowl
What goes in.
- 8 ozfeta cheese block, drained
- 1/2 cupfull-fat Greek yogurt
- 2 tbspextra virgin olive oil
- 1 clovegarlic, peeled
- 1/2 tsplemon zest
- Optionalcrushed red pepper or dried oregano for topping
Slow-stream the oil
While the processor is running, pour the olive oil in a steady, thin stream. This forces the oil to bond with the yogurt and cheese, turning a heavy crumble into a velvet-like spread.
The method.
Pulse the aromatics
Place the garlic clove and a pinch of lemon zest into the processor and blitz until finely minced, ensuring there are no large chunks of garlic left.
Combine the base
Add the broken-up feta and Greek yogurt to the processor. Pulse until the mixture begins to come together into a thick paste.
Create the whip
Turn the processor on high. Drizzle in the olive oil slowly. Stop once the blades are spinning through a smooth, aerated mixture that pulls away from the sides of the bowl.
Finish and plate
Scoop the dip into a shallow bowl. Use the back of a spoon to create deep, wide swirls across the top to hold extra olive oil or toppings.
When it doesn't go to plan.
If the dip feels too thick, add a teaspoon of cold water and pulse again until it reaches your desired consistency.
Bring the feta to room temperature before blending; cold cheese stays grainy longer.
Serve with toasted pita bread or raw, crunchy vegetables like sliced radishes or cucumbers.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but it will firm up in the refrigerator. Take it out 30 minutes before serving so it softens back into a spreadable state.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe