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Whipped Feta Dip is the creamy, tangy appetizer that disappears the second it hits the table, with salty feta and cream cheese blended into a cloud you can scoop with crackers, pita, or veggies. I started making this for *summer get togethers* when I needed something fast and impressive, and now the girls beg for it on snack nights too. It comes together even faster than our olive tapenade.
Streaming the olive oil in slowly is the trick that turns crumbly feta into a silky, whipped cloud.
Whipped Feta Dip Quick Look
- 🕒 Prep Time: 8 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 8 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 137kcal
- 🌶️ Flavor Profile: Creamy, tangy, and salty with a bright lemony finish
- ✋ Difficulty: Easy, an eight minute food processor dip like our olive tapenade
Quick Answer
Add crumbled feta, softened cream cheese, lemon juice, garlic powder, salt, and pepper to a food processor and pulse to break it down. With the motor running, slowly stream in olive oil until the mixture is light, smooth, and creamy. Scrape the sides, give it a final whirl, then serve with your favorite toppings.
Jump to:
Why This Recipe Works
Click to see the technique science
- The food processor does all the work. In about eight minutes of mostly hands off time, the processor turns crumbly feta into a silky, whipped dip.
- Cream cheese adds smoothness. Blending cream cheese with the feta mellows the saltiness and gives the dip its rich, scoopable texture.
- Streaming the oil is the secret. Slowly drizzling in olive oil while the motor runs emulsifies the dip into a light, fluffy cloud instead of a paste.
- Lemon brightens everything. A splash of fresh lemon juice cuts through the richness and makes the whole dip taste fresh and lively.
- It is endlessly toppable. Finish it with honey, chili flakes, herbs, or roasted tomatoes to match any spread or season.
- Perfect for entertaining. It comes together in minutes, makes a generous bowl, and looks gorgeous, so it is the ultimate easy crowd pleaser.
Why You’ll Love This Recipe
- It is ready in about eight minutes with just a food processor.
- It is creamy, tangy, and totally addictive with crackers, pita, or veggies.
- It looks impressive but could not be easier, like our olive tapenade.
Key Ingredients
Just a few simple ingredients make this creamy dip. Here is what each one brings.
- Feta cheese: the salty, tangy star. A block packed in brine whips up creamier than pre crumbled.
- Cream cheese: mellows the feta and gives the dip its smooth, rich body.
- Olive oil: streamed in slowly to emulsify everything into a light, fluffy cloud.
- Lemon juice: a fresh, bright pop that balances all that salty richness.
- Garlic powder, salt, and pepper: simple seasonings that round out the flavor, much like the punch in our cucumber feta salad.
See recipe card for exact quantities.
Variations and Substitutions
Dress this dip up to match any spread.
- Drizzle the top with honey and a pinch of chili flakes for a sweet and spicy version.
- Fold in fresh dill, mint, or basil for a herby, garden fresh twist.
- Top with roasted cherry tomatoes, olives, or sun dried tomatoes for a Mediterranean platter.
- Add a roasted garlic clove or a spoonful of harissa to the processor for deeper flavor.
- Serve it as part of a mezze board next to our olive tapenade for the ultimate dip duo.
How to Make Whipped Feta Dip
- Add the crumbled feta, softened cream cheese, lemon juice, garlic powder, salt, and pepper to the bowl of a food processor.
- Pulse a few times to chop everything up and break the cheese down into a crumbly mixture.
- With the food processor running on medium speed, slowly stream in the olive oil.
- Scrape down the sides and continue processing until the dip is light, smooth, and creamy. Serve with your favorite toppings.
Recipe Tips & Tricks
- Use block feta in brine. It whips up far creamier than the dry, pre crumbled kind.
- Soften the cream cheese first. Room temperature cream cheese blends smooth without lumps.
- Stream the oil slowly. Adding it gradually while the motor runs is what makes the dip light and fluffy.
- Scrape the bowl at least once so every bit gets whipped evenly.
- Taste before adding salt. Feta is already salty, so season at the end, just like we do with our cucumber feta salad.
- Let it sit a few minutes before serving so the flavors meld, then finish with a generous drizzle of olive oil.
Serving Ideas and Suggestions
This dip is made for scooping. Serve it with warm pita, crunchy crackers, toasted baguette, or a colorful pile of fresh veggies like cucumber, carrots, and bell peppers.
For a stunning mezze spread, set it out alongside our olive tapenade and a cucumber feta salad, then add olives, marinated artichokes, and warm flatbread.
It is also a fantastic spread. Slather it on sandwiches and wraps, dollop it onto grilled chicken or our New Orleans BBQ shrimp, or use it as a creamy base under roasted vegetables.
Whipped Feta Dip FAQs
It is made from feta cheese and cream cheese blended with olive oil, fresh lemon juice, garlic powder, salt, and pepper. The food processor whips everything into a light, creamy, scoopable dip in minutes.
Store it in an airtight container in the fridge for up to five days. The flavors actually deepen as it sits. Give it a stir and let it come closer to room temperature before serving for the best texture.
Yes. Use a blender, or mash the feta and cream cheese with a fork and beat in the olive oil with a hand mixer. It will be a little more rustic but still delicious.
Pita, crackers, toasted bread, and fresh veggies are all classic. It is also great spread on sandwiches, dolloped over grilled meats, or used as a base for a Mediterranean platter.
Freezing is not recommended, as the creamy texture can turn grainy once thawed. It comes together so quickly that it is best made fresh and kept in the fridge for a few days.
Use a milder feta, rinse the feta briefly before blending, and add a little extra cream cheese or a squeeze more lemon. Always taste before adding any extra salt since feta is naturally salty.
For another quick Mediterranean bite, try our olive tapenade next.
Round out the snack table with our Garlic Parmesan Wings.
Round out a party spread with our Chicken Lettuce Wraps.
Serve this whipped feta next to our no-cook Mediterranean dip for an easy appetizer spread.
Serve this whipped feta next to our creamy roasted red pepper hummus.
Add our tzatziki sauce to your next Greek dip spread.
Build a mezze board with our homemade baba ganoush and plenty of warm pita.
Craving more creamy cheese? Whip up a batch of our whipped ricotta dip.
Love Greek flavors? Do not miss our colorful Greek chicken bowl.
This dip and our spicy garlic chicken pitas were made to share a table.
Creamy Whipped Feta Dip
Ingredients
- 8 ounces feta crumbled
- 4 ounces cream cheese softened
- 2 teaspoons lemon juice fresh squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Place the feta, cream cheese, lemon juice, garlic powder, salt, and pepper into a food processor.8 ounces feta, 4 ounces cream cheese, 2 teaspoons lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pulse a few times to chop up the ingredients.
- Slowly stream in the olive oil with the food processor set on medium speed.1/3 cup olive oil
- Scrape down the sides and continue to process the mixture until smooth.
- Serve immediately with garnishes of your choice. I like to drizzle more olive oil on top along with some extra crumbled feta cheese, chili flakes, chopped chives, and black pepper.
Notes
- Use a block of feta cheese for the best quality and smooth texture. Pre-crumbled feta often has added ingredients that affect the texture.
- Make sure the cream cheese is softened to room temperature before mixing. It blends better this way.
- Stream the olive oil in slowly for a creamier dip.
- Taste as you go! If you want more tangy flavor, add a bit more lemon juice.
- For a fancier touch, top with a drizzle of olive oil, fresh herbs, and chili flakes.
- If you want a more mild feta flavor, double the cream cheese but keep the rest of the base the same.
Nutrition
Love This Recipe?
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This recipe is good and good for you.
Forget about the (disgusting) garlic. Just add finely chopped serrano chili peppers – as much as you think you can stand – and turn it into τυροκαφτερή (tyrokafteri – spicy hot cheese dip). You can substitute red pepper flakes or drops of hot sauce, too. For extra color, grill, let cool and then mash sweet, thick-fleshed red peppers (In Greece, Florina Peppers are preferred) and add the paste to the dip. You can even do swirls of white and red dip on the same plate.
Cheers!