Whipped Feta Dip

There are some recipes that I think of as “back pocket” recipes. These are effortless dishes that don’t really require a recipe and that don’t require much in the way of ingredients, but they deliver every time on flavor and fun. 

Whipped feta dip is the ultimate back-pocket recipe, because it’s very easy to make with very few simple ingredients. The result is a creamy, salty, luscious appetizer that comes together in less than 5 minutes.

It’s fabulous on its own with pita chips for dipping or as part of a mezze platter alongside hummus and baba ganoush. 

Ingredients You’ll Need

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!

For the whipped feta:

• Block feta: Do not use pre-crumbled feta. It’s drier, contains anti-caking additives, and won’t whip as smoothly. Look for a block of feta cheese packed in brine, ideally sheep’s milk or a sheep/goat blend. These have the best flavor and creamiest texture. Greek and Bulgarian feta are both excellent. Feta is typically sold in 7 or 8 ounce slabs; either works here.
• Labneh or whole milk Greek yogurt: This adds creaminess, body, and a cool counterpoint to the salty feta. Sour cream also works well for a similar taste and texture. 
• Garlic: One small clove goes a long way here. A microplane grater is the fastest way to get a very fine mince that disappears into the dip seamlessly.

For the topping:

• Extra virgin olive oil: Drizzled generously on top, this is one of the first things you taste. So, it’s important to use a high-quality finishing oil. Lebanese extra virgin olive oil is my go-to.
• Sumac: A tart, lemony Middle Eastern spice with a deep burgundy color, sumac brightens everything it touches and looks stunning on white feta.
• Aleppo pepper or red pepper flakes: Aleppo pepper is fruity, mildly spicy, and lightly salty, offering a gentler, more complex heat than standard red pepper flakes. Either works, but if you have Aleppo, use it here!
• Toasted sesame seeds: These add a little crunch and nutty flavor.

Additional Topping Options (Go Wild Here!)

One of the best things about this whipped feta dip is how customizable the garnish is. The base stays the same; the topping changes everything. Some favorites include:

• Spices and heat: Sumac, Aleppo pepper, red pepper flakes, za’atar, smoked paprika, cracked black pepper, dukkah.
• Nuts: Toasted pine nuts (classic), crushed pistachios, toasted slivered almonds, or toasted walnuts.
• Fresh herbs: Chopped parsley, mint, thyme, rosemary, dill, fresh basil, chives, or scallions.
• Sweet additions: A drizzle of hot honey or regular honey, a few drops of pomegranate molasses, balsamic glaze.
• Fruit: Pomegranate seeds (gorgeous and tart), sliced fresh figs, roasted grapes, halved cherry tomatoes, or a spoonful of peach salsa in summer.
• Briny additions: Finely chopped sun-dried tomatoes, sliced banana pepper pickles (well-drained), chopped olives (Go easy with these. The dip is already fairly salty).
• Citrus zest: A dusting of fresh lemon zest, orange zest, or lime zest for brightness.
• Crunch: Finely crushed pita chips, toasted panko, everything bagel seasoning.

How To Make Whipped Feta Dip

This is genuinely one of the easiest recipes on the site!

Step 1: Crumble the feta into a food processor. Add the labneh and garlic.

Step 2: Pulse until the mixture is smooth and creamy, stopping to scrape down the sides as needed. This takes about 60-90 seconds total. If your whipped feta dip is too loose or runny, add more feta cheese and blend until it’s thickened to your liking.

Tip: Feta is a grainy cheese, so it can have a grainy texture even after it is whipped with another creamy element such as labneh. To give your dip a smooth texture, try pressing it through a fine mesh sieve.

Step 3: Spoon the whipped feta onto a plate or into a shallow bowl. Swirl the top with the back of a spoon. Add a generous drizzle of olive oil followed by your chosen garnishes, and enjoy!

Equipment Note: A mini-prep food processor works perfectly for this and is my preferred tool. A standard food processor, immersion blender, or countertop blender all work, too (blenders may need more scraping down). However, a stand mixer or hand mixer will not work. The attachments can’t properly puree the feta!

What to Serve with Whipped Feta Dip

Feta dip is incredibly versatile. Try serving it as:

• A dip: Fresh, cold vegetables are one of the best pairings. Cucumber spears, carrot sticks, bell pepper strips, radishes, celery, cherry tomatoes, snap peas, and broccoli florets are great options. Homemade pita chips, pita bread wedges, crostini, or toasted baguette slices all work well, too.
• A spread: Smear the dip on toast, bagels, sandwiches, or wraps in place of cream cheese or mayo. It’s excellent with sliced cucumbers and tomatoes, or with roasted vegetables tucked inside!
• A flatbread: Spread whipped feta on pita bread or naan, drizzle with olive oil, add toppings (roasted tomatoes, herbs, olives), and broil briefly for a quick flatbread.
• A topping: Spoon it onto shakshuka, roasted carrots, grilled zucchini, or Lebanese fried cauliflower.
• A condiment with protein: Serve your whipped feta dip alongside shish tawook, Lebanese kafta, or kibbeh.
• A mezze platter addition: Whipped feta belongs alongside hummus, baba ganoush, muhammara, olives, and pita for a full Lebanese spread.

Make-Ahead and Storage

Whipped feta di[ is best served right after it’s made, at room temperature, when it’s at its lightest and creamiest. However, you can store leftovers for later if needed.

Storage: Leftovers keep in the fridge in an airtight container for up to 5-7 days. Because the dip is so quick to make, it’s worth making a fresh batch for serving. However, leftovers are absolutely fine and delicious on toast, in wraps, or as a spread throughout the week.

The texture will firm up when cold. Before serving, let the dip sit at room temperature for 10-15 minutes and give it a brief whisk or stir to restore its creamy consistency. Add garnishes right before serving.

Freezing: Not recommended. The texture changes significantly when frozen and thawed. 

More Easy Dip Recipes

• 20 Delicious Party Dips
• Labneh Green Goddess
• Mediterranean 7 Layer Dip
• Muhammara