Whipped Feta Dip

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Whipped feta dip is one of the simplest dips you can make, and one of the most delicious. The flavor is addictive, the texture creamy, and the toppings endless!

Whipped Feta Dip topped with spices and olive oil
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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, very easy to make with very few simple ingredients. The result is a creamy, salty, luscious dip, a very easy appetizer that takes less than five minutes to pull together.

Feta is so umami-delicious with briny flavor, you need no other seasoning–though the garnish toppings are irresistible and beautiful additions. Feta it whips so well that it becomes something equally as (if not more) wonderful than the crumbly state of feta we know and love.

Making this dip is as simple as combining feta with thickened yogurt (labneh or Greek yogurt) in a food processor or blending until it’s smooth. 

What You Need To Make Whipped Feta

A block of high-quality feta. Use the block form of feta to make dip, rather than crumbled feta.

Labneh or Greek Yogurt. This element adds body to the dip, imparts a creamy texture, and balances the feta with a cool, light counterpoint.

One clove garlic

Extra Virgin Olive Oil, for finishing

Garnishes. The garnish world is your oyster here!! Think red pepper flakes, Aleppo pepper, toasted sesame seeds, hot honey, toasted pine nuts, pomegranate seeds, za’atar or sumac…you get the idea. 

How To Make Whipped Feta Dip

There is one simple step to make a creamy dip out of feta cheese:

In a food processor or blender, crumble the feta and add the labneh and garlic. Pulse until the mixture is smooth, stopping and scraping down the sides of the bowl as you go.

Mini food process with whipped feta and a green spatula

To garnish the dip

Spoon the plain whipped feta onto a small serving bowl or plate. Swirl the top. Drizzle with olive oil, then top decoratively with a spice blend of sumac, sesame seeds, red pepper flakes, or any garnishes you may choose–the possibilities are many (see below)! Serve immediately after garnishing.

Pinches of spices in a glass dish

Why It Works

Feta is a great cheese to whip because it changes the texture so nicely from the crumbly block. Don’t use crumbled feta, and look for high-quality feta such as sheep’s milk and imported feta cheese. These have better flavor and texture.

Get a smooth and creamy base using labneh or Greek yogurt. The depth of flavor from these compliment the feta very well, but you can use alternatives such as softened cream cheese, sour cream, cottage cheese, mascarpone, or ricotta cheese. 

The right equipment makes this recipe a success as well. Use a mini-prep food processor, a standard food processor, or a standard or immersion blender (the blender requires a bit more scraping down because there is less blade surface area to work with). 

A stand mixer or hand mixer won’t work here because the attachments don’t puree the feta properly. 

Spices on whipped feta with olive oil

What to serve with feta dip

Feta dip is incredibly versatile with the accompaniments:

Fresh vegetables. Cucumber spears, carrot sticks, red peppers or other sliced peppers, cherry tomatoes, watermelon radishes, radishes, broccoli and cauliflower florets, and even small romaine lettuce cups (little gems). Fresh veggies are a natural here and one of my favorite ways to eat this perfect dip! Even better if the vegetables are cold!

Breads. Pita chips are a natural here. Also, try crostini or toasted baguette for dipping or with the dip spread on the slices and then baked. Serve pita bread or naan bread cut in triangles for dipping, or spread the dip on top for a delicious flatbread with a drizzle of olive oil and other toppings.

Other delicious ideas:

Spread on toast, bagels, or sandwiches.

Dollop on shakshuka.

Use as a condiment to kabobs or kibbehs.

Or as a base for a salad or vegetable dressing.

One taste, and you’ll find many ways.

Whipped Feta Dip topped with spices and olive oil

Topping options for whipped feta

The topping options are limitless here! The world is your oyster. 

Extra Virgin Olive Oil. Use good, flavorful oil. Consider infused oil here as well.

Spices. Think red pepper flakes, Aleppo pepper (Middle Eastern chili flakes), toasted sesame seeds, za’atar or sumac, or simple cracked black pepper. Make a little spice blend (I like sesame seeds, red pepper flakes, and sumac) and dust that on top.

Nuts. Toasted pine nuts are beautiful and delicious. Try toasted slivered almonds or crushed pistachios.

Fresh herbs. Chopped parsley, mint, thyme, rosemary…you name it, a fresh herb adds great fresh flavor to this creamy feta dip recipe.

Pomegranate seeds. These glisten in the most gorgeous way on the feta dip, and the sweet-tart flavor is a nice complement to the creamy, salty dip.

Pita chips or toasted panko. The pita chips should be finely crushed. Both of these add a great crunch to the dip.

Sun Dried tomatoes. Finely chopped.

Banana pepper pickles, hot or mild. Just be sure to drain the peppers well before scattering them on the dip. A coarse chop of the pickles is a good idea.

Olives. Briny like the feta, chopped olives are delicious here. Just take care that they aren’t too salty in concert with the salty dip.

Citrus zest. Dust fresh lemon, orange, or lime zest over the dip for a bright citrus element.

Honey. A drizzle of honey (sweet honey or hot honey) is delicious with the dip.

Balsamic vinegar. Just a few drops will make a sweet-tart sophisticated compliment to the feta.

Can whipped feta dip be made ahead of time?

Whipped feta is best right after it is made, at room temperature and lightened by the whipping process. Refrigerating the dip works for up to 3 days, but the texture will change. Given how simple it is to whip up a batch of this dip, make it within a few hours of serving.


Why is my whipped feta grainy?

Feta is a grainy cheese so it can have a grainy effect 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.

How do you fix runny whipped feta?

If your whipped feta dip is too loose or runny, add more feta cheese and blend until it’s thickened to your liking.

How to make whipped feta without cream cheese?

Between the feta cheese and whole milk labneh in my whipped feta recipe, there’s no need for cream cheese. The dip is plenty thick, rich, and creamy on its own!

What’s a good substitute for the Aleppo pepper?

If you are looking for a topping that’ll give your dip a spicy kick, you can use red pepper flakes or some cayenne pepper instead. A little sumac will also give you a beautiful red color without the spiciness.

More Easy Dip Recipes

One of the simplest yet most delicious dips is Lebanese Baba Ganoush, a smokey eggplant dip.

You can’t beat homemade hummus, it’s a crowd-pleaser! Try my Best Homemade Hummus for the creamiest, most delicious hummus recipe.

Try turning labneh into Labneh Green Goddess, to use as an incredibly flavorful dip or a dressing.

Spices on whipped feta with olive oil
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5 from 1 vote

Whipped Feta Dip Recipe

Simple whip together with quickly here–and you'll be looking for tons of ways to use this incredibly delicious blend of feta and garlic. I like to use a microplane grater for an easy and very finely minced garlic. Feta typically is sold in 7- or 8 oz. slabs; either works fine here. This recipe scales up like a dream.
Prep: 5 minutes
Total: 5 minutes
Servings: 4


For the whipped feta:

  • 7 oz slab of feta cheese, sheep's milk if possible, drained
  • ½ cup plain whole milk labneh, Greek yogurt, or plain yogurt
  • 1 small clove garlic, minced

For the topping:

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  • In a small food processor or blender, crumble the feta and add the labneh and garlic. Pulse until the mixture is fairly smooth, stopping and scraping down the sides of the bowl as you go.
  • In a small bowl, combine the sumac, sesame seeds, and red pepper flakes.
  • Spoon the whipped feta onto a small bowl or plate. Swirl the top. Drizzle with olive oil, then top decoratively with the spice blend. Serve immediately.


Serving: 1serving | Calories: 149kcal | Carbohydrates: 3g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 577mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 0.2mg | Calcium: 275mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizer, Side Dish
Servings: 4
Calories: 149
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  1. kathy says:

    I plan to make this for Memorial Day weekend. Can I make on Wednesday to serve on Saturday?

    1. Maureen Abood says:

      Kathy yes, you can make the whipped feta in advance. Just bring it to room temperature and give it a whisk to bring it back to a smooth texture.

  2. Ashraf Mohamed Hamed says:

    Allows your Food Fantastic

    Thank you so much

  3. Pat Abraham says:

    Happy New Year Maureen.
    I made this yesterday . It was such a hit and so easy to make. Thank you for sharing!


    1. Maureen Abood says:

      I’m so happy you made and loved this simple, luscious dip as much as we do! Happy New Year Pat!

  4. Theresia Andrews-Maas says:

    The Whipped Feta Dip is a winner! As my son said:”Mom, this is definitely a keeper!”

    Thank you!

    1. Maureen Abood says:

      Well cheers to that! Couldn’t agree more…thank you!

  5. Carolina Abdala says:

    You just shared a Turkey recipe in brine. Could not find it in your book that I just bought. Could you send it to me would like to make it for thanksgiving.

    1. Maureen Abood says:

      Hi Carolina–hmm, I actually haven’t shared a brined turkey recipe. But I’d like to! Might be you saw it somewhere else. I do have great roasted chicken recipes . . . but that doesn’t do it for Thanksgiving! Thank you!

  6. Nancy says:

    The recipe says “17 to 8 oz”, what does that mean?

    1. Maureen Abood says:

      Thanks Nancy, that wasn’t reading correctly. Fixed now. You need a 7 or 8 oz slab of feta; either will work fine.