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4.53 from 17 votes

Whipped Feta

Recipe from Two Peas and Their Pod

You only need a few ingredients to make this easy whipped feta dip. It's creamy, salty, and always a crowd pleaser. Serve with pita bread, crackers, vegetables, or use it as a sandwich spread.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: feta cheese
Servings: 8
Calories: 46kcal


  • 8 oz block feta cheese, in brine
  • 3/4 cup plain Greek yogurt
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon lemon zest, optional
  • Finely chopped fresh herbs, for garnish (mint, dill, parsley, and/or basil)
  • Crushed red pepper flakes, for garnish
  • 2 tablespoons pistachios, roughly chopped, for garnish, optional
  • 2 Persian cucumber, thinly sliced, for serving
  • 1/2 cup cherry tomatoes, halved, for serving
  • Pita bread, naan bread, or grilled bread, for serving


  • In a food processor or blender, combine the feta, Greek yogurt, olive oil, and lemon zest if using. Blend until creamy and smooth. You might need to scrape down the sides with a spatula and blend again. If you want a thinner whipped feta, you can add a little more olive oil, but it will thin out as it blends. I don’t salt the whipped feta because feta is salty. You can taste it and add salt and pepper, if desired.
  • Spread the whipped feta in a shallow bowl or onto a small plate. Drizzle with a little olive oil. Garnish with fresh herbs, crushed red pepper flakes, and chopped pistachios. Serve with cucumbers, tomatoes, and bread.


Store leftover whipped feta in an airtight container in the fridge for up to 3 days. Stir well before serving. 


Calories: 46kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 0.1mg