Whipped Feta Cheese Dip
Whipped Feta Cheese Dip blends creamy feta and Greek yogurt into a smooth, luscious dip finished with olive oil, toasted pine nuts, fresh mint, and a pinch of red pepper flakes. Ready in 10 minutes and endlessly customizable with whatever garnishes you have on hand.
Servings: 6
Ingredients
- 8 ounces feta cheese
- ¾ cup Greek yogurt
- 1 lemon zested
- ¼ cup olive oil divided
- ⅛ teaspoon black pepper
For garnish
- 2 tablespoons toasted pine nuts
- 1 pinch red pepper flakes
- 2 tablespoons chopped mint
Instructions
- To the bowl of a food processor, add 8 ounces feta cheese, ¾ cup Greek yogurt , zest of 1 lemon, and ⅛ teaspoon black pepper. Secure lid and run on low while drizzling in 2 tablespoons olive oil.
- Stop to scrape down sides, as needed. Continue to blend for about 1 to 2 minutes, until mixture is mostly smooth and fluffy.
For garnish and serving
- Use the back of a spoon to swirl onto a plate or platter. Drizzle on 2 tablespoons olive oil. Sprinkle with 2 tablespoons pine nuts, pinch of red pepper flakes and 2 tablespoons chopped mint.
- Serve with fresh-cut vegetables, crackers, pita or toasted baguette.
Notes
- Feta: Block feta produces the creamiest texture. Pre-crumbled feta works but yields a slightly drier result.
- Lemon juice: For extra acidity, add a small squeeze of fresh lemon juice to the food processor along with the zest.
- Garnish swaps: Chopped pistachios or walnuts work in place of pine nuts. Dill, basil, or parsley substitute well for mint.
- Make ahead: Blend the base up to 2 days in advance and refrigerate in an airtight container. Add garnishes just before serving.
- Hot honey finish: A drizzle of hot honey over the top is a great addition for entertaining.
- Beyond the dip: Try whipped feta as a spread, a base for roasted vegetables, or a finishing element on grain bowls. See my Roasted Carrots with Whipped Feta for a full recipe built around this base.