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This whipped feta dip features creamy Greek feta blended with Greek yogurt, garlic, lemon, and olive oil, then topped with warm olives, capers, toasted pine nuts, and fresh herbs. Only 7 ingredients. The easiest 20-minute Mediterranean appetizer you'll ever make!
Whipped Feta Dip
Whipped feta dip (or htipti feta in Greek) is a traditional Greek mezze (appetizer) made by blending feta cheese with Greek yogurt until light and fluffy. The whipping process aerates the mixture, transforming dense feta into a smooth, airy dip.
This creamy and tangy dip has become a favorite appetizer in my home, as it's super delicious and takes only 20 minutes to make! A friend recently asked me to bring this dip, along with my cheeseball, to a small house party, and both appetizers disappeared before the wine glasses were empty. Mark my words - once you try this, it will become part of your regular entertaining rotation!
I usually top whipped feta with olive oil, olives, capers, toasted nuts, and fresh herbs because that's how it's traditionally served. I like pairing it with warm pita bread, crusty bread, crackers, or fresh vegetables.
Mediterranean Appetizer
- You can build an entire Mediterranean-inspired spread by serving my Whipped Feta Dip alongside Greek Pasta Salad, traditional fresh Greek Salad, family-favorite Corn Feta Dip, stunning Beet Hummus, and Mediterranean Spaghetti Salad.
- If you're planning a Mediterranean-inspired dinner, serve this easy 20-minute appetizer alongside my Mediterranean Salmon, protein-rich Greek Chicken, Greek Shrimp with Lemon Rice, or Chicken Shawarma Wraps.
Why You'll Love It
- Comes together in just 20 minutes - most of that is toasting pine nuts and warming toppings.
- Incredibly creamy texture without any cream - The secret? Good Greek feta and Greek yogurt, as well as the whipping technique. Blending the feta and yogurt together introduces air into the mixture, transforming dense cheese into something airy and cloud-like that practically melts on your tongue.
- Make-ahead friendly - whip the feta base up to 2 days ahead; warm the topping just before serving.
- Adaptable - swap the herbs, adjust the heat, use what olives you love. Chef's choice!
Grab These Ingredients
1) For the whipped feta
- Feta Cheese: preferably Greek, at room temperature (this matters as cold feta won't blend smoothly). For the best flavor, use authentic Greek feta.
- Greek Yogurt: I recommend using full-fat. Use 1 cup if you prefer a very creamy, looser texture - feel free to adjust.
- Garlic clove, grated or finely minced.
- Extra Virgin Olive Oil: Use a good-quality, fruity extra virgin olive oil. Spanish or Greek oils work beautifully.
- Lemon Zest - freshly zested.
- Lemon Juice - preferably freshly squeezed.
- Salt: Start with ¼ teaspoon and taste as you go. Remember that feta is already quite salty, and olives and capers add more saltiness, so you may not need much.
- Freshly ground black pepper, to taste.
2) For the warm topping
- Extra Virgin Olive Oil: Use a good-quality, fruity extra virgin olive oil.
- Mixed Olives: Use a variety for color and flavor - Kalamata, Castelvetrano, and green Sicilian all work beautifully.
- Capers: Drained. These add a briny, punchy contrast.
3) For Serving
- Pine Nuts: Toast them fresh for the best flavor. They go from perfect to burnt quickly, so watch them carefully. Walnuts or almonds are delicious alternatives.
- Fresh Herbs: Thyme and mint are traditional, but oregano, dill, basil, or chives all work beautifully.
- Toasted baguette slices
- Crudités: whatever vegetables you love. Crisp carrots, celery, and bell peppers are classics. You can also use cucumbers and radishes.
How To Make Whipped Feta Dip
Whipped feta is a cornerstone of Mediterranean entertaining and Greek hospitality. The magic here comes from layering flavors and textures.
- First, I whip tangy feta and creamy Greek yogurt into something light, smooth, and almost cloud-like.
- Then, I prepare the topping by warming up the olives and capers and toasting the pine nuts.
- Finally, I top the whipped feta with warm olives and capers, toasted pine nuts, fresh herbs, and a squeeze of fresh lemon.
- Serve with toasted baguette slices. Trust me, once you make this dip, you'll be looking for every excuse to make it again.
Variations
Whipped feta dip is endlessly adaptable, so feel free to play with toppings and flavor additions while keeping that essential whipped feta base:
- Sun-Dried Tomato Topping: Replace or supplement the olives with chopped sun-dried tomatoes packed in olive oil. The sweetness and slight tang are lovely.
- Roasted Red Pepper Topping: Top with warm roasted red peppers (jarred works fine) drizzled with olive oil instead of warm olives for a sweeter, milder flavor.
- Honey & Za'atar Version: Drizzle warm honey over the whipped feta and finish with a generous sprinkle of za'atar (a tangy, herbaceous Middle Eastern spice blend). Top with pomegranate seeds.
- Beet-Stained Whipped Feta: This is my personal favorite. For a showstopping presentation, blend roasted beets (about ¼ cup) into the feta base until it's a beautiful pink or deep purple, then top as usual. The earthy sweetness of beets plays beautifully with tangy feta.
- Dairy-Free Version: Use dairy-free Greek yogurt and vegan feta.
Best Ways to Serve Whipped Feta Dip
This dip is incredibly versatile and works for everything from casual gatherings to holiday entertaining. Here are the best serving ideas:
- Toasted Baguette Slices: Warm, crusty bread is the perfect vehicle. Slice a baguette, brush lightly with olive oil, and toast in a 400°F oven until golden and crispy.
- Pita Bread: Warm pita triangles or torn pita pieces work beautifully for scooping and dragging through the creamy dip.
- Crudités: Fresh vegetables like cucumber slices, bell pepper strips, radishes, cherry tomatoes, and celery provide a cool, crisp contrast.
- Flatbreads or crackers: Use crispy flatbreads or your favorite crackers for scooping.
- As Part of a Mezze Platter: For a full spread, serve alongside other Mediterranean appetizers such as hummus, tabbouleh, marinated vegetables, olives, and cheeses.
- For a complete Mediterranean meal, pair it with my Greek Salad, 30-minute One-Pan Greek Chicken Orzo, fan-favorite Mediterranean Shrimp Pasta with Burrata Cheese, or Greek Lemon Chicken and Rice.
Storage tips
- Fridge: Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days.
- Separate: I recommend storing the whipped feta and the olive topping separately if you're making it ahead. Rewarm the olives gently before serving.
- No freezing: This dip is not suitable for freezing, as the texture becomes grainy after thawing.
Whipped Feta Dip
This whipped feta dip recipe features silky Greek feta blended with creamy yogurt and topped with a warm medley of briny olives, piquant capers, toasted pine nuts, and fresh herbs. You will need just 7 simple pantry ingredients and 20 minutes of your time!
Ingredients
For the whipped feta
- 8 ounces feta cheese preferably Greek, at room temperature
- ½ cup full-fat Greek yogurt OR use 1 cup for a very creamy dip with a looser texture
- 1 clove garlic grated or finely minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper to taste
For the Warm Topping
- 2 tablespoons extra-virgin olive oil
- ⅓ cup mixed olives use a variety for color
- 1 tablespoon capers drained
To serve
- ¼ cup pine nuts toasted
- fresh herbs we used thyme and mint
- toasted baguette slices
- crudités
Instructions
- Add the feta, Greek yogurt, garlic, olive oil, lemon juice, lemon zest, salt, and black pepper to a high-speed blender or food processor. Blend on high until completely smooth, creamy, and airy, about 1-2 minutes. Stop to scrape down the sides as needed.
- Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
- Transfer the whipped feta to a shallow white serving bowl, using the back of a spoon to create soft swoops and swirls.
- Heat the olive oil in a small pan over medium heat. Add the olives and capers and warm for 1-2 minutes until glossy and fragrant.
- Place a small skillet over a medium heat, then add the pine nuts to toast them. Watch the skillet closely, as pine nuts tend to burn easily. When lightly golden, remove from the heat.
- Spoon the warm olives and capers over the whipped feta. Finish with a light sprinkle of pine nuts, crushed red pepper flakes, and fresh herbs.
- Serve immediately with toasted bread and crudités.
Notes
- Using a full cup of Greek yogurt creates a lighter, more mousse-like whipped feta that is quite loose and dippable, while still keeping the feta flavor prominent.
- Warm the olives and capers gently in olive oil. This step makes a noticeable difference, elevating the dip from simple to restaurant-worthy with very little effort. The topping should be warm, not hot, when spooned over the feta. This helps the oil pool gently into the surface without melting the base or making it loose.
- Toasted pine nuts add a subtle nuttiness and a bit of crunch, but they can be swapped for toasted almonds or omitted entirely if needed.
- Fresh herbs add flavor and help balance the richness of the cheese.
- Keep extra olives in bowls. The whipped feta dip is amazing on its own, so feel free to add as many olives and capers as you like. You can always keep warm olives, capers, and pine nuts in bowls next to the dip if you want to keep it plain and avoid overloading the dip with toppings.
- Use the back of a spoon to create soft swirls in the dip before adding the topping. The warm olive mixture settles beautifully into the ridges.
- The nutritional info DOES NOT include the calories for baguette and crudités (veggies for dipping).
Storage Instructions
- Refrigerate the whipped feta base (without the warm topping) in an airtight container for up to 4-5 days.
- To serve again, let it come to room temperature for 15-20 minutes and transfer to your serving bowl. Prepare fresh warm olive oil topping, pine nuts, and herbs just before serving.
- Don't freeze: The texture of whipped feta doesn't hold up well to freezing and thawing.
- Leftover warm topping (olives and capers in olive oil) can be stored in the refrigerator for up to a week and used on other dishes-salads, grilled fish, or pasta all benefit from this flavorful oil.
Frequently asked questions
- Can I make whipped feta ahead of time? Yes. The whipped feta can be made up to two days in advance. Store it in the refrigerator and prepare the warm topping just before serving.
- Can I use crumbled feta? Absolutely. Just be sure to use high-quality feta and let it come to room temperature before blending.
- Why isn't my dip smooth? Most often, the feta was too cold, or the mixture wasn't blended long enough. Let the feta come to room temperature before blending. A high-speed blender or food processor produces the creamiest texture.
- Can I make it without Greek yogurt? Yes. You can replace some or all of the yogurt with cream cheese for a richer dip, although the flavor will be less tangy and less Mediterranean.
- Is whipped feta gluten-free? Yes. The dip itself is naturally gluten-free. Simply serve it with gluten-free crackers or fresh vegetables instead of bread.
- Can I serve it warm? I prefer serving the whipped feta chilled or at cool room temperature with the warm olive topping. The temperature contrast is part of what makes this appetizer so delicious.
Nutrition
Nutrition Information
Whipped Feta Dip
Amount per Serving
Calories
183
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.001
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
26
mg
9
%
Sodium
516
mg
22
%
Potassium
68
mg
2
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
145
IU
3
%
Vitamin C
1
mg
1
%
Calcium
159
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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