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!

Course Appetizer

Cuisine Greek, Mediterranean

Keyword Whipped Feta Dip

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 183kcal

Author Julia

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

US Customary - Metric

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