This whipped feta dip is creamy, tangy, and full of bold Mediterranean flavor—perfect for scooping up with warm pita or spreading on just about everything.
For more easy mediterranean recipes, check out our feta pasta, mediterranean chicken, tzatziki, and greek salad.
Our Go-To Whipped Feta Dip
If you’ve ever sat down at a seaside taverna in Greece and dipped warm pita into a bowl of creamy, salty, slightly spicy feta spread—you know exactly the vibe we’re going for here. This whipped feta dip is inspired by tirokafteri, the traditional Greek spicy dip made with feta, yogurt, chili, and roasted peppers.
But this version is a little simpler—there’s no roasted pepper, just bold flavor from good feta, vinegar, garlic, oregano, and a touch of heat.
Louise and I love serving it alongside other Greek favorites we make at home here in Italy—especially our super easy oven-baked chicken gyros and souvlaki, and a big tomato-cucumber salad tossed with olive oil and oregano. It’s the kind of dip that pulls the whole plate together. Whether you’re piling it into a pita or spooning it next to grilled meat, it adds that creamy, tangy punch that just works.
And the best part? It comes together in minutes, with ingredients you probably already have in the fridge.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Feta cheese – We recommend using a feta block that comes in brine. Crumble feta works, but it can be drier, less creamy, and less flavorful.
- Greek yogurt – or sour cream, labneh, or plain regular yogurt (drained). Even ricotta works great here.
- Extra virgin olive oil – or any mild oil like avocado oil
- Red wine vinegar – or white wine vinegar, apple cider vinegar, or lemon juice
- Garlic (grated) – or roasted garlic, or a pinch of garlic powder
- Dried oregano – or dried thyme, za’atar, or fresh herbs like parsley or dill
- Red pepper flakes – or Aleppo pepper, chili oil, hot paprika, or cayenne
- Extra crumbled feta (for texture) – optional, or skip for a smoother dip
How to Make Whipped Feta Dip
1. Prep the Ingredients – Grate 1 garlic clove and add it to a blender or food processor. Add 11 oz (310 g) feta, 1 cup (240 g) Greek yogurt, 2 tablespoons (30 ml) olive oil, 2 tablespoons (30 ml) vinegar, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes.
2. Blend Until Smooth – Blend everything until very smooth and creamy, scraping down the sides as needed. Transfer to a bowl and stir in the remaining 2 oz (55 g) of crumbled feta for texture.
3. Finish and Serve – Taste and adjust seasoning—add a pinch of salt, more vinegar, or extra chili flakes if needed. Drizzle with olive oil, and top with crushed nuts (like pistachios or walnuts) or fresh herbs (such as dill or oregano).
Serve with warm pita, grilled bread, or crunchy veggies. I love it with sweet strawberries for dipping, or spread on toast with juicy, roasted tomatoes.
Tips
- Use block feta, not crumbled: Pre-crumbled feta is often drier and coated in anti-caking agents. A good-quality Greek feta in brine is creamier and way more flavorful.
- Blend long enough: Don’t stop too soon—give it a good 2–3 minutes in the blender or food processor for that ultra-smooth texture. Scrape down the sides a couple of times.
- Grate or crush the garlic first: This helps it blend evenly and avoids any harsh chunks. A small amount goes a long way.
- Balance the tang: Vinegar (or lemon juice) is key for brightness, but taste as you go. Too much and it can overpower the feta.
- Add yogurt for creaminess: Greek yogurt mellows the feta’s saltiness and gives the dip that light, whipped feel. Full-fat works best. Ricotta is a good substitute.
- Finish with texture: Stirring in a little extra crumbled feta at the end gives a nice contrast. Toppings like crushed nuts, herbs, or chili oil bring it to life.
- Chill if you want it firmer: If the dip feels too loose after blending, pop it in the fridge for 30 minutes—it’ll thicken up and the flavors will meld beautifully.
- Serve it right: It’s amazing with warm pita, no-yeast flatbread, focaccia, schiacciata, crackers, crudités, grilled veggies, or even spooned over roasted meats like souvlaki or shawarma.
Frequently Asked Questions
Yes, but block feta (especially in brine) is creamier and blends better. Pre-crumbled feta tends to be drier and less flavorful.
You can substitute with labneh, sour cream, whole milk ricotta, or even plain cream cheese. Just know the flavor and texture will shift slightly—yogurt gives it that signature tang.
Blend it longer! Let the blender or food processor run for 2–3 minutes, scraping down the sides. Adding a splash of olive oil or cold water also helps loosen it.
Absolutely. It keeps well in the fridge for 2–3 days. Just give it a stir before serving and let it sit at room temp for a few minutes to soften up.
Feta is naturally salty, but if it tastes too salty, try adding more yogurt, a drizzle of honey, or serve it with sweet or neutral pairings like cucumbers or roasted peppers.
Store whipped feta dip in an airtight container in the fridge for up to 3 days.
Not recommended. The texture will break and become grainy when thawed. It’s best enjoyed fresh or within a few days.
More Easy Mediterranean Recipes
- Pistachio pesto
- Chicken pizzaiola
- Bean salad with tuna
- Chicken souvlaki
- Spanakorizo
- Baked cod
- Honey harissa chicken
- Chicken gyros
If you tried this Whipped Feta Dip recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Whipped Feta Dip
Ingredients
- 7 ounces feta cheese plus an optional 2 oz (50 g) more for stirring in
- ¾ cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar or another
- 1½ teaspoon dried oregano
- ½ clove garlic optional - more or less to taste
- ½ teaspoon red pepper flakes optional - more or less to taste
Instructions
- Prep the Ingredients – To a food processor, add 7 ounces feta cheese, ¾ cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, ½ clove garlic (grated), 1½ teaspoon dried oregano, and ½ teaspoon red pepper flakes.
- Blend Until Smooth – Blend everything until very smooth and creamy, scraping down the sides as needed. Transfer to a bowl and stir in the remaining 2 oz (55 g) of crumbled feta for texture.
- Finish and Serve – Taste and adjust seasoning—add a pinch of salt, more vinegar, or extra chili flakes if needed. Drizzle with olive oil, and top with crushed nuts (like pistachios or walnuts) or fresh herbs (such as dill or oregano).Serve with warm pita, grilled bread, or crunchy veggies. I love it with sweet strawberries for dipping, or spread on toast with juicy, roasted tomatoes.
Notes
- Feta: Block in brine is best—creamier and more flavorful than pre-crumbled.
- Greek Yogurt: Swap with sour cream, labneh, ricotta, or drained plain yogurt.
- Olive Oil: Any mild oil like avocado works too.
- Vinegar: Red wine, white wine, apple cider, or lemon juice all do the trick.
- Garlic: Use roasted garlic or garlic powder for a milder flavor.
- Oregano: Sub with thyme, za’atar, or fresh herbs like dill or parsley.
- Chili Flakes: Try Aleppo pepper, chili oil, smoked paprika, or cayenne.
- Extra Feta: Stir in more for texture—or skip for a silky smooth dip.
- Go for block feta: It’s creamier, richer, and way more flavorful than the pre-crumbled stuff.
- Blend it smooth: Let it run 2–3 minutes for that dreamy, whipped texture—don’t rush it.
- Grate your garlic: Helps it blend cleanly with no harsh bites.
- Taste the tang: Vinegar (or lemon) brightens, but don’t overdo it—feta’s already punchy.
- Use yogurt for creaminess: Full-fat Greek yogurt keeps it light but rich. Ricotta works too.
- Add texture: Stir in extra crumbled feta, or top with nuts, herbs, or chili oil.
- Chill to thicken: A quick fridge rest firms it up and deepens the flavor.
- Serve it well: Scoop with pita, focaccia, schiacciata, crackers, veggies—or spoon over grilled meats.
Deborah says
Made this for a girls’ night in and it was an absolute hit! We poured some wine, put on a playlist, and basically hovered around this dip all evening. Everyone loved how creamy and flavorful it was. Uh and the strawberry tip was a total game changer. The sweet and salty combo was so good. I’ll definitely be making this again for the next get-together!
Nico Pallotta says
So glad to hear that, Deborah! We love that you tried the strawberry tip—it's one of those unexpected combos that just works, right? Sounds like the perfect girls’ night. Thanks so much for sharing!