Whipped Feta Dip
Servings: people
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.
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
SUBSTITUTIONS
- 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.
