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Whipped Feta
Whipped feta is one of my favourite quick-fix flavour boosts. I blend feta with a little yoghurt, olive oil, and lemon juice until it’s silky smooth, tangy, and perfectly spreadable. It’s brilliant slathered on toast, served with roasted veg, or used as a dip with warm flatbread. The balance of salty and creamy makes it incredibly versatile – and completely addictive. Whether I’m entertaining or just treating myself, this one never lasts long in the fridge.
Ingredients
- 200g Greek feta, crumbled
- 300g Philadelphia cream cheese
- 1 1/2 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Add the crumbled feta, cream cheese, lemon juice, and olive oil to a food processor.
- Blitz together for 1-2 minutes, or until smooth, light, and fluffy.
- Transfer to a serving bowl and serve immediately, or refrigerate until ready to use.
Notes
- This whipped feta dip is creamy, tangy, and ridiculously easy to make. It's brilliant for entertaining because you can make it ahead and it looks impressive with minimal effort.
- I use this food processor for whipped dips. It's powerful enough to get everything properly smooth and airy without overheating.
- Greek feta has the best flavour and texture for this dip. Danish feta is often too salty and crumbly, so stick with Greek if you can.
- Philadelphia cream cheese gives you the creamiest, smoothest texture. Other cream cheeses work, but Philadelphia is worth it here.
- Blitz for the full 1-2 minutes. The longer you blend, the lighter and fluffier the dip becomes. You want it smooth and mousse-like, not chunky.
- The lemon juice cuts through the richness of the cheese and adds brightness. Don't skip it.
- For extra flavour, add a clove of minced garlic or a pinch of dried oregano when blending.
- You can drizzle the top with extra olive oil and sprinkle with za'atar, chilli flakes, or fresh herbs before serving for a restaurant-quality finish.
- This dip keeps in an airtight container in the fridge for up to 5 days. Give it a good stir before serving as the olive oil may separate slightly.
- Bring to room temperature before serving for the best texture and flavour. Cold feta dip can be a bit stiff and hard to scoop.
- Not suitable for freezing as the texture will turn grainy and separated after defrosting.
What I Cook With
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 139mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 2g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Whipped Feta Dip recipe
Sunny Days and Bright Flavours
If I’m ever asked what my favourite brunch food is, I get a bit stuck – brunch is hands down my favourite meal of the day. I think it’s because the options are endless and it doesn’t ask too much of me. And most brunch dishes are ridiculously easy to prepare too – like my easy whipped feta recipe! Honestly, it takes less time to make than it does to toast a slice of bread, and tastes like something you’d pay good money for in a trendy cafe.
The weather in Scotland lately has been blissful – actual sunshine, can you believe it? And that always creeps into what I’m cooking. Bright, bold flavours, colourful plates, food that feels like a celebration. That’s where whipped feta comes in – it’s cool and creamy and salty and perfect and I’ve been slathering it onto everything. It’s particularly divine with Scottish smoked salmon, but also brilliant with bresaola or even just marinated cucumber. It holds its own – it really does.
To me, it’s one of those recipes that proves comfort food doesn’t need to be heavy. It just needs to bring joy. And this? This makes me smile every time. The tang, the creaminess, the versatility. You can serve it up with toast or crispbread or cucumber rounds or just eat it straight from the spoon while standing in your kitchen, still in your dressing gown. No judgement here.
Brunch, But Make It Effortless
I take brunch quite seriously. Not in the “spend all morning cooking” sort of way, but more “how impressive can I be with the least amount of effort possible.” Whipped feta is that kind of dish. You make it once and suddenly it’s in your weekly rotation. I love it on a platter with Turkish bread, some olives, cucumber ribbons, maybe a bit of smoked salmon or prosciutto. It looks like you tried. You didn’t. But it looks like you did.
People assume you’ve gone to loads of effort – that’s part of the magic. I’ve taken it to brunches, served it up for guests, even just made it for myself when I’m feeling bougie. It’s naturally gluten free, incredibly low effort, and somehow always makes the plate feel a bit special. I’ve whipped it up while hungover, half-asleep, or caught completely off guard by unexpected guests – it never lets me down.
And it’s so adaptable. I sometimes add lemon zest, a bit of dill, roasted garlic, a swirl of harissa, or even yoghurt if I want it extra smooth. It’s like the dip version of a little black dress – works with everything, dresses up or down, and always makes you feel a bit better about life.
Redefining Comfort Food
Comfort food gets a bad rap sometimes. People think it has to be all beige and baked and drowned in cheese. And listen, I am not knocking that at all – have you seen my gnocchi bake? But I don’t think comfort food needs to be so limited. It just needs to make you feel good.
For me, comfort food is about joy. It’s that thing that makes you smile without really knowing why. It can be a crunchy salad with herbs and citrus, or a big bowl of noodles, or something as simple as this whipped feta. If it makes you feel looked after, it counts. And this one absolutely counts.
With lockdown still dragging on, the kitchen has felt more stressful than soothing lately, and I’ve found myself leaning into recipes like this. No stress, no endless prep. Just a handful of ingredients and something delicious at the end. It’s been a good reminder that comfort in food doesn’t have to come from fuss – it comes from flavour, ease, and how it makes you feel. And this? This makes me feel bloody brilliant.
Ingredients Breakdown
Feta is the star, obviously. Go for a good-quality block – avoid the pre-crumbled stuff, it just doesn’t blend as nicely. Greek feta is my usual choice, but Bulgarian feta gives a stronger, tangier edge if that’s your thing. You’ll need a bit of cream cheese to soften it and make it smooth and spreadable. The feta’s got the personality, the cream cheese brings the charm.
Add olive oil and lemon juice to loosen it all up and give it that fresh, zingy finish. Garlic is optional – a clove if you want bite, or roasted garlic paste if you’re in a mellower mood. Don’t forget salt and pepper, but go easy at first. Feta brings plenty of salt on its own. From there, it’s a free-for-all: herbs like dill or mint, chilli flakes, harissa, honey, lemon zest – whatever you fancy.
The best thing about whipped feta is how forgiving it is. You don’t need to measure or fuss. Just blend and taste. Make it your own. That’s what makes it a staple in my kitchen. It’s always good. And more often than not, it’s exactly what I want.
Brilliant! I love feta. I have never had it whipped. I can’t wait to make this to try it. This is going to be my new favorite spread.
This sounds wonderful and light. What a great spread for my bagel and lox.
Why have I not been eating this my whole life?? This came out so incredible!
Awesomeeee!!! Perfect dip!
Super Creamy & Super Delicious! Perfect spread with salmon for my brunch!