Whipped Feta Dip

Name: Whipped Feta Dip
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 8 oz (227 g) feta cheese, crumbled; 1 cup (227 g) Greek yogurt, full-fat, plain, at room temperature; 2 tbsp (30 ml) fresh lemon juice, freshly squeezed; 2 tbsp (8 g) fresh dill, finely chopped; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 1 clove (5 g) garlic, minced; 2 tbsp (30 ml) extra-virgin olive oil, for drizzling; kosher salt, to taste; freshly cracked black pepper, to taste; ⅛ tsp (½ g) red pepper flakes, for garnish (optional)

From the MyKitchenBank Kitchen

A silky Mediterranean dip of whipped feta cheese and Greek yogurt, brightened with fresh lemon juice and herbs, finished with a drizzle of olive oil. Ready in 10 minutes with no cooking required. Serve with warm pita, fresh vegetables, or crackers for an elegant appetizer or snack.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 1.5 cups (serves 6 as an appetizer)

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Steps

Before you start

Finely chop the dill and parsley and mince the garlic before starting; this is the most time-consuming prep.
Measure all ingredients and place within reach of your food processor for seamless blending.
Use full-fat Greek yogurt for the creamiest result; non-fat versions will thin the dip too much.

1
Prepare food processor
- Place the food processor bowl and blade on your work surface.
- Have all ingredients measured and prepped (fresh herbs finely chopped, garlic minced) within reach.
- This ensures smooth, fast blending without interruption.
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Tip: Organizing everything ahead prevents the food processor from sitting idle, which protects the color and freshness of your herbs.
2
Combine feta and yogurt
- Add 8 oz crumbled feta cheese and 1 cup Greek yogurt to the food processor.
- Blend on medium speed for 45–60 seconds, stopping once to scrape down the sides of the bowl with a spatula.
- The mixture should be creamy and mostly smooth, with just slight texture remaining.
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Ready when: Mixture is light, fluffy, and creamy with slight texture remaining.
Tip: Do not over-blend or the friction will heat the dip and thin it out. Stop as soon as it reaches a creamy consistency.
3
Mix in lemon and garlic
- Add 2 tbsp fresh lemon juice and 1 minced garlic clove.
- Pulse 2–3 times until the garlic is evenly incorporated throughout.
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Ready when: Garlic is evenly distributed with no visible chunks.
4
Add fresh herbs
- Add 2 tbsp finely chopped fresh dill and 2 tbsp finely chopped fresh parsley.
- Pulse 3–4 times until the herbs are evenly distributed.
- The dip should now have visible herb flecks and a light green tint.
- Do not blend continuously or the herbs will break down too much and the dip may thin.
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Ready when: Herbs are evenly distributed and visible throughout; dip has a light green tint.
Tip: Pulse gently rather than blend continuously to preserve the dip's texture and keep herbs looking fresh and bright.
5
Season to perfection
- Transfer the dip to a serving bowl using a spatula.
- Taste a small spoonful.
- Add kosher salt and freshly cracked black pepper a pinch at a time, stirring well between additions.
- Remember that feta is already quite salty, so taste carefully and add salt gradually.
- Adjust until the flavors are bright and balanced.
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Ready when: Dip tastes bright, balanced, and not over-salted.
Tip: Start with less salt than you think you need; feta varies widely in saltiness by brand and origin. You can always add more, but you cannot remove it.
6
Finish with olive oil
- Drizzle 2 tbsp extra-virgin olive oil over the surface of the dip in a spiral or concentric circles for a beautiful presentation.
- Optional: top with a pinch of red pepper flakes, a small sprig of fresh dill, or a few pomegranate seeds if in season.
- Serve at room temperature with warm pita bread, pita chips, fresh vegetable crudités (cucumber slices, cherry tomatoes, bell peppers, radishes), or crackers.
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Ready when: Dip is ready to serve.
Tip: Serve at room temperature, not chilled, so the flavors are most pronounced and the dip maintains its ideal creamy texture. If chilled ahead, bring to room temperature 15–20 minutes before serving.

Good to know

Tips

Do not over-blend: The dip should be creamy but still have slight texture. Over-blending—especially with a regular blender—generates heat through friction and will thin the mixture. Pulse gently and stop as soon as ingredients are combined.
Feta varies significantly in saltiness: Different brands, origins, and types (barrel-aged vs. fresh, Greek vs. domestic) range from mild to intensely salty. Taste the dip carefully after adding the herbs and add salt very gradually; you may need no additional salt at all.
Serve at room temperature: Cold dips are too thick and difficult to scoop. If you make the dip ahead and chill it, bring it to room temperature 15–20 minutes before serving. You can thin it slightly with a bit more lemon juice or olive oil if needed.
Customize your garnish: The olive oil drizzle is essential, but feel free to top with red pepper flakes, pomegranate seeds, crispy breadcrumbs, toasted pine nuts, sumac, or a sprinkle of dried oregano for extra color and flavor.

Make ahead

Yes. Prepare up to 2 days ahead and refrigerate in an airtight container. The flavors mellow and marry as the dip sits, which is actually lovely. The dip may firm up as the yogurt releases moisture—simply stir well before serving. Add the olive oil drizzle just before serving so it stays fresh and visually appealing.

Storage & reheating

Room temperature: Serve within 2 hours of making. Refrigerator: Store in an airtight container for up to 4 days. Yogurt may separate slightly as it releases moisture (completely normal); stir well before serving. Freezer: Transfer to a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator (the texture may change slightly, but flavor remains excellent). To serve after freezing: stir well to recombine and bring to room temperature or serve chilled as you prefer.

Substitutions

Greek yogurt, full-fat, plain → Labneh or strained yogurt. Use the same amount. Labneh is thicker and tangier than Greek yogurt, resulting in a richer dip with more pronounced yogurt flavor and a slightly firmer body.
fresh dill → Fresh mint and/or basil. Use 2 tbsp fresh mint or up to 4 tbsp total of any combination of mint, basil, and dill. This variation is more classically Greek and pairs beautifully with Mediterranean vegetables.
fresh lemon juice → White wine vinegar or red wine vinegar. Use the same amount (2 tbsp). This creates a deeper, slightly more acidic tang with less brightness than lemon but equally delicious complexity.
garlic → Roasted garlic, or omit. For roasted garlic, use ½ clove for a mellow, sweet flavor. To omit entirely, skip it for a lighter, more delicate dip. Adjust to your preference for garlic intensity.