I love how this dip turns a few simple ingredients into something that feels totally special. It’s salty and creamy from the feta, mellowed out by cream cheese or yogurt, and the toppings add that irresistible sweet and crunchy contrast. The best part? It takes less than 10 minutes to make, and I can serve it with pretty much anything—bread, crackers, veggies, or part of a larger mezze spread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ For the Feta Dip 400 g Danish feta, at room temperature 125 g cream cheese (or 3/4 cup yogurt) 1/4 tsp garlic, crushed 1 1/2 tsp lemon zest (optional) 3 tbsp extra virgin olive oil
→ For the Toppings 3 tbsp honey 1 tbsp extra virgin olive oil 2 tbsp pistachios, roughly chopped 1/2 tsp parsley, finely minced Pinch of chili flakes (optional) Sprinkle of lemon zest (optional)
→ For Dipping Thick slices of warm bread Pita, flatbread, or Lebanese bread wedges Crackers Veggie sticks (carrot, cucumber, bell pepper, etc.)
Directions
I place the feta, cream cheese, garlic, and lemon zest into a food processor. I blitz on high for about 10 seconds, scraping down the sides once.
With the motor running, I slowly drizzle in the olive oil and blend until the mixture is silky smooth, scraping the sides as needed.
I spread the whipped feta onto a shallow plate or bowl, smoothing it into a layer about 1.5 cm thick. I use the back of a spoon to swirl the surface slightly.
I drizzle honey and olive oil over the top, then sprinkle with chopped pistachios, parsley, chili flakes, and a bit of lemon zest if I want an extra pop.
I serve it immediately with my choice of dippers—warm bread is my favorite.
Servings and timing
This recipe makes about 8 servings as an appetizer or dip. Preparation Time: 10 minutes Cooking Time: None Total Time: 10 minutes
Variations
I sometimes use yogurt instead of cream cheese when I want a lighter, tangier dip.
Maple syrup works in place of honey for a warmer sweetness.
I’ve topped it with sun-dried tomatoes, olives, or chopped walnuts depending on what I have on hand.
If I want a spicy twist, I add more chili flakes or a pinch of smoked paprika to the whipped base.
For a dairy-free version, I use vegan feta and plant-based yogurt—it still whips up beautifully.
Storage/Reheating
I store the whipped feta dip (without toppings) in an airtight container in the fridge for up to 3 days. I add the toppings just before serving because once garnished, the dip starts to release moisture after about 30 minutes. I don’t reheat it—it’s best served cold or at room temperature. A quick stir before serving helps bring back its creamy consistency.
FAQs
Can I use Greek feta instead of Danish feta?
Yes, I can, but the texture will be slightly grainy unless I blend it for longer. Danish feta is smoother and gives the best creamy finish.
Can I make this dip ahead of time?
Absolutely. I often whip the dip a day ahead and just add the toppings before serving. It saves time and still tastes amazing.
What’s the best way to crush the pistachios?
I place them in a zip-top bag and gently crush them with a rolling pin. This keeps the pieces chunky but even.
Can I freeze whipped feta dip?
I don’t recommend freezing it—the texture changes after thawing and becomes less creamy. It’s best enjoyed fresh within a few days.
What can I serve this dip with besides bread?
I love pairing it with veggie sticks, pita chips, or even spreading it inside wraps or sandwiches. It’s also great as part of a cheeseboard or mezze platter.
Conclusion
This Whipped Feta Dip is a simple yet sophisticated appetizer that I turn to again and again. It’s creamy, tangy, and just the right balance of salty and sweet. Whether I’m making it for a party or just for myself, it’s fast, flavorful, and always a hit on the table.
Creamy, tangy, and topped with honey and pistachios, this whipped feta dip is the ultimate crowd-pleaser—ready in just 10 minutes!
Author:Ella
Prep Time:10 minutes
Total Time:10 minutes
Yield:8 servings
Category:Appetiser, Dip, Party Food
Method:Blending
Cuisine:Mediterranean, Western
Diet:Vegetarian
Ingredients
→ Creamy Feta Dip:
400g Danish feta (creamy style, at room temperature)
125g cream cheese (or ¾ cup yogurt or sour cream, at room temperature)
¼ tsp garlic, crushed
1½ tsp lemon zest (optional)
3 tbsp extra virgin olive oil
→ Toppings:
3 tbsp honey
1 tbsp extra virgin olive oil
2 tbsp pistachios, roughly chopped
½ tsp parsley, finely minced
Pinch of red pepper flakes (optional)
Extra lemon zest (optional)
→ Dipping Options:
Warm bread slices
Pita, Lebanese, or flatbread wedges
Crackers
Veggie sticks (crudités)
Instructions
Blend Dip Base: Add feta, cream cheese (or yogurt), garlic, and lemon zest to a food processor. Blitz for about 10 seconds until fairly smooth, scraping down the sides as needed.
Add Olive Oil: With the motor running, slowly drizzle in the olive oil. Continue blending until the mixture is silky smooth and creamy.
Serve: Spread the dip in a shallow bowl or plate, about 1.5 cm (0.6″) thick. Create swirls using the back of a spoon.
Top & Garnish: Drizzle with honey and extra olive oil. Sprinkle with chopped pistachios, parsley, red pepper flakes, and lemon zest.
Serve Immediately: Offer with your choice of bread, crackers, or veggie sticks.
Notes
Feta Choice: Danish feta blends smoother than traditional Greek feta, which may have a grainier texture.
Substitutions: Cream cheese can be replaced with yogurt or sour cream (use ⅓ cup).
Topping Variations: Try maple syrup, other nuts (walnuts, pecans), or additions like olives, sun-dried tomatoes, or dried fruit.
Storage: Store dip (without toppings) in the fridge for up to 3 days. Top just before serving.
No Stand Mixer: A food processor or stick blender is required for best texture.
