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Home » Salad Dressings

How to Make Whipped Feta

Made by Anastasia Papapetros - Serves 16 Filed Under: Creamy Salad Dressings Recipes, Salad Dressings, Spices Condiments

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Whipped Feta is perfect for all the feta lovers out there! It has a wonderfully creamy, salty decadence to it, is easy to prepare and makes a tasty dip and spread. The perfect appetizer for a party or any get-together!

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Whipped feta in a bowl with fresh basil and olive oil in an aqua bottle on top.

There’s something about the creamy saltiness of feta cheese that makes it the perfect candidate for whipping. This easy feta dip is light and creamy, similar in consistency to cream cheese or ricotta with a milder more subdued flavour.

If you prefer a traditional Greek dip why not try our cool and refreshing tzatziki dip.

In This Post:
 [hide]
  1. ❤️ What I Love About This Salad ❤️
  2. Ingredients and Substitutions
  3. How to Make It
  4. Serving Ideas
  5. Tips and Questions
  6. We Have Used it With
  7. Recipe Card

❤️ What I Love About This Salad ❤️

It really makes my taste buds sing and dance with happiness! I just love, love, love its salty, tangy, creaminess and how versatile it is - spread it on warm pita bread; top off a salad or grain bowl; stir it through pasta for creamy cheesiness or use it as a condiment on grilled meat, fish and roasted veggies.

Ingredients and Substitutions

  • Feta - the base for this bowl full of creamy decadence. Our family likes to use a firm Greek feta such as Dodoni feta but feel free to use your favourite. I would however avoid Australian 'feta' as it is a bit bland.
  • Cream cheese - here to provide a rich and creamy element to the dip, you can replace it with either sour cream or Greek yoghurt for some added tang.
  • Basil - adds a note of herby aroma, it can be replaced with fresh mint or leave it out altogether for more neutral flavour.
  • Olive oil - here to help break down the feta and loosen it. It may not be necessary if you are using sour cream or Greek yoghurt.
Labelled whipped feta ingredients.

Variations

  • Have a sweet tooth? Make a honey whipped feta instead by leaving out the basil and adding a tablespoon or two of honey.
  • Prefer a feisty feta dip instead then add a hot chilli or some chilli flakes
  • For a lemony whipped feta add some lemon zest or if you have some preserved lemons then chop them up finely and a tablespoon.
  • Like crunch? For a nutty feta dip stir through some whole roasted nuts such as pine nuts or almond slivers.
  • For a Middle Eastern feta dip leave out the basil and stir through 1-2 tablespoons of either Dukkah or Za’tar.

How to Make It

  • First place the crumbled feta in a food processor, it is important for it to be crumbled otherwise it will be too clumpy.
💡TIP: For a fine smoother dip use a  creamy feta if you like it a bit more rustic then use a drier feta. 
  • Pulse until it resembles a fine crumble and is combined.
FETA THAT HAS BEEN BLITZED IN A BLENDER
  • Then add the chopped basil leaves, the cream cheese and olive oil.
💡TIP: Use a good quality olive oil as this will enhance the flavour.
  • Blitz until smooth and creamy, if it is too thick and not smooth then add some water a tablespoon at a time until you get your desired consistency.
💡TIP: Don’t be afraid to add some water to your mix if your feta dip is not coming together.

Serving Ideas

So what can you use your creamy, dreamy whipped feta dip on?

  • Try it as a dip for crudités and pita chips.
  • As part of a mezze platter with other dips such as humous or taramasalata.
  • Great as a spread for wraps and sandwiches.
  • Wonderful as a stuffing for chicken fillets.
  • Smear it on the bottom of a plate as a base for lamb cutlets with a fresh tomato and herb salsa on top.
  • Great on toasted sourdough with avocado slices as a snack (sprinkle some Dukkah on top and you will be in heaven).
  • Stir it through some warm pasta for a quick meal.
  • serve it with roasted tomatoes or macerated balsamic strawberries for an elegant starter or appetiser.

Tips and Questions

What Are the Different Types of Feta?

As Greece has a PDO (protected designation of origin) on feta from Greece can be called "feta" the rest should be called "white cheese":

  • Greek Feta – traditional Greek feta is made with at least 70% sheep’s milk and 30 % with goat’s milk It is salty and tangy with a dry and crumbly texture.
  • Danish White Cheese– Is made from cow’s milk with a mild and creamy texture.
  • Bulgarian White Cheese – is made with sheep’s milk and yoghurt culture, which gives its characteristic tangy taste.
  • Australian White Cheese – is made from cow’s milk. It is a balance between the saltiness of Greek feta and the creaminess of Danish feta. To be honest I find it a bit bland and tasteless.
  • Pesian White Cheese  - A soft cheese that is full-flavoured, wonderfully creamy with a lush buttery finish and not overly salty. Predominately made from sheep's milk.

What is the Best Feta to Use?

  • Use a drier feta such as a Greek feta like Dodoni or Karalis if you like little bits of feta in your dip or if you prefer a smoother consistency then try a Persian or Bulgarian white cheese.

Can It Be Made Ahead of Time? 

  • You betcha 😉! As it keeps for 5 days in the fridge it can certainly be made in advance but just make sure you bring it to room temperature for a smoothie dip.
  • However, if you are serving this as part of a cheese platter then serve it cold straight out of the fridge so it is firm.

How Long Can I Store Whipped Feta?

  • It can be stored in an airtight container in the refrigerator for up to 5 days.
  • Let it sit at room temperature for 30 minutes before serving, as the feta tends to stiffen when refrigerated.

Can You Freeze It?

  • I would not recommend freezing this dip as it changes the consistency of the dip and it may also ‘split’ in the freezer and become gritty.

We Have Used it With

Heirloom Tomato Salad

HEIRLOOM TOMATO SALAD & WHIPPED FETA

Recipe Card

Whipped feta in a bowl with fresh basil and olive oil in an aqua bottle on left.

How to Make Whipped Feta

Whipped feta is quick and easy to prepare and it makes for a tasty dip and spread. It would be the perfect appetizer for a party or get together!
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Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Dip
Cuisine: Greek
Keyword: Easy
Servings: 16 Tablespoons (1 cup)
Calories: 69kcal
Author: Anastasia Papapetros
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Ingredients
  • 1 ½ Cups feta, crumbled (approximately 230 grams)
  • ⅓ Cup cream cheese (approximately 80 grams)
  • ¼ Cup basil leaves chopped
  • 2 Tbsps olive oil
Metric - Imperial
Instructions
  • First place the crumbled feta in a food processor
  • Pulse until combined.
  • Add the chopped basil leaves, the cream cheese and olive oil.
  • Blitz until smooth and creamy.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 69kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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    5 from 2 votes (1 rating without comment)

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  1. Maria Gatsos says

    December 28, 2022 at 4:50 pm

    5 stars
    Thank you for this recipe. Very easy and very delicious! The basil goes so well with it!

    Reply
    • Anastasia says

      December 28, 2022 at 5:39 pm

      So glad you liked it! It is a family favourite 😉.

      Reply

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