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!
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.
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❤️ What I love about it ❤️
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 & 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.
- 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.
You Will Need
- Crumble your feta before adding it to your food processor.
- For a fine smoother dip use a creamy feta if you like it a bit more rustic then use a drier feta.
- Don’t be afraid to add some water to your mix if your feta dip is not coming together (more ideas in FAQs below).
- Use a good quality olive oil as this will enhance the flavour.
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.
- Pulse until it resembles a fine crumble and is combined.
- Then add the chopped basil leaves, the cream cheese and olive oil.
- 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.
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.
Common Questions (FAQs) & Tips
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.
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.
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.
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.
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.
- 1 ½ Cups feta, crumbled (approximately 230 grams)
- ⅓ Cup cream cheese (approximately 80 grams)
- ¼ Cup basil leaves chopped
- 2 Tbsps olive oil
- 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.