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Whipped Feta Recipe – Rachel Cooks®

Whipped Feta Recipe – Rachel Cooks®
Whipped Feta Recipe – Rachel Cooks®


Creamy whipped feta is the perfect appetizer for any party! It’s classy and sophisticated, but it comes together with just a few minutes of effort. Use it as a dip for veggies or spread it onto a crisp slice of French bread!

Recipe Overview

Why you’ll love it: Flavorful and irresistible, this dip is perfect for parties. Keep reading for several topping ideas that take this dip to the next level.

How long it takes: 5 minutes, plus an hour to chill
Equipment you’ll need: food processor
Servings: 10

Three bowls of whipped feta, with different toppings Bread and crackers also present.Three bowls of whipped feta, with different toppings Bread and crackers also present.

 

Whipped feta might just be my new favorite appetizer! It could have been everyone raving about it that gave it the nomination of my favorite, but really, there’s more to it than that. Whipped feta has all the great salty flavor of feta, but it’s also smooth and silky and spreadable thanks to the addition of cream cheese and olive oil.

Serve this as part of your next cheese plate or charcuterie board and it’s going to be the one thing people keep inquiring about. What’s this spread? What’s in this? This is SO good!

If you’ve tried my herbed feta dip, this recipe is similar but it’s more of a blank canvas, perfect for customizing with your favorite toppings.

Reasons to Love this Whipped Feta Dip

  • Easy to make. Whipped feta is the easiest party dip to put together. Just blend everything and put it into a bowl! When you’re entertaining, recipes like this are a sanity saver.
  • Bold flavor. Feta is one of those love-it-or-hate-it ingredients, but if you’re a fan, you’ll appreciate the briny, tangy flavor of this whipped feta dip. (You’ll also love baked feta pasta and feta stuffed chicken breasts for dinner!)
  • Two-ingredient recipe. Okay, you also need pepper and olive oil, but you probably have those on hand in your kitchen already!
  • Make it ahead. Prep your whipped feta a day ahead of your party and store it in the fridge until you’re ready to serve.
Bread being dipped in whipped feta topped with honey and pistachio.Bread being dipped in whipped feta topped with honey and pistachio.

Ingredient Notes

  • Full-Fat Feta Cheese: I recommend buying a block of feta. Crumble it and let it come to room temperature so it’s easy to blend smoothly. I’ve found that containers of pre-crumbled feta tend to be too dry for this dip.
  • Reduced-Fat Plain Cream Cheese: If you prefer, you can use regular cream cheese, but just make sure you use the kind that comes in a block, not a tub and not flavored. You’ll need 4 oz. (half a package).
  • Olive Oil: This is an excellent opportunity to use a high-quality olive oil with a fruity flavor and aroma.
  • Coarse Ground Black Pepper: Flecks of freshly ground black pepper add pep and interest.
  • Crispy Bread or Pita Triangles: Choose any kind of dipper you like.
Overhead view of ingredients needed for recipe.Overhead view of ingredients needed for recipe.

How to make Whipped Feta

Process. Add the feta cheese, cream cheese, olive oil, and black pepper to your food processor. Blend until very smooth, 3 to 4 minutes, scraping down the sides of the bowl as needed.

Taste. Add more salt and pepper if you think it needs it.

Make it fancy. Transfer the dip to a plate or a shallow bowl. Add any toppings you’re using.

It’s ready to serve! Serve whipped feta with crackers, crostini, crispy bread, or pita triangles. It makes a great veggie dip, too.

Bread being dipped into whipped feta topped with pepper and olive oil.Bread being dipped into whipped feta topped with pepper and olive oil.

Tips for Making and Serving Whipped Feta

  • Use a block of feta cheese. It’s going to give you a better, smoother result than crumbled feta. Just say no to fat-free feta crumbles. Reduced fat maybe… but trust me, you really want a block of full-fat feta cheese for this recipe.
  • Be choosy about cream cheese. Be sure to buy a package of plain cream cheese, not a whipped or flavored tub. I use reduced-fat cream cheese because it’s naturally softer and easier to blend into this whipped feta. Full-fat regular cream cheese will work just fine as long as you soften it on the counter for 45 minutes to an hour prior to preparing this recipe. Please stay clear of fat free cream cheese; it has more additives than regular cream cheese.
  • Get creative with dippers. Pita chips, bread, and crackers are natural pairings. I like to make my own crostini (toasted slices of French bread). It’s so easy and very economical. This whipped feta also makes a delicious centerpiece to a crudité platter.

Topping Ideas

  • Olive oil: Drizzle a tablespoon or two of good quality olive oil onto the dip, then top with a few grinds of black pepper. A flavored olive oil like rosemary or chili pepper can add another dimension of flavor.
  • Lemon zest and fresh dill: Sprinkle a teaspoon of lemon zest and a tablespoon of fresh dill over the top. Garnish with sprigs of fresh dill and a couple of decorative lemon twists, if you like.
  • Tomatoes and chili crunch oil: Add diced tomatoes to the center of the whipped feta, then drizzle with chili crunch oil. I think this may be my favorite!
  • Honey and toasted pistachios: For a sweet and salty contrast, drizzle the dip with honey and scatter pistachios over the top. Like a little heat? Try hot honey instead.
  • Everything bagel: Drizzle the whipped feta with a tablespoon or two of olive oil, then add an equal amount of everything bagel seasoning.

Make Ahead Ideas

Prepare whipped feta up to 24 hours ahead of serving. Place it in the serving dish, without toppings, and refrigerate. Let the dip come to room temperature for 30 to 60 minutes before topping and serving.

Storage Suggestions

Refrigerate: Store leftover whipped feta in an airtight container in the refrigerator for at least 3 days.

Freeze: Whipped feta keeps well in the freezer, too. Store whipped feta (preferably ungarnished) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Allow to come to room temperature before serving. If the texture is a little grainy, give the dip a quick whirl in the food processor.

Leftover Love

Use leftovers as a sandwich spread! Whipped feta is fabulous layered with crunchy veggies like thinly sliced cucumbers, lettuce, sprouts, and red bell pepper rings. Try it on a veggie wrap or a roasted vegetable wrap.

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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Whipped feta topped with honey and pistachio.Whipped feta topped with honey and pistachio.

Prep Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

14 servings

Prevent your screen from going dark

Whipped feta has the tangy, briny flavor of feta in a supremely creamy dippable and spreadable form. It’s always a hit!

Instructions

  • In a food processor, blend feta cheese, cream cheese, olive oil, and black pepper until very smooth, 3 to 4 minutes, scraping down edges as needed. Taste and season with additional salt and pepper as needed.

  • Spread dip on a plate or in a shallow bowl (makes 1 ¾ cups). Top with desired toppings (see suggestions below) and serve immediately (see note).

  • Serve with crackers, crispy bread, or pita triangles.

Notes

Make ahead: You can make whipped feta up to 24 hours ahead of serving (without toppings). We recommend putting it in the serving dish you wish to use before refrigerating, as it gets quite firm when cold. Remove from fridge 30 to 60 minutes before serving. Add toppings immediately before serving. The whipped feta will keep in the refrigerator for at least 5 days and in the freezer for up to 3 months (thaw overnight in the fridge). 
Flavor/topping suggestions

  • Olive oil: Drizzle 1 to 2 tablespoons of a good quality olive oil over dip. Garnish with additional cracked black pepper. I like a rich, buttery olive oil to contrast with the bright flavor of the whipped feta.
  • Lemon zest and fresh dill: Sprinkle on 1 teaspoon finely grated lemon zest and 1 tablespoon chopped fresh dill, or to taste.
  • Tomatoes and chili crunch oil: Top with a few tablespoons finely diced tomatoes, such as grape or cherry tomatoes. Drizzle with chili crunch oil, to taste.
  • Honey and toasted pistachios: Drizzle on 1 to 2 tablespoons honey. Garnish with 2 tablespoons finely chopped pistachios. Toasted pecans or almonds could be substituted. If you like a little heat, try hot honey.
  • Everything bagel: Drizzle with 1 to 2 tablespoons olive oil and sprinkle with 1 to 2 tablespoons everything bagel seasoning. 

Nutrition Information

Serving: 2tablespoons, Calories: 86kcal, Carbohydrates: 1g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 19mg, Sodium: 214mg, Potassium: 31mg, Fiber: 0.02g, Sugar: 0.5g, Vitamin A: 113IU, Calcium: 92mg, Iron: 0.1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!




Written by bourbiza mohamed

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