Ready in just 5 minutes with no cooking required, this Creamy Whipped Feta is the perfect dip made with rich feta cheese and thick Greek yogurt. Serve it with pita chips or fresh vegetables for a quick and easy appetizer or mezze, spread it on your sandwiches, or use it as a bed to roasted veggies and other toppings (I have lots of ideas for you below)!

A close-up of whipped feta with olive oil, pine nuts, pistachios and herbs

An easy whipped feta dip

It's my belief that feta cheese makes almost anything better, from a few pieces of crumbled feta atop a fresh salad to a grilled cheese sandwich, and don't get me started on the flavor revelation which watermelon and feta! There is something about rich, briny feta that can transform a simple dish.

As far as feta appetizers and dips, baked feta, tirokafteri (spicy Greek feta dip), and loaded feta dip are definitely up there for me. Today's whipped feta is another amazing option that's sure to please a crowd!

Instead, this recipe combines feta cheese (I like to use blocks of feta stored in brine) with thick Greek yogurt and extra virgin olive oil to produce a fluffy and creamy whipped feta dip in 5 minutes! And the possibilities for how to serve it are endless!

Greek yogurt, feta cheese, pine nuts and crushed pistachios measured into bowls with a lemon, aleppo pepper and olive oil on the sides

Why this feta dip works?

While many whipped feta recipes use cream cheese or sour cream as the base of the dip, I like to use whole milk Greek yogurt, which is more in line with the Mediterranean way of eating. Greek yogurt balances and tames the saltiness of feta, while lending just enough tang and a smooth texture! It does not hurt to use a bit of good extra virgin olive oil to elevate the flavor and enhance the silky, rich finish.

What you'll need

This easy feta recipe is made with high-quality feta, Greek yogurt and just a handful of additional ingredients to finish. Here are the ingredients I used to make it:

  • Feta Cheese - Use a block of good quality feta that's been refrigerated in the brine. Do not use already crumbled feta, which tends to be too salty and dry.
  • Greek yogurt - Whole milk Greek yogurt will give you extra smooth, creamy dip the dip. Use a plain, unflavored Greek yogurt.
  • Lemon Zest - The zest of one lemon is blended with the feta and yogurt.
  • Extra Virgin Olive oil - Adds to the feta during blending to help create the smooth, rich texture and also added for serving for extra flavor and nutrition. For a recipe like this, I like to use more robust EVOO with a peppery finish such as Early Harvest Greek EVOO or Hojiblanca Spanish EVOO.
  • Herbs & Spices to finish (optional. This is where you can get creative and jazz up the dip however you like. I used a combination of Aleppo pepper, fresh mint and fresh parsley to add some bright and fresh flavors.
  • Nuts (optional) - Nuts are another little way to add texture and elevate the presentation, but these are optional. I used toasted pine nuts and crushed pistachios are added before serving for added crunch and flavor.

How to make whipped feta

This whipped feta dip takes 5 minutes two steps to make! It's literally a matter of whipping everything together in a food processor and then adding a few items to garnish and serve. Here's how:

  • Whip the feta. Combine the feta, Greek yogurt and lemon zest in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until the feta is whipped to a smooth texture.

    Feta cheese and Greek yogurt whipped in a food processor
  • Garnish and Serve! Transfer the feta dip to a serving plate and smooth the top of the feta, making a well in the middle. Drizzle more olive oil all over and add the Aleppo pepper, herbs, and nuts. Serve with pita chips or pita wedges.

    Whipped feta dip topped with olive oil and herbs, served with pita chips, on a blue plate

Tips for success

Keep these tips in mind when purchasing ingredients and preparing your whipped feta:

  • Use high quality feta cheese. For this recipe, you want to look for a block of a creamy Greek feta. Avoid crumbled feta, which is too dry and won't taste as good in this recipe. French or Bulgarian white cheese are also good options - they're similar to feta but can't be called feta as Greece has the PDO for "feta".
  • Use quality olive oil. Olive oil is used twice in this recipe, so you want to be sure you're using a high quality, good tasting oil that is going to add flavor and richness to the dip. If you skimp on a cheap brand, you will be able to taste the difference. Here are on my go-to olive oils. And like I mentioned earlier, if you like a robust, more peppery oil to finish the dish with big flavor, try Early Harvest Greek EVOO or Hojiblanca Spanish EVOO.
  • Serve immediately. While leftovers will last in the fridge, take full advantage of the whipped, creamy goodness by enjoying this feta dip immediately after preparing. Once it chills in the fridge, the texture will thicken.
Whipped feta cheese topped with olive oil and fresh herbs on a tray with pita chips

Topping options to serve with whipped feta

There is nothing wrong with serving a simple whipped feta with a side of crunchy homemade pita chips. But you can also use this dip as a creamy bed for things like:

Whipped feta dip on a plate with olive oil, Aleppo pepper and fresh herbs

How to store leftovers

Plain whipped feta will last in the fridge for up to 3 days. Let leftovers come to room temperature before trying to dip your pita or veggies.

Looking for another amazing feta dip? This artichoke dip with feta is a MUST try!

More easy dip recipes:

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4.84 from 106 votes

Creamy Whipped Feta Dip

Suzy Karadsheh
A close-up of whipped feta with olive oil, pine nuts, pistachios and herbs
Ready in just 5 minutes with no cooking required, this Creamy Whipped Feta is made with salty feta and thick Greek yogurt. Pair it with pita chips or fresh vegetables for a quick and easy appetizer. Be sure to check out ideas for how to use this dip as a bed to other delicious toppings!
Prep – 5 minutes
Total – 10 minutes
Serves – 6 servings


  • 8 ounces block quality feta, drained
  • ¾ cup Greek yogurt
  • 1 lemon zest
  • 2 tablespoon extra virgin olive oil, more as needed
  • 1 teaspoon Aleppo pepper, or red pepper flakes (to your taste)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 2-3 tablespoons toasted pine nuts, optional
  • 1-2 tablespoons crushed pistachios, optional


  • In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
  • Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, fresh herbs, and nuts.
  • Serve with pita chips or pita wedges.



  • Serve whipped feta with pita chips or your favorite veggies.
  • You can change the seasonings and toppings to your liking. Dukkah and bits of Preserved lemons are great to add on top. You can also use it as a creamy bed for things like roasted tomatoes or roasted broccoli
  • Leftovers and storage: plain whipped feta (with no toppings) should be stored in the fridge in a tight-lid container. It should keep for up to 3 days.
  • Visit our Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.  


Calories: 139.7kcalCarbohydrates: 4.1gProtein: 10.8gSaturated Fat: 3.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.4gTrans Fat: 0.1gCholesterol: 21.5mgSodium: 353.3mgPotassium: 58.9mgFiber: 0.3gSugar: 2.2gVitamin A: 283IUVitamin C: 2.5mgCalcium: 34.8mgIron: 0.3mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.84 from 106 votes (88 ratings without comment)

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  1. Ruby says:

    Made creamy whipped feta dip delicious, lovely and firm consistency. Did strain the greek yogurt for couple of hours before making the dip. Yummy lemon garlic taste. Certainly making this recipe again. Thanks Pam.

  2. Karen Close says:

    5 stars
    I made this dip for a party last weekend ane received numerous compliments. It was amazing! I mixed it in my Kitchen Aid stand mixer and only added one Tablespoon of Olive oil. It came out perfect. Served it with pita chips.

    1. TMD Team says:

      Thanks so much for the great review, Karen!

  3. Callie says:

    2 stars
    I was hoping for a whipped consistency. Mine was wayyy too runny. Ended up soupy. Tried upping the feta to fix it but no luck 🙁

    1. TMD Team says:

      Oh, no! I'm so sorry that happed, Callie. Usually the reason for this is over-blending... this can damage the protein structure of the cheese which will affect the texture. Next time you may want to try blending just until the ingredients are combined and see if that helps.

    2. Adrianna says:

      Same, but I guess that's why the feta to yogurt ratio is high

  4. KAP says:

    1 star
    I’ve made whipped feta dip before and was craving it. Followed this recipe exactly and it’s runny.

  5. Ness says:

    This recipe followed exactly, came out runny and only tastes like salt. Hugely disappointed

  6. Ski Girl says:

    Found this recipe quite tasteless. Added more lemon juice, oregano, lemon pepper and some garlic. Had to blend it a long time before it got really smooth. Would use lemon juice rather than lemon zest next time.

  7. Danica Ryan says:

    I haven’t tried this yet. But I LOVE all the ingredients and have done a quick basic whipped feta before as a guess and not following a specific recipe. It turned out yummy! So I’m excited to try this recipe. I’m in Australia. Can you get Aleppo pepper here and if no what would be a good substitute? Thanks!

    1. TMD Team says:

      Hi, Danica. I'm not sure if Aleppo pepper is available in Australia. If you do have any middle eastern or international markets near you, you might be able to find it there. If not, red pepper flakes is a good substitute... just be sure to use less as they are a bit more spicy.

  8. Michelene says:

    5 stars
    Simply love Suzy's recipes. Working through them all, one recipe at a time!!

    1. TMD Team says:

      What a fun adventure!! 🙂

  9. Deuce says:

    4 stars
    This was positively delicious! I made it with the grilled eggplant but used it with pork tenderloin as well!

  10. Mary Heidbreder says:

    I was so excited to try this . I followed the directions and the feta mixture came out runny and tasted awful.
    Has anyone else had this experience?

    1. Andrea says:

      You probably added too much olive oil, it happened to me before. Try to slowly pour the olive oil, and just add as needed.

    2. DF says:

      1 star
      I ended up with soup, too! And added less olive oil than the recipe called for! A waste of a block of feta! 😢

      1. Summer Miller says:

        Hi, DF! I'm Summer and I work here at The Mediterranean Dish. I'm sorry the recipe didn't workout as you had hoped it would. There can be come variation with this recipe -- different brands of Greek Yogurt can be thick or thin and different kinds of Feta can be drier or creamier. It's best to check the dip as you make it and adjust as you go. You can either thicken the dip by adding more feta, or keep it thin and use it as a dressing to drizzle over roasted vegetables, salads, fish or drizzle over lentil soup as a finishing touch. I hope that helps you put it to good use.

    3. Gigs says:

      Yes, me too.

    4. Shelley says:

      Just tried the recipe and it also came out runny. I turned it into a delicious salad dressing. Just read the comment on overmixing. Will definitely give it another try 🙂

  11. Julie says:

    5 stars
    This was fantastic. So easy to make and it went soooo fast!

  12. Beth Knoble says:

    I wish I had read comments before making as adding olive oil also made my dip too runny.

  13. Kimberly Rising says:

    5 stars
    Took your advice and used quality creamy feta and good whole Greek yogurt. It came out perfect. Thick with a nice tang. We topped ours with some mint, pistachio’s, and dried cranberries. The slight sweet of the dried cranberries made it delicious!

    1. TMD Team says:

      Sounds delicious! Thanks for sharing!

  14. John Krizos says:

    I've never heard of "whipped feta" and my family is from Greece. I don't believe this is authentic food but more a recipe you've invented?

  15. Pam says:

    Can I bake this creamy feta dip for a warm dip?

    1. TMD Team says:

      Hi, Pam. We have not tested baking this recipe, so I can't be 100% certain if it will turn out. If you're looking for a warm feta recipe, check out this baked feta.

    2. Junella Hiatt says:

      5 stars
      I made this and served it over braised cooked purple cabbage, Excellent! Houston’s Reasturant is where I first had this⭐️