Ditch the boring dips and spreads and try our Whipped Lemon Feta! It's tangy, bright, and bursting with herbaceous flavor. Enjoy it for a game day with chips or as a base for roasted veggies and protein.
This light and airy dip is our go-to for a tasty appetizer. It's also a delicious spread for sandwiches and burgers, and for plating delicious protein and veggies, like garlicky flank steak and cauliflower steaks. It's a fragrant combination of savory feta cheese, bright lemon, garlic, and herbs.
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Why You'll Love Whipped Lemon Feta
- Taste - This whipped lemon feta is tangy, garlicky, and herby.
- Texture - The feta is light and airy.
- Effort - All you need to do is blend the ingredients.
- Time - It takes just a few minutes to whip up.
Key Ingredients
- Feta cheese - Feta is soft, creamy, and slightly tangy.
- Greek yogurt - Greek yogurt makes the whipped feta lighter for dipping.
- Lemon zest and juice - Lemon adds acidity and brightness.
- Garlic - Garlic adds a nice aromatic accent.
- Toasted pine nuts - Mix in toasted pine nuts for a tasty crunch.
See recipe card for quantities.
Substitutions and Variations
- Herbs - Use your favorite herbs! We enjoy a blend of herbs from our garden, like dill, mint, shiso, genovese basil, flat leaf parsley, garlic chives, and more. Pick 2-3 and use in the dip and as a garnish.
- Citrus - Use lime, meyer lemon, orange, or your favorite citrus zest and juice instead of lemon.
- Nuts - Use your favorite toasted chopped nuts, like pistachio, almonds, or a mix. Alternatively, omit the nuts all together if you do not care for them or have allergies.
- Goat cheese - Use a combination of feta and goat cheese for a sweeter taste.
- Sweetener - Add a drizzle of honey, date syrup, or pomegranate molasses for a touch of sweetness.
- Flavored olive oil - Use an infused olive oil, such as truffle, herb, garlic, and more.
- Spice - Add a touch of harissa, adobo, or hot honey for a hint of heat.
How to Make Whipped Lemon Feta
- Whip ingredients - Add feta cheese, Greek yogurt, lemon zest, lemon juice, fresh chopped herbs, garlic clove, and kosher salt to a food processor and pulse until creamy. (Photo 1, 2, and 3)
- Drizzle olive oil - Then drizzle in olive oil and pulse again until smooth and incorporated. Alternatively, you can use an immersion blender or regular blender. Do not over-mix or the dip will become watery. (Photo 4)
- Serve - Transfer the whipped feta to a serving bowl and top with a light drizzle of olive oil, toasted pine nuts, lemon zest, and fresh herbs. Then serve with your favorite vegetables, pita chips, olives, and more. Alternatively, use it as a base for plating protein, like fish, seafood, chicken, vegetables, and more. (Photo 5)
Pro tip - Allow the feta to reach room temperature before blending. This will allow the cheese to become a creamy consistency once blended.
Top Tips
- Make this sauce up to 3 days before serving for easier hosting or meal preparation. Give it a good stir and garnish when ready to serve.
- Do not over-mix! Over-mixing can result in a watery consistency.
- Use a silicone spatula to transfer the dip from the food processor or blender vessel to the serving bowl. This will allow you to get every bit of the dip without wasting any.
Whipped Feta FAQs
Why is my whipped feta grainy?
This can happen if the feta is too cold when you whip it. This can also happen if your blender isn't powerful enough. Use a high-speed blender.
Should I rinse the feta before whipping it?
No, don't rinse the feta or it could add extra liquid.
Why is my whipped feta runny?
If it gets too runny, you can add more feta cheese.
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📖 Recipe
Whipped Lemon Feta
Ditch the boring dips and try our Whipped Lemon Feta! It's tangy, bright, and bursting with herbaceous flavor. Enjoy it for a game day with chips or as a base for roasted veggies and protein.
Servings: 6
Equipment
Ingredients
- 8 oz feta cheese at room temperature
- ½ cup whole fat plain Greek yogurt
- 1 teaspoon lemon zest plus more for finishing
- 2 teaspoon lemon juice
- 2 tablespoon fresh herbs of choice, chopped,
- dill, flat leaf parsley, mint, garlic chives, shiso plus more for garnish
- 1 garlic clove chopped
- ½ teaspoon kosher salt or to taste
- 1 tablespoon olive oil plus more for finishing
- toasted pine nuts
For serving
- Pita chips
- Toasted pita
- Olives
- Sliced radishes
- Sliced cucumbers
- Sliced cherry tomatoes
- Endive
Instructions
- Whip ingredients - Add feta cheese, Greek yogurt, lemon zest, lemon juice, fresh chopped herbs, garlic clove, and kosher salt to a food processor and pulse until creamy. Drizzle in olive oil and pulse again just until smooth and incorporated. Alternatively, you can use an immersion blender or regular blender. Do not over-mix or the dip will become watery.8 oz feta cheese, ½ cup whole fat plain Greek yogurt, 1 teaspoon lemon zest, 2 teaspoon lemon juice, 2 tablespoon fresh herbs of choice, chopped,, 1 garlic clove, ½ teaspoon kosher salt, 1 tablespoon olive oil, dill, flat leaf parsley, mint, garlic chives, shiso
- Serve - Transfer the whipped feta to a serving bowl and top with a light drizzle of olive oil, toasted pine nuts, lemon zest, and fresh herbs. Serve with your favorite vegetables, pita chips, olives, and more. Alternatively, use it as a base for plating protein, like fish, seafood, chicken, vegetables, and more.toasted pine nuts, Pita chips, Toasted pita, Olives, Sliced radishes, Sliced cucumbers, Sliced cherry tomatoes, Endive
Video
Notes
Storage
- Refrigerate leftover whipped feta in an air-tight container for up to 3 days.
- Allow the feta to reach room temperature because this ensures the cheese will have a creamy consistency once blended.
- Make the feta up to 3 days before serving for easier hosting or meal preparation. Just give it a good stir and garnish when ready to serve.
- Use a silicone spatula to transfer the dip from the food processor or blender to the serving bowl. This allows you to get every bit of the dip without wasting any.
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