Feta is already one of my favorite cheeses to set out for guests, but whipping it turns a salty, crumbly block into something completely different. It becomes silky and creamy, and perfect for adding to crackers and crostini.
This whipped feta dip takes about 10 minutes and just two main ingredients: block feta and a little whipped cream cheese. The cream cheese softens feta's sharp bite and gives the dip a velvety texture without making it tangy the way yogurt does.
I like to finish mine simply with a drizzle of olive oil, cracked black pepper, and crushed Hatch chili flakes, but there are so many toppings you can choose from! I listed all my favorites below (both sweet and savory), plus some tips for getting it extra smooth.
Why You'll Love This Whipped Feta
- It's ridiculously easy. Two ingredients and a food processor are all you need, and it's done in about 10 minutes.
- It's creamy, not tangy. Whipped cream cheese mellows the feta's saltiness and makes it extra smooth.
- You can make it ahead. It keeps in the fridge for up to 3 days, which means all you'll have to do on party day is set it out to enjoy.
- It goes with everything. Serve it plain, dress it up with sweet or savory toppings, or add it to a charcuterie board.
What You'll Need
Ingredients
- Block feta in brine: This is the most important choice you'll make. Block feta packed in brine is creamier and fresher tasting than pre-crumbled feta, which is coated with anti-caking agents that will keep it from coming out smooth. Greek feta made with sheep's milk (or a sheep and goat blend) is the creamiest; cow's milk feta works too but is a little milder.
- Whipped cream cheese: The whipped version blends in more easily than block cream cheese and gives the dip a light, fluffy texture.
- Olive oil or heavy cream (optional): A tablespoon or two will loosen the dip if you like it softer and more spreadable.
- Toppings: I usually finish mine with a drizzle of olive oil, cracked black pepper, and crushed Hatch chili flakes (regular crushed red pepper flakes work just as well). I buy my Hatch chili flakes at Trader Joe's, but I've also seen them on Amazon and at my local grocery store.
The full ingredient amounts are in the recipe card below.
Equipment
- Food processor: For the smoothest whipped feta, this is the best tool you can use. I've made this using a high-powered blender, but it's harder to get every last bit out from the blades at the bottom. I don't recommend an immersion blender here, even though it's great for some of my other whipped cheese recipes.
- Rubber spatula: For scraping down the sides while you're blending it.
- Serving bowl: You can use a small bowl like mine (see images), or try a wide, shallow dish that gives you room to swirl the top (and it leaves little pockets for olive oil and toppings).
How to Make Whipped Feta
The full instructions are in the recipe card below, but here's a quick overview:
- Prep the feta. Drain the feta, pat it dry with a paper towel, and let it sit at room temperature with the cream cheese for about 30 minutes. Room-temperature cheese whips up much easier and smoother.
- Blend. Crumble the feta into the food processor and add the cream cheese. Pulse a few times to break it up, then blend it for 2 to 3 minutes, stopping to scrape down the sides, until it's smooth and creamy.
- Adjust the texture. If it's thicker than you like, add a drizzle of olive oil or heavy cream a tablespoon at a time and blend it again.
- Season. Taste it before you add seasoning, because feta is salty enough that it probably won't need any salt. But a little black pepper is nice!
- Serve. Scrape it into a bowl, smooth it out with the back of a spoon, and finish it with olive oil, black pepper, and chili flakes.
Tips for the Creamiest Whipped Feta
- Skip the crumbles. I can't say it enough: block feta in brine makes all the difference.
- Dry it well. Extra brine can make the dip watery, so make sure to pat the block completely dry before it goes in.
- Be patient. If it looks grainy at first, keep blending. It usually takes the full 2 to 3 minutes to get creamy.
- Add liquid slowly. It's easy to thin the dip and not so easy to thicken it again, so add oil or cream just a little at a time.
- Fix a runny dip. If you do add too much, blend in a bit more feta or cream cheese, or chill it for 30 minutes and it will firm up.
Whipped Feta Variations
I love the cream cheese version best, but this recipe is easy to adapt to what you have on hand.
- With Greek yogurt: Swap the cream cheese for about ⅓ cup of plain Greek yogurt. It's lighter and tangier, so try both and choose your favorite.
- Without cream cheese: Blend the feta on its own, adding olive oil or heavy cream a tablespoon at a time until it's smooth. It's saltier and a bit denser, but still delicious.
- Garlic and herb: Add a small minced garlic clove and a handful of fresh herbs like dill, parsley, or mint. If you love those flavors, try my Boursin dip too!
- Lemony: Blend in the zest of half a lemon and a teaspoon of fresh lemon juice.
- Spicy: Blend a pinch of Hatch chili flakes or red pepper flakes right into the dip, or add a few strips of roasted red chile peppers (or use the oil from the peppers in place of the olive oil).
Whipped Feta Topping Ideas
Whipped feta is fantastic on its own, but the toppings are where you can really have fun with it. Spread it into a shallow bowl, swirl the top, and add one of these combinations:
Sweet Toppings
- Medjool dates, pistachios, and honey: Chopped dates and crunchy pistachios with a drizzle of honey. Or spread it right on the board for a whipped feta board.
- Hot honey and pecans: Sweet heat plus a little crunch.
- Fresh figs and honey: Sliced figs with a drizzle of honey.
- Strawberries and honey: A splash of balsamic glaze is great here too.
- Fig or pepper jam: Swirl in a spoonful of bacon fig jam or blackberry jalapeño jam.
- Cranberry sauce and pecans: A perfect holiday version for Thanksgiving and Christmas.
Savory Toppings
- Olive tapenade: Spoon green olive tapenade over the top.
- Kalamata olives and cucumber: Chopped olives, minced cucumber, and a drizzle of olive oil.
- Tomatoes and cucumber: Chopped cherry tomatoes and cucumber are perfect in the summertime.
- Roasted red peppers and pine nuts: Smoky, sweet, and a little crunchy.
- Fresh herbs: Any mix of chopped dill, parsley, basil, mint, or oregano.
What to Serve with Whipped Feta
- Crackers: Water crackers and thin flatbread crackers are my go-tos, but any will do.
- Bread: Crostini, toasted baguette slices, or warm pita wedges.
- Fresh fruit: Red and green grapes, apple or pear slices, and figs all pair well with the salty cheese.
- Vegetables: Cucumber rounds, bell pepper strips, cherry tomatoes, and endive leaves.
- Cured meats: Salami and prosciutto pair beautifully, and so do my prosciutto wrapped dates with blue cheese.
It's also a great addition to a charcuterie board. Set the bowl in the middle and arrange the meats, crackers, and fruit around it so guests can build their own bites. Leftovers are delicious spread on sandwiches and wraps or tossed with roasted vegetables.
Make Ahead and Storage
Make Ahead
You can make whipped feta up to 3 days ahead. Store it in an airtight container in the fridge, then let it sit out for about 30 minutes before serving so it softens up. Give it a good stir and add the olive oil and toppings just before serving.
Storing Leftovers
Cover and refrigerate any leftovers for up to 3 days. The dip gets more firm as it chills, so stir it well or add a tiny drizzle of olive oil to loosen it up. Like any dairy dip, don't leave it out at room temperature for more than 2 hours.
Frequently Asked Questions
Do you drain feta before whipping it?
Yes, drain the brine and pat it dry with a paper towel. Extra brine can make the dip watery and even saltier.
Why is my whipped feta grainy?
The most common reason is using pre-crumbled feta, which has anti-caking agents that keep it from getting creamy. Cold cheese and not blending long enough can also leave it grainy, so start with room-temperature block feta and blend it for the full 2 to 3 minutes.
Can I use crumbled feta?
You can, but the dip won't be as smooth or creamy. If crumbles are all you have, blend it a little longer and add an extra drizzle of olive oil.
Can I make whipped feta without a food processor?
I've tested this recipe using a blender, and although it works, you'll need to stop and scrape it down more often. If you don't have either, you can mash softened feta with a fork and then beat it with the cream cheese using a hand mixer, but it won't get nearly as creamy. It's still delicious though!
What if my whipped feta is too salty?
Blend in a little more whipped cream cheese or a spoonful of Greek yogurt, or add a squeeze of lemon juice to balance the salt.
How long does whipped feta last?
It keeps in an airtight container in the fridge for up to 3 days.
Can you freeze whipped feta?
I don't recommend it. Freezing changes the texture, and it turns grainy and watery as it thaws.
Should whipped feta be served cold or at room temperature?
It's best slightly cool but not straight from the fridge. Let it sit out for about 30 minutes so it's soft and easier to spread.
Can I make whipped feta without cream cheese?
Yes, just use about ⅓ cup of plain Greek yogurt instead, or blend the feta on its own with olive oil or heavy cream added a tablespoon at a time.
More Whipped Cheese Recipes
📖 Recipe
Easy Whipped Feta Dip
This creamy whipped feta dip comes together in about 10 minutes with block feta and whipped cream cheese. Serve it plain or dress it up with your favorite sweet or savory toppings.
Ingredients
- 8 ounces block feta cheese in brine, drained and patted dry
- 3 ounces whipped cream cheese, room temperature
- 1 to 2 tablespoons olive oil or heavy cream (optional, to thin)
Optional Toppings
- Olive oil, for drizzling
- Freshly cracked black pepper
- Crushed Hatch chili flakes or crushed red pepper flakes
- Freshly chopped herbs
Instructions
- Let the feta and cream cheese sit at room temperature for about 30 minutes.
- Crumble the feta into the bowl of a food processor and add the whipped cream cheese. Pulse a few times to break it up.
- Blend it for 2 to 3 minutes, stopping to scrape down the sides with a spatula, until it's smooth and creamy.
- If it's too thick, add olive oil or heavy cream 1 tablespoon at a time, blending after each addition, until it reaches your desired consistency.
- Taste and season with black pepper if desired (feta is salty, so extra salt usually isn't needed).
- Spread the whipped feta into a bowl and swirl the top with the back of a spoon. Drizzle with olive oil and sprinkle with black pepper and chili flakes. Serve with crackers, bread, fruit, or vegetables.
Notes
Feta: Use block feta packed in brine for the creamiest results. Pre-crumbled feta contains anti-caking agents that can make the dip grainy.
Greek yogurt option: Swap the cream cheese for about ⅓ cup of plain Greek yogurt for a lighter, tangier dip.
Make ahead: Whipped feta keeps in an airtight container in the fridge for up to 3 days. Let it sit out for about 30 minutes, stir, and add toppings just before serving.
Storage: Refrigerate leftovers for up to 3 days. Freezing isn't recommended.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 125Total Fat: 11gSaturated Fat: 7gUnsaturated Fat: 4gCholesterol: 40mgSodium: 299mgCarbohydrates: 2gSugar: 2gProtein: 5g
The nutrition information is HIGHLY estimated. For more accurate information, we suggest using an online nutrition calculator and entering the exact amounts you use for your particular board.
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