This Whipped Feta Dip is as addictive as it is easy to make! It’s a creamy, savory, fresh Greek dip that comes together in minutes and is always a hit with everyone!
Quick and easy dips are my go-to recipes anytime I’m serving a party food to a crowd, and anytime I’m asked to bring something. Buffalo hummus and White bean dip are also worth keeping in mind the next time you’re looking for an easy appetizer brimming with beautiful fresh flavors!
Table of contents
Feta Dip Recipe
Whipped feta dip is an irresistible creamy dip made with feta and cream cheese, roasted garlic, a drizzle of olive oil, lemon juice, and fresh herbs. That’s it! Just a handful of pure and simple ingredients turned into a light shareable appetizer perfect for game day parties, holiday parties, and anytime you need a great dip for a raw veggies platter.
It’s an easy Mediterranean style dip with robust flavors, thanks to the roasted garlic and salty feta that come together so nicely. The lemon gives it a zesty finish and the herbs bring everything together. I know it’s one everyone likes, so I make sure to have it as part of my appetizer menu no matter the occasion.
- Garlic – You’ll need a whole head to roast. You may not use all of it, but it’s much easier to roast it whole.
- Extra Virgin Olive oil – A nice, healthy, neutral oil that not only gets used to roast the garlic but it’s also a part of the dip to help get it nice and smooth.
- Feta cheese – A delicious sheep’s milk (or sheep and goat) cheese that sits in a brine resulting in amazingly delicious, salty cheese.
- Cream cheese – Cream cheese is a heartier cheese, which is creamier and less crumbly than feta. It’s also milder in flavor, so it adds a nice texture and flavor balance.
- Lemon juice – A vibrant citrus finish at the end, livens up this amazing dip!
- Parsley & Fresh Thyme – Fresh herbs are just the earthy note this dip needs. We’ve got creamy, salty, citrusy, and herb-y (it’s a word now), and it’s so good!
How to Make Whipped Feta
An easy whipped cheesy spread is just a few steps away. Don’t forget to keep a spoon handy for the MOST important step. The taste test 😉
Step 1: Preheat the oven to 400 degrees. Cut about ¼ inch off the top of the garlic head. Leave the skin on and the roots intact.
Step 2: Drizzle a bit of the olive oil over top and wrap the garlic head tightly in foil. Bake for 30 minutes until the garlic is tender and pierced with a knife or fork. Remove from the foil and allow it to cool to room temperature.
Step 3: Place the block of feta, cream cheese, remaining olive oil, and lemon juice in the bowl of a food processor. Pulse on high speed until smooth and creamy, scraping down the sides of the bowl several times.
Step 4: Squeeze 5 garlic cloves out of their skins and place them in the food processor. Toss in the fresh herbs and pulse until garlic is well combined.
Step 6: Season with salt and black pepper to taste and serve immediately or place in the fridge, covered with plastic wrap until you’re ready to enjoy.
- Swap out the garlic and thyme for a smaller amount of basil, oregano, or rosemary. About ½ tsp.
- Swap out half of the cream cheese for ½ cup of sour cream or plain Greek yogurt. It’ll be a little lighter in consistency.
- For spicy feta dip, add ⅛ teaspoon of red pepper flakes (or more if you’d prefer). Sriracha also works, as does diced jalapenos.
- Add ¼ cup honey for a slightly sweet addition.
- Roast the garlic ahead of time for convenience. You won’t use all of it for this dip so it’s great to keep it on hand. It can be stored for up to 2 weeks, so you’re sure to find lots of uses for it!
- Swap out the roasted garlic with 2 cloves of fresh minced garlic.
- Bring feta and cream cheese to room temperature beforehand. That way it’s easily spreadable.
- Warm up some pita bread for serving. Brush with olive oil, sprinkle with salt, and heat it in the oven. So good.
- If you don’t have a food processor, you can use a blender or even a hand mixer or immersion blender, although the texture may not be as smooth.
Keep feta dip stored in an airtight container for up to 4 days in the fridge.
We love it with warm pita bread, pita chips, fresh veggies, crackers, or slices of crusty toasted bread! It’s a great easy dip for veggie platters or charcuterie boards along with marinated olives, roasted red peppers, prosciutto, and other yummy items!
If you have any left be sure to use it in a Greek salad, this baked feta pasta, chicken and spinach in a feta cream sauce or add these cucumber feta bites to your appetizer table.
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Whipped Feta Dip
- Food Processor
- 1 head garlic
- 2 tablespoons olive oil plus 1 teaspoon
- 8 ounces feta cheese room temperature
- 8 ounces cream cheese room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon thyme leaves
- 1 teaspoon fresh parsley
- Preheat oven to 400° F.
- Cut ¼” off the top of the head of garlic, leaving the root and skins intact. Drizzle 1 teaspoon of olive oil over top and wrap the garlic tightly in foil.
- Bake the garlic for 30 minutes, or until fork tender. Remove from the foil and cool to room temperature.
- After the garlic has cooled, place the feta, cream cheese, olive oil, and lemon juice in the bowl of a food processor and pulse on high speed until smooth and creamy.
- Squeeze 5 garlic cloves out of their skins and place them in the food processor, along with the thyme and parsley. Pulse until the garlic is broken up and well combined. Save the remaining garlic cloves for another recipe or add a few more to the dip– up to you!
- Season with salt and pepper to taste (or add a pinch of red pepper flakes for a bit of heat). Serve with pita chips, fresh veggies, crackers or crusty bread slices.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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