Whipped Feta Dip is full of flavor and such an easy appetizer to make for any gathering. With just a handful of inexpensive ingredients and simple step-by-step instructions, making this feta dip couldn’t be any easier!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Feta Dip Recipe
The basic ingredients of feta, roasted garlic, and fresh herbs create a delightfully easy dip with a creamy consistency that is sure to be a crowd favorite!
- Cheesy. A mixture of feta and cream cheese makes this dish so flavorful.
- Creamy. Whipping the dip in a food processor makes it super smooth and rich.
- Tangy. Both feta and cream cheese have a delightful punch, and the lemon juice enhances this flavor.
Variations on Feta Dip
Here are just a few easy ways you can modify this easy dip recipe to make it best suit your needs!
- If you don’t have feta, you can use ricotta or goat cheese instead.
- You can use reduced-fat cream cheese or a combination of reduced-fat cream cheese and fat-free Greek yogurt in place of the regular cream cheese.
- You can use rosemary or oregano in place of the thyme and parsley.
- Feel free to add a bit of crushed red pepper flakes for a spicier dip.
How to Store
Store leftover whipped feta dip in an airtight container in the refrigerator for up to 5 days. Enjoy chilled, at room temperature, or warmed in the oven.
How to Freeze
Freeze feta dip in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before serving.
Serving Suggestions
Make this simple recipe complete by pairing it with a few effortless sides! This creamy feta dip goes great with warm pita bread, pita chips, skillet bread, soft pretzels, pizza pinwheels, fresh veggies, or kalamata olives.
Dollop this dip over grilled chicken wings, watermelon salad, or baked potatoes for a pop of creamy flavor.
This dip is made from simple ingredients, like feta cheese, cream cheese, garlic, and herbs.
Ideally, you should use a block of feta cheese rather than the already crumbled kind. Block feta will yield a smoother final result.
Nope! If you don’t have a food processor, you can easily make this dip with a blender or stand mixer instead.
I always recommend salting as the last step, since feta cheese is pretty salty. But if your dip is still too salty, try adding a bit more cream cheese!
A 2 tablespoon serving of this dip is 144 calories.
Yes! You can freeze this dip for up to 2 months!
More Cold Dip Recipes To Try
Whipped Feta Dip Recipe
Ingredients
For the Roasted Garlic
- 1 head garlic
- 1 teaspoon olive oil
For the Dip
- 8 ounces feta cheese room temperature
- 8 ounces cream cheese room temperature (1 brick)
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced fresh parsley
Instructions
- Preheat oven to 400°F.
- Cut ¼-inch off the top of the head of garlic, leaving the root and skins intact. Drizzle over 1 teaspoon olive oil and wrap the garlic tightly in foil.1 head garlic, 1 teaspoon olive oil
- Bake the garlic for 30 minutes, or until the cloves are fork tender. Remove the garlic from the foil and allow it to cool to room temperature.
- Once the garlic has cooled, place the softened feta, cream cheese, olive oil, and lemon juice in the bowl of a food processor and pulse on high speed until smooth and creamy.8 ounces feta cheese, 8 ounces cream cheese, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons olive oil
- 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!1 teaspoon fresh thyme leaves, 1 teaspoon minced fresh parsley
- Season with salt and pepper to taste (or add a pinch of red pepper flakes for a bit of heat). Serve with crudite or pita chips.
Becky’s Tips
- If you don’t have feta, you can use ricotta or goat cheese instead.
- You can use reduced-fat cream cheese or a combination of reduced-fat cream cheese and fat-free Greek yogurt in place of the regular cream cheese.
- You can use rosemary or oregano in place of the thyme and parsley.
- Feel free to add a bit of crushed red pepper flakes for a spicier dip.
- Keep the skin and root of the garlic in tact while roasting so that it cooks evenly.
- I recommend using block feta cheese rather than crumbles for the smoothest dip.
- Keep in mind that the feta cheese is already salted, so add salt to taste at the end.
- If you don’t have a food processor, you can make this dip with a blender stand mixer instead!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Whipped Feta Dip Step by Step
Prep: Preheat the oven to 400°F.
Cut the Garlic: Cut ¼-inch off the top of a head of garlic, leaving the root and skins intact. Drizzle over 1 teaspoon olive oil and wrap the garlic tightly in foil.
Bake the Garlic: Bake the garlic for 30 minutes, or until the cloves are fork-tender. Remove the garlic from the foil and allow it to cool to room temperature.
Pulse the Dip: Once the garlic has cooled, place 8 ounces of feta, 8 ounces (1 brick) of cream cheese, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice in the bowl of a food processor and pulse on high speed until smooth and creamy.
Season the Dip: Squeeze 5 garlic cloves out of their skins and place them in the food processor, along with 1 teaspoon of fresh thyme leaves and 1 teaspoon of minced fresh 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 crudite or pita chips.
