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overhead view of a hand dipping a carrot stick into whipped feta dip with olive oil on top.

Whipped Feta Dip Recipe

Course: Appetizer, appetizer/dip
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 144kcal
Author: Becky Hardin
Whipped Feta Dip is a creamy cheese dip that features roasted garlic and fresh herbs!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

For the Roasted Garlic

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.
    overhead view of ingredients for whipped feta dip.
  • 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
    a head of garlic surrounded by aluminum foil.
  • 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.
    a roasted head of garlic surrounded by aluminum foil.
  • 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
    feta and cream cheese in a food processor.
  • 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
    whipped feta dip in a food processor.
  • 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.

Notes

Yield: This recipe makes 1½ cups of dip.
  • 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!
Storage: Store whipped feta dip in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition

Serving: 2tablespoons | Calories: 144kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 275mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.2mg