This Whipped Feta Dip combines feta cheese, Greek yogurt, lemon, and dill to create a tasty and simple appetizer.
Whipped Feta Dip
With only a handful of ingredients and in just a few minutes, this is a greater- than-the-sum-of-its-parts dip – perfect to have up your sleeve for last-minute hosting or potlucks. The feta whips up light and airy in the food processor, making a refreshing dip for pita bread, chips, or crudites. It’s also great with roasted veggies or as a sandwich spread. If you want to make a meat and cheese board to go along with this, my guide on how to make a charcuterie board is a must! More healthy feta cheese recipes are this Greek 7-Layer Dip, Asparagus and Feta Tartlets, and Chopped Feta Salad.
How many calories are in whipped feta dip?
The Greek yogurt in this whipped feta dip lightens it and boosts its protein content. One serving has 155 calories, 7.5 grams of protein, and only 2.5 grams of carbs. To reduce the calorie count, eat it with fresh vegetables, like carrot sticks, bell pepper strips, and cucumber slices, instead of bread or chips.
What is feta dip made of?
- Feta: Look for feta that comes in a block, sometimes packed in brine, rather than pre-crumbled in a carton.
- Lemon: Zest the lemon before juicing it. Use the juice in the dip and the zest for garnish.
- Greek Yogurt: Buy plain low-fat Greek yogurt.
- Olive Oil: Mix some into the dip and drizzle more on top before serving.
- Red Pepper Flakes: Sprinkle some red pepper on top, using more or less depending on your heat preference.
- Dill: Garnish with fresh dill but feel free to skip it if you prefer. Parsley would also work.
- Pita Bread or Chips, Crackers, and Veggies for dipping
How to Make Whipped Feta Dip
You can also customize this recipe by adding other ingredients to the dip. For example, you can try adding some chopped sun-dried tomatoes or olives for a different flavor. You can also adjust the amount of lemon juice and dill to taste.
- Lemon: Zest the lemon and reserve the zest. Squeeze the juice from half of the lemon into the bowl of your food processor.
- Mix: Add the yogurt, feta, and olive oil to the appliance and process until smooth and airy.
- Serve: You can eat it cold or at room temperature. Garnish the dip with olive oil, red pepper flakes, lemon zest, and fresh dill before serving.
Can I make whipped feta dip in advance?
Yes! If you’re hosting a party and want to check some things off your to-do list, make this easy whipped feta dip up to a couple of days in advance. It’ll keep for one week in the fridge. Before serving, add the garnishes and set out veggies and chips on a tray.
More Dip Recipes You’ll Love:
- Greek Yogurt Caesar Dip
- Hot Spinach Artichoke Dip
- Skinny Ranch Dip
- Skinny Taco Dip
- Hot Chicken Philly Cheesesteak Dip
Your comments are helpful! If you’ve tried this creamy Whipped Feta Dip recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Whipped Feta Dip
- ½ lemon
- 2 cups crumbled feta, from a block in water (8 ounces )
- ½ cup plain low-fat Greek yogurt
- 2 tablespoons extra virgin olive oil, plus optional more for garnish
- Crushed Red pepper flakes, for garnish
- Fresh dill, for garnish
- Warmed pita bread cut into wedges, chips, or crudites, for dipping
- Zest the lemon and reserve the zest.
- In the bowl of a food processor, combine the lemon juice with the feta, yogurt, and 2 tablespoons olive oil.
- Process until smooth and airy. You may need to pause and scrape down the sides once or twice.
- Serve at room temperature or chilled; it will keep in the fridge for up to 1 week.
- To serve, garnish with another drizzle of olive oil, a sprinkle of red pepper flakes, lemon zest and fresh dill.
29 comments on “Whipped Feta Dip”
Easy and tasty! Great way to use Feta!
Delicious! I used the Greek yogurt and dried dill (instead of fresh) and it worked just fine.
Have made this 2 or 3 times and it has always been a hit!
Thoughts on subbing out with goat cheese? Hubby not a fan of feta. Thanks for posting this recipe- looks delicious, easy, and prepped ahead of time. Perfect type of recipe!
might be good!
Made this with an 8 oz brick of feta and 1/2 cup full fat plain yogurt. Added everything else. Delicious. BTW, 8 oz equals 1 cup.
yes, and thank you! Is it 8 oz or 2 cups of feta that works best?
Can this be made with non-fat feta?
Sure but it won’t tastes as good
Isn’t 2 cups 16 oz?
For liquids, two cups always equals 16 ounces. For dry goods, that is not necessarily true. In this recipe 8oz of block feta is the weight of the cheese… and likely results in 2 cups (in volume) of crumbled feta.
How long does it store for?
It’ll keep for one week in the fridge.
How long do you think leftovers would last in the refrigerator?
It’ll keep for one week in the fridge.
I wanted to love this, but that ratio of lemon to dip seemed really off to me. Mine was hard to eat. 🙁 Overwhelmingly lemon! Maybe my lemon was too large, I don’t know, but the lemon + cheese flavor was not great. The texture, though, was beautiful. So… maybe I’m that one person who just doesn’t like these flavors together! Oh well.
You mention adding the lemon juice with feta, etc in the processor but you don’t say in the ingredients how much lemon juice? Or is it all the juice from the 1/2 lemon? Thank you!
All the juice! 🙂
I *love* whipped feta. If you have any left over, it makes a great sandwich spread too.
Can this be done in a vitamix?
Is it 2 cups and 8 ozs of feta? Or is the 8 ozs equally to 2 cups?
I think they usually sell them in 8 oz sizes(?) and 8 oz equals 1 cup, so I think 2, 8 oz packages. Or if you get bulk, 2 cups.
I have no idea what “2cups 8oz” means?
2 cups are 8 oz
One cup is 8 Oz. Two cups is 16 Oz.
I’m thinking when the feta gets crumbled, it “fluffs” up to become 2cups?