Best Whipped Feta Dip Recipe
Ready in 10 minutes, this creamy whipped feta dip is super easy and tasty. Top with walnuts and serve with pita for a unique mezze at any gathering! Follow along to learn about which feta to select and how to make the best feta dip ever!
Servings: 6
Ingredients
- 8 oz feta cheese see notes
- 1/2 cup plain yogurt see notes
- 1 clove garlic
- 1 tsp dried dill
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 tbsp olive oil
Topping
- 1 tbsp olive oil
- 1 tbsp Aleppo pepper see notes
- 2 tbsp chopped walnuts
Instructions
- Place the feta, yogurt, garlic, dill, oregano, basil, salt, pepper and olive oil in the bowl of a stand mixer.
- Blend for a minute. Scrape the sides of the bowl and blend again until smooth.
- Transfer to a small serving bowl or plate and smoothen the top.
- Drizzle with olive oil and top with Aleppo pepper and walnuts.
Video
Notes
- You can make this dip up to a day in advance without the toppings. Give it a good stir and top with the olive oil, Aleppo pepper and walnuts right before serving.
- Choose a quality block of feta to make this dip and not crumbled feta. I usually get my feta from our local Mediterranean or Middle Eastern store.
- You can use any kind of yogurt including whole milk, low-fat or non-fat for this recipe.
- I don't recommend using fresh herbs instead of dried to make this feta dip.
- If Aleppo pepper is not available, use 1/4 tsp chili pepper flakes.
- Serve whipped feta dip with pita bread, pita chips, lavash or vegetables such as radishes, carrots, celery, sweet peppers or cucumbers.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Give it a good stir before serving.
Nutrition
Calories: 160kcal | Carbohydrates: 4g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 559mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 0.3mg | Calcium: 220mg | Iron: 1mg