Creamy Whipped Feta Dip
Serve this creamy 5-ingredient app with crackers, crostini, or crudité.
Serves4 to 6
Makes1 1/4 cups
Prep7 minutes
Feta is a multi-talented cheese: You can crumble it into salads, bake it to make a creamy pasta sauce, and even stuff it into meatballs. My favorite way to enjoy the salty, briny cheese is to whip it into an ethereally creamy dip for crackers, crostini, and crudités. Feta dip comes together in minutes in a food processor and is guaranteed to be a hit at gatherings.
Ingredients in Feta Dip
You only need five ingredients to make feta dip. There’s no need to add salt because feta is naturally salty.
- Feta: You’ll need an 8-ounce block, which is how it’s typically sold at the store.
- Greek yogurt: Greek yogurt makes it extra creamy and dippable.
- Olive oil: Along with the yogurt, oil helps break down the cheese.
- Lemon: Finely grated lemon zest adds freshness.
- Garlic: Just a clove helps to balance the tangy flavor.
The Best Greek Yogurt for Feta Dip
While any Greek yogurt can be used for this recipe, an extra-thick Greek yogurt, such as Fage, will give the dip the best texture and consistency. Use a whole-milk, full-fat variety, rather than reduced-fat or fat-free for optimal flavor and richness.
What to Serve with Feta Dip
Like most dips, there are endless accompaniment options. Pita chips, crackers, crostini, and a mix of crudités are natural pairings. If you happen to have any leftover feta dip, it makes a pretty fantastic impromptu pasta sauce, a sandwich or burger spread, or a dip for french fries.
Feta Dip Recipe
Serve this creamy 5-ingredient app with crackers, crostini, or crudité.
Prep time 7 minutes
Makes 1 1/4 cups
Serves 4 to 6
Nutritional Info
Ingredients
- 1
small lemon
- 1 small clove
garlic
- 8 ounces
feta cheese
- 1/2 cup
plain whole-milk Greek yogurt
- 1 tablespoon
olive oil, plus more for serving
Chopped fresh parsley leaves, for garnish
Aleppo pepper or red pepper flakes, to garnish (optional)
Pita bread, crackers, or crudité, for serving
Instructions
Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Finely grate the zest of 1 small lemon. Smash and peel 1 small garlic clove. Crumble 8 ounces feta cheese (about 2 cups).
Add 1/2 cup plain whole-milk Greek yogurt and 1 tablespoon olive oil. Process, scraping down the sides of the bowl as needed, until the mixture is whipped and very smooth, 3 to 4 minutes.
Transfer the feta dip to a serving bowl. Serve immediately or refrigerate for up to 8 hours; it will thicken slightly in the refrigerator. Drizzle with olive oil and garnish with chopped fresh parsley leaves and Aleppo pepper or red peppers flakes, if desired. Serve with pita bread, crackers, or crudité.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.