Whipped Feta Dip
Whipped Feta Dip is creamy, tangy, and so savory. The red pepper flakes provide a zippy bite that perfectly rounds out the flavors. Pair it with pita bread or chips, crackers, vegetables, or as a side to a protein dish. This would be a great addition to a Mediterranean dish as well.
I love dips and spreads. Savory, sweet, spicy, you name it, and I am there! In college we would have “dip nights” where we would each bring a dip to share and sometimes even turn it into a friendly competition to which was the fan favorite. There are endless options when it comes to dips, and while I’ve made many in my day, I haven’t ventured into a feta dip, until now. It’s been on my list for quite a while trying to figure out what flavor profile I wanted to go for. And let me tell you, this recipe is not to go unnoticed! The feta cheese itself has such a rich tangy flavor, I had to make sure to enhance that and make it the star of the show. With just a few simple ingredients, this dip turns into an outstanding crowd pleaser. It’s easy to make and can be made into a larger serving as well. If you want it spicier, add more crushed red pepper, or less to tone down the spiciness. It can be altered to your personal taste. Potential toppings or add-ins could be roasted red peppers, sun-dried tomatoes, or olives, just to name a few. I can’t wait for you to give this dip a try!
- 6 oz Feta Cheese (Block feta will work much better than crumbled)
- 1/2 cup Non-fat Greek yogurt
- 1 tsp Mayo
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Honey
- 1 clove Garlic
- 1/2 Lemon, zested and juiced
- 1/2 tsp Onion powder
- pinch Crushed red pepper flakes (As much or little as you want)
- Salt and Pepper to taste
- Food processor (Blender may work)
- Add the feta cheese, Greek yogurt and mayo to the food processor and mix on low speed for about 1 minute until combined.
- Add in the olive oil, honey, garlic, lemon juice and zest and pulse until the mixture becomes smoother.
- Add the onion powder, crushed red pepper flakes and salt and pepper and mix on high speed for 1-2 minutes, scraping down the sides as needed. The texture should be smooth and creamy with minimal lumps.
- Serve at room temperature, or chill in the fridge until ready to serve.
- I highly recommend using the block feta over crumbled feta. It will provide more creaminess, and the crumbled feta tends to be a little dryer.
- Use a food processor if you have one, otherwise a blender *should* work, however I have not made it with a blender yet. You may just need to scrape down the sides a little more often to ensure it is fully combined.
- It will become thicker in texture for serving if chilled in the fridge first.