Whipped Feta Dip with Olives and Sun-Dried TomatoesJump to Recipe
It just might be that you are in need of a last-minute holiday appetizer and boy do I have a good one for you! This Whipped Feta Dip is super creamy, easy to make, and you can top it with SO many delicious toppings.
The best part might be that it takes literally five minutes to make, but feels fancy enough to sit on any holiday table.
Read on and let’s get to the dip!
Table of contents
Basic Ingredients for Feta Dip
Feta is a briny but dry and crumbly cheese. It has incredible flavor but can be tricky to mold into dip form because it’s not particularly melty or creamy.
To make it creamier, I like to add some sour cream and Greek yogurt to the feta as a base. When you whip these together in a food processor (or blender) then the feta will mix with those other ingredients and turn it into a wonderful, creamy whipped feta dip.
What kind of feta works for this dip?
To be honest, I think it would work with almost any feta. The one caveat I would say is that I wouldn’t use pre-crumbled feta cheese. That kind of cheese is intended to be more of a topper and is even dryer than the blocks of feta.
But, any block of feta, whether it is in brine or just wrapped, will work great for this recipe. Don’t stress about it.
Making the Feta Dip Recipe
This is an easy one. Make the base of the dip first by combining the feta cheese, sour cream, and Greek yogurt into a food processor and just let it run until the mixture is really creamy and smooth.
It can help to break up the feta into smaller chunks if yours is in a really big block.
If the mixture looks too thick, you can thin it out with a tablespoon of milk, but it will probably be fine without that.
Once you have whipped the feta mixture really well until it is a single, creamy consistency, then stir in the other herbs and spices you are using like lemon zest, garlic powder, oregano, and a drizzle of olive oil.
One thing this dip doesn’t need is salt. Feta is very salty and while I’m a salt hound, if you add salt to this it will probably end up being too salty, especially with the olives and everything on top.
Once you have added the spices you want, you can just pulse the dip to bring everything together and then transfer it to a serving dish.
What to top your feta dip with
I went with a savory topping mix for my version of the dip and included a few types of olives, chopped sun-dried tomatoes, lemon zest, and fresh oregano.
Here are a few other ideas though that you could use as topping options!
- Spicy Red Pepper – Add some red pepper flakes, roasted red peppers, and a drizzle of honey.
- Fruit Version – Dried fruit works excellent on this dip. Add some chopped dried fruits like figs, apricots, and dates to the mix.
- Herbs and Honey -You could just choose to go big on the herbs and sweetness. Try fresh basil, fresh oregano, thyme, or fresh dill and lots of honey on top.
What to dip in this dip?
I love to use crunchy, crispy pita chips in this dip, but don’t let me stop you from experimenting. It would be great with crunchy raw veggies like cucumbers and carrots or even potato chips.
Making it in advance
This whipped feta dip is actually BETTER if you make it ahead of time. Whip it together and stick it in your fridge up to a few days before you want to serve it and it will firm up a bit, but still be very creamy and dippable.
It will keep fine in the fridge for up to a week but if you top it with fresh herbs, just know that they will wilt a bit over the days.
My Creamy Whipped Feta Dip Recipe
This creamy whipped feta dip recipe is ready in less than five minutes and you can top it with loads of fun garnishes. I like olives, sun-dried tomatoes, and herbs!
- Add feta, sour cream, and yogurt to a food processor. Run the processor until the dip is a creamy consistency and there are no chunks of feta cheese.
- Add in the spices and seasonings to the dip and pulse to combine.
- Transfer the dip to a serving dish and garnish with olives, sun-dried tomatoes, fresh lemon zest, and herbs.
Serve the dip with pita chips.
Here are a few other recipes to try!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!