Whipped Feta Dip

celery in whipped feta dip bowl with olive oil, parsley and red pepper flakes garnish

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This Whipped Feta Dip features salty feta cheese blitzed together with yogurt, olive oil, lemon juice and chili flakes until fluffy and smooth. Ready in 5 minutes, it’s a great recipe to serve on Game Day or anytime you need a super simple appetizer.


  • 8 ounces feta block
  • 2/3 cup Greek yogurt or Skyr (full-fat is best for taste)
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1/2 teaspoon red pepper flakes


  • 1 tablespoon honey
  • 1 tablespoon freshly diced parsley, for garnish
  • 2 teaspoons extra virgin olive oil, for finishing

For Serving

  • pita chips or sliced pita bread
  • vegetables (celery, radishes, carrots, cucumbers, etc.)


  1. Combine feta, yogurt, olive oil, garlic, lemon juice, and red pepper flakes to food processor bowl fitted with the S blade.
  2. Pulse until creamy and smooth, scraping down the sides of the bowl.
  3. Taste test. Add more red pepper flakes or lemon juice, if desired. If you want a hint of sweetness, drizzle in some honey.
  4. Garnish with parsley and olive oil just before serving.
  5. Serve with bread, pita, pita chips and fresh cut vegetables.


STORAGE – Feta dip will keep in an airtight container in the fridge for up to 5 days. It will thicken in the fridge, so loosen with 1-2 tablespoons yogurt, if necessary.

MAKE AHEAD – Make 1-2 days in advance. Fluff it back up in the food processor, electric mixer or by hand. Remove from the fridge 20-30 minutes before serving to take the chill off.

Nutrition information approximate, based on 8 servings.