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If you’re looking for a simple, homemade dip to put out for guests, this Herby Whipped Feta Dip is perfect if the rest of your menu is Mediterranean-themed, or if you want to make it a bit of a spread with some sun-dried tomatoes, jazzed up jarred olives, and some toasted pita chips (one of my favourite snacks when I travelled around Greece a couple of times in my early teens!) It only takes 10 minutes to blitz together, so if you usually have feta and Greek yogurt in the fridge it is also a great stand-by, easily jazzed up with dried and whatever fresh herbs you have to hand.
As well as being a dip, this recipe also serves as a whipped feta ‘base recipe’ of sorts, meaning it can also be used as a spread in wraps and sandwiches, or as a base for a whipped feta salad (this beetroot one is one of the most popular recipes I’ve ever published!)
Frequently Asked Questions
What sort of food processor or blender do I need to make this herby whipped feta dip?
Depending on how much I am making depends on what I reach for. I never make whipped feta in my big food processor, but for very small amounts (like this serves 2-4 recipe) I use my trusty Kenwood Mini Chopperad, but if I was doubling the recipe I’d use my Ninja Blender (mine is quite old, gifted about 10 years ago by a local cookware shop that is no longer in business but it is similar to this onead and I would 100% buy again!) The Ninja is a better blender that will make a smoother whipped feta, but the regular recipe makes an amount too small for it to blend properly, and as the dip is quite strong and goes quite far I wanted to write the recipe for a manageable amount!
How long will this dip keep for?
Annoyingly, once opened feta does not have a great shelf-life, so I’d only keep leftovers in the fridge for up to 3 days, and if I was looking to get ahead of entertaining I’d make it the morning of, rather than the night before.
This quick, easy Herby Whipped Feta Dip is great served with carrot sticks or pita chips, and it can also be used as the base of a whipped feta salad, or as a spread in wraps or sandwiches.
Ingredients
Scale
120g feta
60g 0% Greek yogurt
2 tbsp extra virgin olive oil, plus extra for serving
2 tsp dried marjoram
1 tsp dried oregano
juice of 1/2 lemon
fresh marjoram, oregano or Greek basil, for serving
Instructions
Combine the feta, yogurt, olive oil, dried herbs and lemon juice in a food processor or mini chopper and blitz until smooth.
Transfer the dip to a small bowl or shallow dish, and swirl a little extra olive oil into the top. Serve scattered with fresh herbs.
Notes
Once opened feta does not have a great shelf-life, so I’d only keep leftovers in the fridge for up to 3 days, and if I was looking to get ahead of entertaining I’d make it the morning of, rather than the night before.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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