Creamy Whipped Feta Dip
You'll crave this Creamy Whipped Feta Dip that's made in just 5 minutes with savory feta cheese, fresh garlic and tangy Greek yogurt!
Servings: 8
Calories: 227kcal
Equipment
- food processor (can use a blender instead)
Ingredients
Whipped Feta Dip
- 8 ounces feta cheese (purchase it in a block, not crumbled)
- 6 ounces whole milk plain Greek yogurt (purchase a thick brand)
- 1 garlic clove (minced)
- ½ teaspoon black pepper
- ⅛ teaspoon coarse kosher salt
- 2 Tablespoons olive oil (extra virgin)
Toppings & Dippers
- 1 Tablespoon olive oil (extra virgin)
- ½ cup kalamata olives (pitted)
- 1 Tablespoon fresh parsley (chopped)
- 1 teaspoon red pepper flakes (crushed)
- ¼ teaspoon cracked black pepper
- 8 ounces pita bread (cut into triangles)
Instructions
- Crumble the feta off the block and place in a food processor. Add the garlic, pepper and salt.
- Blend for 2 minutes, adding the Greek yogurt a little at a time until you get a thick and creamy consistency. (The dip will still be slightly grainy from the crumbly texture of the feta.)
- Drizzle 2 tablespoons of olive oil into the food processor. Blend for 1 minute just until combined. (If you want it smoother, process longer, but be careful not to blend too much or it will become runny.)
- Spread the dip into your serving dish. Swirl it with a knife in a circular motion to make dents for the olive oil.
- Drizzle dip with 1 Tablespoon of the olive oil, then top with kalamata olives, parsley, crushed red pepper flakes, and cracked black pepper on one side of the dish.
- Serve with warm pita bread that has been heated in the oven or microwave for a few seconds.
Notes
-
- Add yogurt a little at a time: you may not need the entire 6 ounces of yogurt if the dip starts to be too thin. To avoid a runny dip, add yogurt in teaspoons until you get the consistency desired.
- Want an extra-thick dip? Add 4 ounces of softened cream cheese to the food processor and blend until creamy, or use full fat sour cream instead of yogurt.
- Make sure not to over-blend: you may be tempted to over process the dip, but doing so can break down the cheese and make it runny.
- Choose quality ingredients: A high quality feta cheese and extra virgin olive oil is essential to creating exceptional flavor.
- Don't Skimp on Toppings: be as creative as you like, but make sure there are enough toppings to dunk lots of chips!
- Make Ahead: Assemble recipe as directed and store in the refrigerator for up to 1 day before serving. Add toppings right before it's ready to serve.
- Leftovers: Keep feta dip in the refrigerator in an airtight container for up to 3 days. Make sure you store it without the toppings and add those later.
- Leftover dip will thicken as it sits in the fridge. It's best when allowed to sit at room temperature before serving. Freezing is not recommended.
Nutrition
Calories: 227kcal | Carbohydrates: 18g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Sodium: 655mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg