Whipped Feta Dip
Leila Hassan
@leilahassantable
Prep
10 min
Cook
—
Total
10 min
Servings
6
Difficulty
Easy
Let's cook
Use brined block feta
Block feta whips into something creamy; pre-crumbled feta is dry and stays grainy however long you blend it.
Blend long
Blend the feta, yoghurt, olive oil, lemon juice, and garlic for a full 2 minutes, scraping down twice, until completely smooth and noticeably lighter in colour.
💡Two minutes. Most people stop at thirty seconds and end up with feta paste.
Check the consistency
It should hold soft peaks. Add a tablespoon of water or more yoghurt if it is too stiff to swoop.
Swoop into a bowl
Spread into a shallow bowl, using the back of a spoon to make ridges for the toppings to pool in.
Top generously
Drizzle with honey and more olive oil, then scatter the chilli flakes, dill, and pistachios. Serve with warm pita.
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📝 Tips, swaps, and make-ahead notes
Feta varies in saltiness, so taste before adding any salt — most need none. The dip keeps 4 days refrigerated but firms up considerably; let it sit out for 20 minutes and stir before serving.
- •Roasted version: Blend in a roasted red pepper or a head of roasted garlic.
- •Hot honey: Warm the honey with the chilli flakes before drizzling.
- •Vegan: A firm plant feta with cashew cream in place of the yoghurt.
Nutrition & Safety
Calories
212kcal
Protein
9g
Carbs
8g
Fat
17g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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